Sassy Vegan Shortbread Cookies
This Sassy Vegan Shortbread Cookie recipe is easy to make and has lots of possibilities for customizing. The buttery vegan cookies pack a generous helping of Vegan Butter with just a touch of vanilla extract for a delectable flavor and a satisfying crunch.
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Sassy Vegan Shortbread Cookies Recipe1 ¾ cups all-purpose flour
2 Tablespoons arrowroot flour or tapioca flour
1 cup (107 grams) Regular Vegan Butter or margarine (not tub margarine)
½ cup + 2 Tablespoons confectioners sugar
1 teaspoon vanilla extract
1) Whisk together your floursPreheat oven to 350F (177C). In a medium mixing bowl, whisk together the all-purpose flour and the arrowroot flour.
2) Beat the Vegan ButterIn another medium mixing bowl, beat the Vegan Butter for about 30 seconds.
3) Mix in the confectioners sugarAdd the powdered sugar, vanilla extract and mix for another 30 seconds. Please note: It's important to measure the confectioners sugar non-packed. That is, don't compress it into the measuring cup.
4) Mix the ingredients into a doughMix half of the dry ingredients into the wet mixture until smooth. Add the last half of the dry ingredients and mix until smooth.
5) Form your cookies
To use with a cookie pressPlace the dough into a cookie press and press into form on a cookie sheet. To ensure that the cookies stick to the cookie sheet after being pressed out of the cookie press, do not line the cookie sheet with parchment paper. Dust the cookies with course granulated sugar. Bake 16 to 20 minutes or until the bottoms of the cookies are golden brown. If you're using two cookie sheets in the oven at the same time, be sure to switch the sheets on the oven racks half way in between the baking duration. Remove from the oven then let them cool on the cookie sheet for about five minutes before transferring them to a wire cooling rack. If you didn't dust the cookies with granulated sugar before baking, you may want to dust them with powdered sugar after they have cooled.
To roll and cut with a cookie cutterOn a lightly floured surface, roll out the dough into a circle that's ¾ inch thick. Cut with cookie cutters and place the cookies on a cookie sheet. Dust the cookies with course granulated sugar. Bake for 16 to 20 minutes or until the bottoms of the cookies are golden brown. If you're using two cookie sheets in the oven at the same time, be sure to switch the sheets on the oven racks half way in between the baking duration. If you didn't dust the cookies with granulated sugar before baking, you may want to dust them with powdered sugar after they have cooled.
Depending on the size of your cookie cutter, this recipe makes 14 to 24 Sassy Vegan Shortbread Cookies.
Vegan Shortbread Cookie VariationsDrizzle the cookies with melted chocolate
Depress the middle of each cookie with your thumb and place a dollop of cherry jam in the center of each cookie before baking.
When the cookies have just come out of the oven, grate dark chocolate over them.
Substitute 1 teaspoon of lemon extract instead of vanilla extract for Lemon Shortbread Cookies.
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I made these with some modifications. For an Indian inspired taste, I added 1/2 c coconut flour and 1/4 c coconut oil and flavored with ginger and cardamom extracts and sprinkled the cookies with coconut. They came out great - buttery and delicate. I added saffron icing which made it very decadent. Thanks.
Gluten free! And other things.
I just made this (with a few adjustments) and I love this recipe. It seems quite versatile and very forgiving.
First of all, I only had one Earth Balance buttery stick left so I used that and about 1/2 c coconut oil (the cookies do not taste anything like coconut, FWIW).
For GF flour, I subbed 1/2 c almond flour, 1 c all purpose GF flour blend (Namaste Foods), and 1/4 c sweet white rice flour (mochiko). GF flours tend to absorb less moisture than wheat flour, but mochiko is very absorbent which is why I used it (and I used the almond flour cause I have a LOT of it haha). Also, I did not have tapioca or arrowroot so I subbed potato starch. Did not seem to have issues with that.
The dough was very soft when I rolled it out (and used a cute, crimped-edge heart-shape cookie cutter) and had to be handled gingerly. This might be because my kitchen was warm so that oil and butter were quite soft, almost melted, resulting in a very soft dough. I used a spatula to get the cookies off the cutting board and transfer them to the cookie sheet and they turned out lovely.
I don't know if it was because my version was gluten free or what, but at 350 mine were overdone after about 12 min. I would have preferred to bake them the full 16-20 min at a lower temp because they got just a scoche overdone (this could be my oven too, but I haven't had problems before). So if you're doing GF you may want to to lower the temp to 325 or 300 and bake longer, or keep a close eye on them!
Also I highly recommend dusting with granulated sugar prior to baking, but that's just me. I forgot and dusted them with confectioner's sugar after but I prefer the taste of granulated sugar :)
GREAT recipe!!! Thank you so much!
I have a question...
I have not tried any of the recipe's because I only found this page today. I am wondering if these Short bread cookies can be baked in a ball with a chocolate covered Almond (for example) inside & not flattened? For those who can indulge in chocolate etc...any help would be great. Thanks
These are really tasty! I used a biscuit cutter to get different shapes and used the grated chocolate idea. The coffee idea someone suggested sounds good too. I haven't got a flatmate or any arrowroot flour - I used a little corn flour instead. However, I think this made the dough harder to roll.
The texture was so nice! I ommitted the arrowroot flower because I didn't have any on me and added some ground coffee beans to make it have that yummy coffee flavor I love and they came out just delicious!
Really lovely! I added some lemon extract and omitted the arrowroot because one of my bastard flatmates stole it, and they turned out lovely nonetheless! Quick and easy and wonderful :)