Vegan Butter Cookies

These vegan butter cookies are a dairy-free take on the classic Christmas treats we love! Crisp, buttery, and melt-in-your-mouth delicious shortbread-like cookies made using six ingredients and one bowl!

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 18

Total Time 33

Servings cookies

Calories 184

Author Jhanelle Golding

Ingredients

1 cup (226 g) vegan butter or margarine not unsalted, stick or block form, cut into cubes
¾ cup (150 g) granulated cane sugar
2 teaspoons vanilla extract
2 ½ cups (310 g) unbleached all-purpose flour spooned and leveled
1 tablespoon cornstarch
3 tablespoons plant-based milk oat or soy

Instructions

In a large bowl, cream the sugar and vegan butter until pale in color. Stir in the vanilla and plant-based milk.
1 cup vegan butter or margarine, ¾ cup granulated cane sugar, 2 teaspoons vanilla extract, 3 tablespoons plant-based milk
Add the all-purpose flour and cornstarch and mix until a smooth dough is formed, but do not overmix. Cover and chill the dough for at least 30 minutes to 1 hour to improve the cookie structure.
2 ½ cups unbleached all-purpose flour, 1 tablespoon cornstarch
Set a rack in the middle of the oven and preheat it to 350°F (180°C). Line two cookie sheets with parchment paper.
Place a medium star tip (#4B or #827) inside a pastry or zip-top bag with the corner snipped.
Add a small portion of the dough to the bag and squeeze a 2-inch wide ring onto the baking tray. If the dough is too thick to pipe, return it to the bowl with the remainder and stir in 1 tablespoon of plant-based milk. Re-test and add more milk if needed. The dough should still be thick but not break apart while piping.
Pipe the remaining dough onto the baking trays, spaced at least 3 inches apart to allow for spreading. Bake one batch at a time for 15 to 18 minutes or until the edges are golden brown.

Nutrition