Shortbread cookies are delicious any time of year, not to mention this versatile dough can be cut into festive shapes for any occasion. Valentines day? We got hearts! Christmas? Bring on the trees! Halloween? I got a pumpkin cut out for that!
So yes, shortbread cookies are great, we get it. What makes this recipe special? Well, this time we’re making it vegan. And, to make it make it extra festive we are tossing in some sprinkles and cutting our dough into tiny bite-sized pieces. The perfect size to go with your morning coffee or fix that afternoon sweet tooth.
To get started all you need are the basic 3 ingredients required for any shortbread recipe: flour, sugar, butter. But remember, we are making it vegan so we are swapping the regular butter for vegan butter. Now the fun part starts when you add in the spindles. Continue reading below for the full recipe!
Ingredients:
1 cup (125g) All Purpose Flour
1/4 cup (50g) Sugar
1/2 cup (112g) Vegan Butter/Margarine
Sprinkles of your choice!
1/4 tsp Salt (optional)
1 tsp vanilla extract (optional)
Directions:
Butter a 13 by 9-inch baking dish and line with 2 sheets of parchment paper or foil leaving a 1-inch over hang on all sides, set aside.
Cream together butter and sugar until well combined. Mix in vanilla extract.
With mixer set on low speed slowly add in flour and mix until combined (scrape down the sides as the dough begins to thicken, if it doesn’t come together after awhile you can add a few teaspoons of almond milk).
Mix and fold in sprinkles (apps. 2 Tbsp). Press dough into an even layer in prepared pan using your hands or the bottom on a measuring cup.
Chill dough in refrigerator 20 – 30 minutes. Meanwhile preheat oven to 350 degrees.
Lift dough from pan using parchment overhang on all sides and cut it into 1/2-inch squares using a large sharp knife (it works best to just cut long rows).
Transfer the cookies to an unbuttered baking sheet (also do not line pan with parchment or silicone liners) and place them about 1/2 inch apart.
Bake in preheated oven 10 – 12 minutes and repeat this process with remaining bites.
Cool completely then serve or transfer to an airtight container and store at room temperature.
