The Holidays just aren’t the same without a great shortbread cookie. For me, my favourite shortbread needs to taste buttery, and have the right amount of sweet. It must melt in your mouth, and look gorgeous! Use my recipe to make a traditional shortbread two ways! A cookie that is rolled and cut, or a drop style cookie you can press with a fork.
Why Make My Traditional Vegan Melt In Your Mouth Shortbread?
This vegan cookie recipe is very easy to make. Simple ingredients come together to create a cookie that is light and holds its form, but melts away when you take a bite! Using icing sugar and cornstarch makes a light texture, and a touch of vegan cream makes this workable dough come together easily.
These shortbread cookies are awesome because:
- They use simple ingredients and easy method
- It’s a workable dough that can be rolled out and cut, or dropped right onto the cookie sheet and pressed with a fork
- You can easily double, triple or quadruple your recipe to get all the baking done in one go!
- These taste terrific! Warm, crisp, buttery and melt in your mouth
- NOBODY will know they aren’t made with “real” butter
Check out these other classic desserts to try next!
- The BEST Classic Canadian Butter Tart Recipe
- Vegan Valentines Day Shortbread Cookies with Maple Cinnamon Glaze
- Vegan Oatmeal Chocolate Chip Cookies with Cinnamon and Clove
So, let’s get to it, time to make some delicious melt in your mouth shortbread!!
How to Make My VEGAN Melt In Your Mouth Shortbread Cookies:
Classic Vegan Melt In Your Mouth Shortbread Cookies
This traditional shortbread recipe is so easy to make! The cookie is tender, crisp and melts away when you take a bite! Super flexible dough can be rolled and cut, or dropped and pressed. Enjoy Friends!
- 1 1/3 cup all purpose flour
- 3 tbsp. cornstarch
- 3/4 cup icing sugar
- 3/4 cup vegan butter I used vegan becel
- 1 tbsp vegan cream/milk I used Silk Coffee cream
- 1/2 tsp. salt
- 1 tsp vanilla
Preheat your oven to 325 degrees Fahrenheit
Using a stand mixer or electric hand mixer cream together your butter and icing sugar until smooth and whipped.
Add in your cream and vanilla. Whip until combined
Sprinkle your flour, cornstarch, and salt over your butter mixture. Mix until just combined. Do not over mix the dough or the texture will be tough.
Drop the dough by 1-2 tablespoonfuls onto your cookie sheet. Roll the dough into individual balls and press with a fork.
Bake for 12-15 minutes. They don't need to be "brown" to be done cooking. Check them at 12 and go from there
These cookies would work just as well rolled out and cut into shapes. I would keep the dough to about 1/2 and inch thick and bake for the same amount of time.
Pro-Tip: Roll your dough out between two silicone baking mats-this will make easier clean up for you, and avoid an over-floured dough?
Once your cut cookies are cooled you can glaze and decorate in whatever way you like best!
***Calorie and nutritional information is an estimate.
This vegan recipe was adapted from Chatelaine’s Whipped Shortbread recipe. You can find their original here.
Can You Freeze Vegan Shortbread Cookies?
Yes! And actually, that’s the ONLY way I can keep myself from eating the entire batch. I hide them under the frozen broccoli…
These cookies will stay fresh on the counter for about a week, but in the freezer they will stay good for up to 6 months. They will not make it that long though if you are anything like me!
IF you guys don’t already own a stand mixer, you need to check out the reviews on The Kitchen Aid I personally own a kitchen aid and it’s a powerhouse in the kitchen! Keep in eye out for the sales!!
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Read this next
Check out my post on how to make a quick and EASY Vegan Eggnog Cocktail right in your blender!
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Until next time,