By Chef Linda
If you love shortbread and sugar cookies but think you can’t veganize them, guess again. A simple switch to a traditional recipe makes these cookies compassionate…and delicious.
We substitute a vegan butter (I used Earth Balance) for the regular butter and used coconut milk for the traditional milk. I’m quite certain no one knew the difference when I served them. When there are such simple substitutions, there really is not reason not to choose compassion in the kitchen. Do you agree?
Vegan Shortbread Sugar Cookies
If you love shortbread and sugar cookies but think you can't veganize them, guess again. A simple switch to a traditional recipe makes these cookies compassionate…and delicious.
Ingredients
- 3 1/2 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1 cup vegan butter
- 2 1/2 cup powdered sugar
- 1/4 cup non-dairy milk
- 2 teaspoons vanilla
- 3/4 teaspoon salt
Instructions
- Preheat oven to 350ºF. Line several baking trays with parchment paper. Mix together the flour, salt and baking powder. Set aside. Blend together (in a stand mixer or food processor, or with a hand blender) the vegan butter, powdered sugar, non-dairy milk and vanilla. Add in the flour. Dough should appear somewhat dry, but should stick together when pinched together with your fingers. If the dough seems too dry and a little more non-dairy milk. Do not add too much liquid. Empty dough from mixer or processor onto a lightly floured surface. Take a large handful and, in your hands, press together to form a ball, then flatten the ball on the floured surface. Using a rolling pin, roll the dough to a thickness of about 1/8 inch, the cookies will puff a little when you bake them. Using a cookie cutter or a glass, cut cookies and place them on prepared baking tray. Bake for 12 to 15 minutes. Remove from oven and sift powdered sugar over them. Re-roll scraps and repeat process until all the dough is gone.
