Name: Foolproof Crisp Vegan Shortbread Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: PT-490149H2M11S
Cuisine: Vegan
Ingredients: 2 1/4 cups all purpose flour or gluten free flour; 1 tbsp arrowroot starch or cornstarch; 1 cup vegan butter, room temperature; 3/4 cup granulated sugar; 1 tsp vanilla extract; Vegan royal icing; Vegan buttercream; Vegan sprinkles

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Introduction

These foolproof crisp vegan shortbread cookies are buttery, tender, and perfect for any occasion. Made with simple ingredients and easy steps, they offer a delightful treat that’s both vegan and customizable with your favorite decorations.

The image shows several round sugar cookies with scalloped edges placed on a white marbled surface. Each cookie has a smooth, pale beige frosting layer as the base, topped with a pink frosting design shaped like a small Christmas tree made with swirled lines. The tree frosting is decorated with tiny red and green sprinkles, matching the scattered round red, green, and white sprinkles that cover the cookies and surface around them. The cookies are arranged closely together, some overlapping slightly, with one being touched by a woman's hand from the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups all-purpose flour or gluten-free flour
1 tbsp arrowroot starch or cornstarch
1 cup vegan butter, room temperature
3/4 cup granulated sugar
1 tsp vanilla extract
Vegan royal icing (for decorating)
Vegan buttercream (optional, for decorating)
Vegan sprinkles (optional, for decorating)

Instructions

Step 1: Measure out all ingredients and have a round, ridged cookie cutter ready, like one used for Linzer cookies.
Step 2: In a medium bowl, whisk together the flour and arrowroot starch until combined. Set aside.
Step 3: In a large bowl, cream the vegan butter and sugar with a hand mixer or stand mixer fitted with a paddle attachment until fluffy and light in color, about 3 minutes.
Step 4: Add the vanilla extract and mix until incorporated. Sift in the flour mixture and fold it into the butter mixture with a silicone spatula until fully combined. This may require some effort but the flour will fully incorporate.
Step 5: Wrap the dough tightly in parchment paper or plastic wrap and refrigerate for at least 30 minutes, until completely chilled.
Step 6: While chilling, line two baking sheets with parchment paper.
Step 7: Lightly flour your work surface, rolling pin, and dough. Roll the dough to about 1/3 inch thick. Use the cookie cutter to cut out cookies and carefully transfer them to the prepared baking sheets, spacing them at least 2 inches apart. Repeat with remaining dough to yield about 32 cookies.
Step 8: Place the cookie sheets in the freezer to chill the cookies while preheating the oven to 350°F (175°C).
Step 9: Bake the chilled cookies for 12-14 minutes, or until the edges are lightly golden and set. Remove from oven and let cool on the sheets for 10 minutes to solidify, as they will be soft initially.
Step 10: Once cooled, decorate the cookies by dipping in vegan royal icing, piping designs like Christmas trees, and adding vegan sprinkles as desired.

Tips & Variations

For a gluten-free option, substitute all-purpose flour with your favorite gluten-free flour blend.
Arrowroot starch or cornstarch helps create a tender texture, so don’t skip it.
Be sure to chill the dough and cookies well before baking to prevent spreading and ensure crispness.
Try adding citrus zest or spices like cinnamon to the dough for a flavor twist.
Decorate with vegan buttercream or colored icing to suit any holiday or celebration theme.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months. When reheating, allow frozen cookies to come to room temperature on a plate; they can be enjoyed as-is without heating to preserve their crisp texture.

How to Serve

A clear glass bowl filled with a creamy, light beige batter that has a thick and smooth texture, with visible swirls and peaks from stirring, placed on a white marbled surface. Part of another clear bowl filled with white powder, likely flour, is visible at the bottom left, and a small edge of a white dish appears in the bottom right corner. The batter has a dense but soft appearance, showing a mixture that is not fully smooth but has a slightly grainy look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of vegan butter?

Yes, you can substitute regular butter if you are not vegan. The texture and flavor will be similar, but the recipe is intended to be fully plant-based.

Why do I need to chill the dough and cookies before baking?

Chilling the dough firms it up, which makes it easier to roll and cut. It also prevents the cookies from spreading too much while baking, resulting in crisp, well-shaped shortbread.