Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
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Vegan Shortbread Sugar Cookies

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?

Ingredients

 3 ½ cups all purpose flour
 1 ½ teaspoons baking powder
 1 cup vegan butter
 2 ½ cups powdered sugar
 ¼ cup non-dairy milk
 2 teaspoons vanilla
 ¾ teaspoon salt

Directions

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.

Vegan Shortbread Sugar Cookies

Vegan Shortbread Sugar Cookies

DifficultyEasyCook Time15 mins
YIELDS
30-40 cookies, depending on shape

INGREDIENTS

 3 ½ cups all purpose flour
 1 ½ teaspoons baking powder
 1 cup vegan butter
 2 ½ cups powdered sugar
 ¼ cup non-dairy milk
 2 teaspoons vanilla
 ¾ teaspoon salt

DIRECTIONS

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.

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