Are you craving a melt-in-your-mouth treat that's both delicious and surprisingly simple to make? Look no further than these vegan shortbread cookies! Forget complicated recipes and lengthy baking times; this recipe is perfect for a quick bake, ideal for satisfying sweet cravings, or even impressing guests with a homemade touch. These delightful cookies are buttery, crumbly, and utterly addictive, proving that vegan baking can be incredibly rewarding and effortlessly delicious. Get ready to experience the joy of homemade goodness!
Ingredients:
- 1 cup (2 sticks) vegan butter, chilled and cubed
- ½ cup granulated sugar
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- Optional: ½ teaspoon vanilla extract, for enhanced flavor
Instructions:
Get Started:
- Ensure your vegan butter is well chilled. This is key to achieving the perfect shortbread texture. Take it straight from the refrigerator!
Mix it Up:
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In a large bowl, cream together the chilled vegan butter and sugar until the mixture is light and fluffy. A stand mixer works great, but you can easily achieve this with a hand mixer or even a good old-fashioned whisk and some elbow grease.
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Gradually add the flour and salt to the butter-sugar mixture. Mix until a dough just forms. Be careful not to overmix; slightly shaggy is perfectly fine.
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If using, stir in the vanilla extract for an extra layer of deliciousness.
Shape and Bake:
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Turn the dough out onto a lightly floured surface. Gently pat it into a roughly 8-inch square or rectangle, about ½ inch thick.
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Using a sharp knife or a pastry cutter, cut the dough into your desired shapes – squares, rectangles, triangles, or even use cookie cutters for fun!
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Place the cookies onto an ungreased baking sheet. Leave a little space between each cookie to allow for spreading.
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Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are lightly golden brown.
Cool and Enjoy:
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Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
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Once cool, enjoy your delicious vegan shortbread cookies! They're wonderful on their own, with a cup of tea or coffee, or even paired with a scoop of vegan ice cream.
Tips for Success:
- Chill the dough: Chilling the dough for at least 30 minutes before baking helps prevent the cookies from spreading too much and ensures a perfect texture.
- Don't overbake: Overbaking can result in dry and crumbly cookies. Keep a close eye on them during the last few minutes of baking.
- Use good quality vegan butter: The quality of your vegan butter will significantly impact the taste and texture of your cookies.
Variations:
- Add-ins: Get creative! Incorporate chopped nuts, dried fruits, or chocolate chips into your dough for extra flavor and texture.
- Spiced Shortbread: Add a pinch of cinnamon, nutmeg, or ginger to the dough for a warm, comforting flavor.
- Glaze it up: Once cooled, drizzle melted vegan chocolate or a simple powdered sugar glaze over your cookies for an extra special touch.
Nutritional Information (per cookie, approximate):
- Calories: Approximately 100-120 calories
- Fat: Approximately 6-8 grams
- Carbohydrates: Approximately 12-15 grams
- Protein: Approximately 1 gram
(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)
These vegan shortbread cookies are a fantastic example of quick dinner ideas, easy recipes and healthy meals that come together perfectly, making them a delightful treat for any occasion. Enjoy the process of homemade cooking and the satisfaction of creating something delicious and satisfying!