Easy Vegan Recipe
Vegan Shortbread Cookies ▢ ¾ cup Softened Vegan Butter ▢ ½ cup Powdered Sugar ▢ 1 teaspoon Vanilla Extract ▢ 1 ¾ cup All-purpose Flour ▢ 1 teaspoon Salt
Beat the vegan butter and powdered sugar in a large mixing bowl with the paddle attachment.
Fold in the Vanilla Extract and salt and keep beating the vegan shortbread cookie batter.
Gradually add the flour until a thick vegan shortbread cookie dough forms.
Adjust the dough with a tablespoon of water if too dry or a tablespoon of dough if too wet.
Transfer the vegan shortbread dough onto a large piece of wrapping paper.
Fully wrap the log of vegan shortbread cookie dough and leave it in the fridge for one hour.
Once the shortbread dough has set, slice the log into 16 slices with the thickness of a cookie.
Prick the top of each vegan shortbread cookie with a fork for the classic shortbread pattern.
Cook the Vegan Shortbread Cookies for 10-12 minutes in an oven preheated to 350°F (180°C).
Prep Time: 10 minutes Cook Time: 12 minutes Makes: 16 Servings Calories: 121 kcal per Serving