Buttery Sweet Vegan Shortbread Cookies

Light, buttery, tender, and melt-in-your-mouth vegan shortbread cookies. Dipped in a simple 2-ingredient glaze frosting.

Course Snack, Sweets

Cuisine vegan baking, website only

Diet Low Salt, Vegan, Vegetarian

Prep Time 30

Cook Time 15

Chill Time 1

Total Time 1 45

Servings cookies

Calories 119kcal

Author Hannah Sunderani

Ingredients

Shortbread cookies

1 1/4 cup all-purpose flour (more for dusting)
1/4 cup icing sugar
1/4 cup almond flour (ground blanched almonds)
1/4 tsp ground cardamom
1/8 tsp fine sea salt
1/2 cup vegan butter , cold
2 tbsp agave
1/2 tsp vanilla extract
2-3 tsp almond milk (if needed)

sugar glaze

1/2 cup icing sugar
2-3 tsp almond milk

optional garnish

2-3 tbsp dried edible rose petals (optional for garnish)
2-3 tbsp candied sprinkles (optional for garnish)

US Customary - Metric

Instructions

Shortbread Cookies

Make the shortbread cookies: Sift the flour and icing sugar into a large bowl. Add the almond flour, cardamom, and salt and stir to combine.
Cut the vegan butter into small cubes and add to the flour mixture. Using your hands, massage the butter into the flour mixture to form a shaggy and loosely combined dough. Add the agave and vanilla and mix together. If the dough is too dry, add 2 or 3 teaspoons of almond milk, a teaspoon at a time, and knead to form a shaggy dough.
Turn the dough out onto a work surface. Using your hands, bring the dough together and knead to form a smooth ball. It is okay if there are a few dry spots. (Do not over-knead the dough or the cookies will be dense.) Wrap the dough in reusable wrap and chill in the refrigerator for 1 hour.
Place the oven racks in the upper and lower thirds of the oven. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
Lightly dust the work surface with all-purpose flour. Using a rolling pin, roll out the dough into a rectangle or oval about ¼ inch thick. (Try to handle the dough as little as possible for a light and flaky texture when baked.) Using a 2½-inch round cookie cutter, cut out rounds and transfer to the prepared baking sheets, leaving a small space between each cookie. Re-roll the scraps and cut out more rounds. You should have at least 18 cookies.
Bake the cookies until lightly golden on top, 8 to 10 minutes. For even baking, rotate the baking sheets front to back and top to bottom halfway through. Let the cookies cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Sugar Glaze

Sift the icing sugar into a small flat-bottomed bowl. Add 2 teaspoons of the almond milk and whisk together until smooth. If needed, add the remaining 1 teaspoon almond milk to thin the glaze.
Turn the cookies upside down on a baking sheet. One at a time, dip the top of each cookie in the glaze to cover the surface. Place the cookies, iced side up, back on the baking sheet. While the icing is wet, garnish the cookies with the dried rose petals, if desired. Chill the cookies in the refrigerator until the icing has hardened, about 2 hours.

Video

Notes

STORAGE:

Store the cookies in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.

TIP

You can easily double this recipe to make a large batch of cookies for gifting or entertaining.

DO AHEAD

The cookie dough can be made up to 2 days in advance. Keep wrapped in a ball and stored in the refrigerator. If the dough is too hard for rolling, let it sit at room temperature for 10 to 20 minutes to soften slightly.

Nutrition