Easy Vegan Shortbread Cookies

Ingredients

• 300 grams Plain Flour (sifted)
• 80 grams Icing Sugar (sifted; use organic if in the US)
• 250 grams Vegan Butter (salted; if unsalted add a pinch of salt)
• 1 teaspoon Almond Extract (almond flavoring)
• 1 pinch Salt (optional if using salted butter)
• 20 grams Extra Plain Flour (add only if dough feels sticky)

Instructions

1. Sift Dry Ingredients

   Sift 300 g plain flour and 80 g icing sugar into a large mixing bowl.

   Time: PT2M

2. Cream Butter and Sugar

   Place 250 g salted vegan butter in the mixer bowl and beat on medium speed for about 4 minutes until light and fluffy.

   Time: PT4M

3. Add Almond Extract

   Add 1 teaspoon almond extract and mix for 1 minute.

   Time: PT1M

4. Incorporate Flour

   Add the sifted flour mixture to the butter mixture and mix on low speed until a dough just starts to come together.

   Time: PT3M

5. Adjust Dough Consistency

   If the dough feels sticky, sprinkle up to 20 g extra flour and mix briefly until smooth.

   Time: PT1M

6. Roll Out Dough

   Lightly flour your work surface and rolling pin, then roll the dough to about 4 mm (½ cm) thickness.

   Time: PT5M

7. Cut Shapes

   Press your chosen cookie cutter into the rolled dough, cut out shapes, and gather scraps to re‑roll.

   Time: PT3M

8. Transfer to Baking Sheet

   Place the cut cookies onto a parchment‑lined baking tray, leaving a small gap between each.

   Time: PT2M

9. Bake

   Bake in a pre‑heated oven on the top rack at 350°F for 25 minutes, or until the edges are lightly golden.

   Time: PT25M

   Temperature: 350°F

10. Cool

    Remove the tray and let the cookies cool on a wire rack for about 5 minutes before serving or storing.

    Time: PT5M

Nutrition Facts

Calories

130

Protein

2 g

Carbohydrates

20 g

Fat

8 g

Fiber

0.5 g