Vegan shortbread cookies
Very simple shortbread cookies that are perfect for Orthodox lent
Equipment
- Stand mixer or hand held mixer
- Baking tray
- Parchment paper
- Rolling pin
- Cookie cutters
Ingredients
- 1/2 cup (115 grams) non-dairy butter, room temperature you can use softened coconut oil instead
- 1/3 cup (80 mL) maple syrup
- 2 1/4 cup (335 grams) all-purpose flour
- 1/4 tsp vanilla powder or 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- In the bowl of your stand mixer (or another large bowl if using a hand held mixer) beat the non-dairy butter or coconut oil until creamy and soft.
- Next add the maple syrup, vanilla powder and salt and mix until well combined.
- Add in the flour and beat at medium speed until well incorporated. You will note that the dough is crumbly.
- Using your hands, knead the dough until it comes together and you are able to form the dough into two balls. The dough should not be too sticky, but should stick together when you press it together. If the dough is too dry you can add a little more maple syrup (1/2 tbsp at a time). If the dough is too wet, you more flour, 1 tbsp at a time).
- Wrap each of these 2 balls of dough in plastic wrap and flatten them into discs. Refrigerate for a minimum of 30 minutes.
- Preheat your oven to 350 degrees Fahrenheit.
- Take one disc of dough out of the fridge at a time and roll between two pieces of parchment paper, or between two pieces of plastic wrap until you have a thickness of approximately 1/2 inch.
- Use your cookie cutters to cut out your cookie shapes and transfer to the baking tray. Repeat until you have used all the dough. (You will have to gather your dough and roll it out again several times as you shape your cookies). Decorate if desired (See Recipe Note).
- Bake in the middle rack of your oven for approximately 12 minutes. Note that your cookies will get a light golden brown underneath but with otherwise not change colour too much. As well, they will not change shape or rise during baking.
- Allow to cool on the baking tray for about 2 minutes and then transfer carefully to a cookie rack until completely cooled.
- Enjoy!
Notes
Decorating cookies: We chose to keep our shortbread cookies simple but you can add some sprinkles or coloured sugar to them before baking. Or, you can decided to add some royal icing to your cookies after they are baked.