Dairy Free Shortbread Cookies
User Reviews
5
Dairy Free Shortbread Cookies
Description
The recipe starts by beating vegan margarine until fluffy, then mixing in icing sugar and vanilla extract. Flour is added gradually to form a dough that might seem crumbly initially but comes together when pressed. After chilling the dough for 2-3 hours or quick freezing, it is rolled out to about 1/4 inch thickness and cut into desired shapes using cookie cutters. It's baked at 350°F until edges are lightly golden, providing a buttery, delicate crumb without dairy ingredients.
The optional glaze consists of icing sugar mixed with water and optional vegan blue food coloring, which is applied after the cookies cool completely to prevent melting. Sprinkles are added immediately after glazing to adhere properly. Simple shapes like circles or hearts are easier to transfer without breakage, and slightly thicker dough requires longer baking times. Cookies keep well refrigerated up to a week or frozen for two months with layers separated by parchment.
Transferring cookies carefully using a fork or pie knife helps avoid breaking the delicate dough. Broken or leftover dough pieces can be gently pressed back together or re-rolled to make additional cookies. The glaze and sprinkles add visual appeal but are not required.
Ingredients
- 1 cup vegan margarine or softened butter
- ½ cup icing sugar
- 1 teaspoon vanilla extract optional, pure
- 1 ¾ cup all-purpose flour unbleached
Glaze (Optional)
- 1 cup icing sugar
- 2-3 tablespoons water
- 1 drop Blue Food coloring make sure to use a vegan brand if preferred, or skip and keep the glaze white
- candy sprinkles make sure to use a vegan brand if preferred, of choice
Instructions
- In a large bowl, beat the margarine with a hand mixer for 1-2 minutes, until fluffy. Then add the sugar and vanilla and keep mixing until combined.
- Add the flour half at a time and mix until combined. You will have a mixture that doesn't appear to hold together, but it will. Use your hands to shape the dough into a flattened ball at the bottom of your bowl. Cover with plastic wrap and refrigerate for 2-3 hours or freeze for 15-20 minutes.
- Meanwhile, line a large baking tray with parchment paper and preheat your oven to 350 degrees F.
- Place a sheet of parchment paper on your countertop and the cold dough on top. Flatten and stretch the dough using a greased rolling pin to approx ¼" thick. Then use cookie cutters to make your cookies. Carefully transfer the cookies to your baking sheet. Then re-roll the leftover dough, flatten again, and continue making cookies. Repeat until all the dough is consumed.
- Bake for 15-18 minutes, or until the edges are slightly golden. Remove from the oven and transfer to a cooling rack. Let them cool completely before glazing.
Optional Glaze
- Combine the icing sugar with 2 tablespoons of water in a small bowl and mix well. If the glaze is too thick, add one more tablespoon and mix again. Then add a drop of food colouring, if using and mix to combine.
- Use a silicone brush to glaze the cookies and then sprinkle them with your candy. Make sure to add the sprinkles immediately after glazing while the glaze is wet so they stick. Set aside and let dry.
Notes
- Use simple cookie cutter shapes to prevent breaking when transferring to baking sheets.
- Grease your rolling pin to prevent sticking; alternatively, roll dough between parchment sheets.
- Handle cookie dough gently; use a fork or pie knife to lift cookies off the surface carefully.
- Broken cookie pieces can be pressed gently back together or re-rolled for new cookies.
- Adjust baking time based on dough thickness; start checking around 10 minutes to avoid burning.
- Cool cookies completely before applying glaze to prevent it from running.
- Apply sprinkles immediately after glazing so they stick properly.
- Store cookies refrigerated up to 1 week or freeze up to 2 months in airtight containers with parchment between layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26Cookies
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Serving | 1Cookie | |
| Calories | 90cal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 56mg | 2% |
| Potassium | 11mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 332IU | 7% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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