Vegan Shortbread Cookies

Ingredients

• 1 cup vegan butter (softened, unsalted)
• 1/2 cup powdered sugar (sifted)
• 1 teaspoon vanilla extract (pure vanilla)
• 2 tablespoons cornstarch
• 2 cups all‑purpose flour (plus extra for rolling if needed)

Instructions

1. Cream butter and sugar

   Add the softened vegan butter and powdered sugar to the mixing bowl. Using a stand mixer on medium speed (or a hand mixer), beat until the mixture is light and fluffy, about 2 minutes. Scrape down the sides as needed.

   Time: PT2M

2. Add flavorings and starch

   Pour in the vanilla extract, sprinkle the cornstarch, and add half of the flour. Mix on low until just combined and a soft dough forms.

   Time: PT2M

3. Incorporate remaining flour

   Add the remaining flour and continue mixing on low until the dough comes together in a smooth ball. Avoid over‑mixing.

   Time: PT1M

4. Portion and shape cookies

   Using a tablespoon or a small ice‑cream scoop, portion out about 1½‑2 tablespoons of dough per cookie. Roll each portion into a smooth ball and place on a parchment‑lined baking sheet, spacing them about 2 inches apart.

   Time: PT5M

5. Create fork imprint

   Press the tip of a clean fork gently into the top of each ball to leave a shallow imprint (single fork‑mark, not a criss‑cross).

   Time: PT2M

6. Bake

   Preheat the oven to 350°F (175°C). Bake the cookies for 12‑14 minutes, until the edges are set but the tops are still pale. They should not turn golden brown.

   Time: PT13M

   Temperature: 350°F

7. Cool completely

   Allow the cookies to cool on the baking sheet for 5‑10 minutes, then transfer to a wire rack. Let them cool fully before serving for optimal texture.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

15 g

Fat

6 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of vegan butter: vegan margarine, coconut oil (solid)
• Instead of powdered sugar: confectioners' sugar, blended granulated sugar
• Instead of vanilla extract: vanilla bean paste, almond extract (use less)
• Instead of cornstarch: potato starch, arrowroot powder
• Instead of all‑purpose flour: spelt flour (same amount), gluten‑free flour blend (may need extra)

Equipment Needed

• stand mixer
• mixing bowl
• spatula or rubber scraper
• measuring cups and spoons
• baking sheet
• fork
• oven

Critical Steps — Do Not Skip

• Creaming the butter and powdered sugar until light and fluffy.
• Mixing until a smooth dough forms without over‑mixing.
• Baking just until set; avoid over‑browning.

Chef Tips from the Video

• For a richer flavor, use browned vegan butter (cook butter until golden, then cool before using).
• Add a pinch of sea salt on top of each cookie before baking for a sweet‑salty contrast.
• Use parchment paper to prevent sticking and make cleanup easier.

Troubleshooting

Storage

Refrigerator: Up to 1 week in an airtight container.

Freezer: Up to 2 months; thaw at room temperature before serving.

Room temperature: Best within 5 days in a sealed cookie tin.

Make-Ahead Tips

• Bake the cookies a day ahead and store in an airtight container; they taste even better after the flavors meld.
• Freeze baked cookies and re‑heat briefly in a 300°F oven for a fresh‑out‑of‑the‑oven feel.