Vegan Shortbread Cookies
Hi guys! I wanted to share another recipe for V-day. As we’ve still got 24 hours to bake some sweet treats for the occasion!
In fact, this cookie dough recipe is the same one used in my Vegan Almond Linzer Cookies, but instead of adding raspberry chia jam I’ve dipped in a vanilla sugar frosting and topped with dried rose and candied sprinkles.
I want to share this recipe to show just how versatile these shortbread cookies can be. Perhaps you don’t have a teeny heart-shaped cookie cutter to cut out the centre of your cookies. Or, you wan’t to make two types of cookies out of that one batch of dough. These vegan shortbread cookies with sugar frosting are the perfect recipe for a sweet occasion!
I’ve no modesty in declaring that this vegan shortbread cookie recipe is premium! It’s a classic cookie blend that everyone should have in their back pocket. And one of my favourite recipes to date. The shortbread dough consists of flour, icing sugar, almond meal, and vegan butter. I’ve kneaded together to form a shaggy dough, and then into a dough ball. Then, I rolled out the dough into a thin sheet to cut.
These vegan shortbread cookies remind me of those from a fancy bakery. You know, the one’s you see only at special events, or corporate functions (because who has the money!?) It’s always the shortbread cookies that are the most beautiful, and first to go! Well, now you can make them yourself without paying a pretty penny! Honestly, I still can’t believe these cookies are homemade they’re so beautiful and delicious! Every time I bite into them I think, “did I really make this myself?” If I were ever to earn a chef’s hat, this is the recipe to do it.
I absolutely love the texture of these cookies. They are crunchy and sweet, with a buttery interior and hints of vanilla. I really can’t preach enough how delicious this vegan shortbread is. You’ve just got to try it!!
Sometimes it takes a couple tries to perfect a recipe, and that’s exactly what I’ve done with these vegan shortbread cookies. I won’t lie – it took me a couple attempts to ace this mixture. Frankly, my first attempt was a flop. Having added too much flour and not enough sugar. In a nutshell, they turned out way too chalky and tasteless. But trail and effort was worth it for this perfect cookie dough blend I’m sharing today.
Also, here’s a little cookie hack: You can cut these cookies using a juice cup! That’s right – if you don’t have the correct cookie cutter size or shape, you can still make these delicious vegan shortbread cookies.
In fact, I hadn’t realized that I didn’t have the proper cookie cutout until the dough was rolled out. I raided my baking stash in wonderment! How did I survive this long without a round cookie cutter? I’ll never know. Can I even call myself a blogger? But, turning a juice cup upside down and pushing into the dough worked just the same.
The frosting is a classic recipe, simply made by combining icing sugar, vanilla and splashes of oat milk. Okay..maybe not the healthiest of icing recipes like I typically share. But it is shortbread cookies we’re talking about! And I’m a firm believer that life is all about balance. So enjoy these sweet buttery cookies with sugar frosting. I certainly have no regrets.
A note for the frosting – It takes some time to fully harden. I kept mine in the fridge for a couple over hours, but it’s even better if you can leave it overnight. To garnish I’ve topped with rose petals and sprinkles. I love the subtle hint of rose the petals give to the cookies. It tastes so gourmet. But you can top the cookies with whatever you like; candied sprinkles, coarse sugar, or coconut flakes for example.
And that’s all there is to making the best vegan shortbread cookies you’ve ever tasted. They are a true delight. I am so excited about sharing these vegan shortbread cookies with you, and I hope you enjoy them as much as we have! And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Total Time | 45 minutes |
| Servings |
30 cookies
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- 2 1/2 cup all purpose flour
- 1/2 cup icing sugar
- 1/4 tsp sea salt, finely ground
- 1/2 tsp cinnamon
- 1/2 cup almond meal* (ground blanched almonds)
- 1 cup vegan butter, cold
- 1/4 cup agave
- 1 tsp vanilla extract
- dried rose petals (optional for garnish)
- candied sprinkles (optional for garnish)
- 3/4 cup icing sugar
- 1/4 tsp vanilla extract
- 2 tbsp oat milk (or other plant-based milk, plus more as needed)
Ingredients
For the frosting
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- Sift flour and icing sugar into a large mixing bowl. Add salt, cinnamon and almond flour and mix gently to combine.
- Cut vegan butter into rough chunks and add to mixing bowl. Massage dough with hands to combine the flour and butter, until dough is shaggy and loosely combined. Add agave and vanilla extract and mix to combine. Then bring together to form a dough ball.
- Sprinkle work surface with flour and roll dough into a thin sheet, approx 1/4 inch thick. Cut round circles into the dough using a cookie cutter.*
- Preheat oven to 175C/350F. Line two baking sheets with parchment paper and place the cookies on sheet. Bake for 10-12 minutes, or until cookies are lightly golden in colour. Let cool completely.
- Make icing by sifting icing sugar into a mixing bowl. Add vanilla and 2 tbsp oat milk. Mix to combine. Add more oat milk, 1 tsp at a time, until you've reached desired frosting consistency. (I like the icing to be a little more runny than a classic cupcake frosting).
- Turn cookies upside-down and dip into frosting to cover surface. Place back on baking tray, icing side up. Garnish with dried rose petals and candied sprinkles. Enjoy as is, or place cookies in fridge until icing has hardened (approx. 2 hours).
Cookies will keep in fridge for up to one week.
If you don't have a round cookie cutter you can also use a juice cup turned upside down. This is what I did.
For this recipe I used a vegan butter (bought at the organic store), you could also use margarine. I've never made shortbread with refrigerated coconut oil, but I've heard it's also a good substitute. My recommendation is to use a vegan butter. It's a more reliable solid than coconut oil, which will melt quickly as it warms.
The icing takes a while to harden onto cookies. Approx 2 hours. If you want the icing to be hard, it's easiest to leave the cookies to chill in the fridge overnight. Or, enjoy right away with the icing soft. It's just as tasty!
| Calories: 113kcal | Fat: 5g | Saturated Fat 1g | Sodium 80mg |
| Carbohydrates: 14g | Fiber: 1g | Sugar: 6g | Protein: 1g |
VEGAN – VEGETARIAN – DAIRY-FREE – SOY-FREE
