These Dairy-Free Vegan Shortbread Cookies are crunchy, buttery, and perfect for Christmas!
While growing up, one of my favorite things to do during the holidays was bake cookies with my grandmother. Right at the beginning of our Christmas break, we would spend a weekend at her house, baking cookies in her cozy kitchen. We started early in the morning, only stopping to make egg salad sandwiches for lunch, and baking well until dinnertime rolled around. We baked at least ten different varieties of cookies, including everything from dainty lace cookies to gingerbread people. Most of them were wrapped in pretty colored cellophane and given away as presents to friends, family, and neighbors. But one of the cookies we always saved for us were Grandma’s rich, buttery shortbread cookies. We simply couldn’t get enough of them and were even allowed to have some for breakfast with mugs of velvety hot chocolate to dip them into.
I developed this vegan shortbread cookie recipe for a special friend and thought I’d share it with you today. These delicate cookies are so buttery and have that soft melt-in-the-mouth texture we so much love. They’re everything you want shortbread to be—except without dairy products. Whether making them for vegan friends or making them for yourself, they’re sure to please!
Are These Dairy-Free Vegan Shortbread Cookies Healthy?
One of the main ingredients in shortbread is butter, and though the butter used here is plant-based, it’s still high in fat. Sugar is another essential ingredient, and believe me when I emphatically say that it’s necessary for the shortbread’s irresistible taste and texture. Please don’t attempt to replace it with any other sweetener, as the results just won’t be the same. The same goes for the flour. Make it with whole-wheat flour, and you’ll be in for a disappointment. My best advice? Savor these cookies in moderation.
A Short History of Shortbread
Believed to have originated in Scotland in the 12th century, shortbread is said to have evolved from medieval “biscuit bread,” a type of hard biscuit made from leftover bread dried in the oven and sometimes flavored with sugar or spice. Butter later replaced yeast, giving the biscuit (or “cookie” as we would say) its rich flavor, and some credit Mary, Queen of Scots, for this richer version. Supposedly, her chefs created an especially buttery biscuit called “petticoat tails.” At the time, these cookies were reserved for the elite and served on special occasions like weddings and Christmas. The first recorded shortbread recipe, however, wasn’t published until 1736 by a Scottish woman named Mrs. McLintock. Wondering where the name “shortbread” comes from? It refers to the cookie’s crumbly texture, which results from the high fat content of butter.
How to Make Ahead and Store
The dough can be made in advance and stored in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months. Once baked, the cookies are best stored at room temperature in an airtight cookie jar and consumed within 5 days. They can also be frozen in Ziploc bags for up to 3 months.
Serving Suggestions
These dairy-free vegan shortbread cookies are especially delicious when served with a mug of Vegan Hot Chocolate. If you’re also looking to host a cookie baking day, some great treats to include are Vegan Peppermint Bark, Paleo Healthy Gingerbread Cookies, and these Healthy Ginger Snaps. All of them make great gifts, too!
Recipe
Ingredients
- 1/2 cup vegan butter at room temperature
- 1/2 cup powdered sugar
- 1 1/4 cups all-purpose flour
- Pinch of salt
Instructions
- Preheat your oven to 325 degrees Fahrenheit and line a cookie sheet with parchment paper.
- In a large bowl, use an electric hand-mixer to beat the butter and sugar until light and fluffy, scraping down the sides of the bowl as needed.
- Add in the flour and salt and stir until well combined and a dough forms.
- Lightly flour your counter and roll the shortbread to about 1/2-inch thick. Cut into 18 squares.
- Transfer to the baking sheet (an offset spatula helps) and bake until the edges are lightly golden brown, about 18-20 minutes. They'll firm up while cooling.
- Place the baking sheet on a wire rack and allow the shortbread to cool completely.
- DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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