Dairy-Free Classic Shortbread Cookies
Indulge in the timeless elegance of shortbread cookies with this Dairy-Free Classic Shortbread Cookies recipe, a delightful twist on a beloved treat. Made with a simple blend of pantry staples like all-purpose flour, powdered sugar, and a luxurious dairy-free butter substitute, these cookies deliver the signature crumbly texture and rich, buttery flavor without any dairy. Perfectly spiced with a hint of vanilla and a touch of salt, each bite melts in your mouth. These cookies are not only quick to prepare—ready in just 35 minutes—but are also ideal for anyone following a plant-based or dairy-free lifestyle. Whether you're baking for a special occasion, holiday platter, or your next cozy tea session, these vegan-friendly shortbread cookies are sure to impress.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 30 grams Cornstarch
- 80 grams Powdered sugar
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 170 grams Dairy-free butter substitute (e.g., plant-based margarine)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, cornstarch, powdered sugar, and salt. Stir to combine.
In a separate bowl, beat the dairy-free butter substitute with an electric mixer until light and fluffy. Add the vanilla extract and mix well.
Gradually add the dry ingredients to the butter mixture, stirring gently with a spatula or wooden spoon until a soft dough forms. The dough should hold together without being sticky.
Place the dough between two sheets of parchment paper and roll it out to about 1/4 inch (6 mm) thickness.
Using a cookie cutter, cut the dough into shapes and place the cookies on the prepared baking sheet, leaving a little space between each.
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled shortbread cookies in an airtight container for up to a week or freeze them for longer storage.
Nutrition Facts
Calories |
2525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3461 mg | 150% | |
| Total Carbohydrate | 290.9 g | 106% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 79.3 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 269 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
