Vegan Shortbread Cookies for Christmas

These vegan shortbread cookies are a delicious simple vegan Christmas recipe. They are a delicious plant-based spin on this classic cookie. While shortbread cookies are usually plain, I am decorating these cookies and adding a few little spices for some extra Christmas feeling! 

Ingredients for Vegan Shortbread Cookies: 

• Wheat flour (type 405)
• Plant-based butter substitute
• Powdered sugar
• Almonds (ground) 
• Plant-based milk (soy or oat) 
• Vanilla sugar 
• Nutmeg 
• Cinnamon 
• Ginger powder
• Salt

Aside from being vegan, I added a few twists to a classic shortbread cookie. I like to add some ground almonds for a slight nutty note. Powdered sugar works nicely to give the shortbread cookies their delicious crumbly texture. Regarding the plant-based butter substitute, I’d recommend using an option with a mild and nice taste. If you use a strong margarine, the taste can be overpowering, which I don’t like. I found a mild vegan butter substitute with a mix of vegetable oils that tastes fantastic in these cookies. Lastly, I like to add Nutmeg, a touch of cinnamon, and ginger powder for a Christmas vibe, but this is optional. 

Vegan Shortbread Cookie Recipe: 

Making vegan shortbread cookies is super simple. Only make sure to plan a bit, as the dough needs some resting time. 

Making the Dough: 

Firstly, let the vegan butter substitute warm to room temperature so you can work it in more easily. Soft vegan butter works better as melted in this recipe. Add your flower to a mixing bowl. Next, pass the powdered sugar through a sieve into the bowl. Add the powdered sugar, spices, and soft vegan butter. Finally, add the plant-based milk. Now, work the dough by hand for about 10 minutes. The dough should be soft but dry and somewhat crumbly. 

Resting the Dough: 

Form the dough into a ball and wrap it in plastic wrap. Rest the dough for at least one hour, but preferably overnight. 

Making the Cookies: 

Add the dough onto a parchment paper. Roll the dough to about 0.5 cm (0.2 inch) thickness. Now, you can cut the dough into your desired cookie shape. My family and I went with Christmas shapes! You can also decorate the cookies with toppings of your liking. You can also apply powdered sugar icing after baking and decorate the cookies afterward. Bake the cookies for 8-10 minutes at 180° C (360° F). Small chocolate chips, nuts, raisins or sprinkles make nice garnishes for these cookies.

Storing Vegan Shortbread Cookies: 

These dry cookies are sensitive to moisture. I’d recommend storing them in a cool, dry place like a cookie jar.

I hope you liked this vegan shortbread cookie recipe. Mine turned out delicious, and they are giving me Christmas vibes already. Now, there is only one challenge left: Not finishing them all before Christmas evening! 

Some more Delicious Cookies: 

• Vegan Vanillekipferl recipe
• Date cookies (Maamoul inspired)
• Simple vegan chocolate cookie recipe
• Easter puff pastry cookies

And more Christmas Recipes: 

• Vegan Schmalzgebäck recipe
• German baked apples
• Braised red cabbage
• Hot spiced apple juice

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