When I think of shortbread cookies, I think of buttery biscuits that are simple, sugary, and have the perfect crunch! You know what makes them even better? Dipping the ends in melted chocolate with a sprinkle of coconut flakes, if you’d like. These cookies keep well in an airtight container and you can even make the dough well in advance for quick treats!
Yield 42
Ingredients
1-1/2 cups vegan butter (3 sticks), softened
1 cup organic cane sugar
1 Tbsp. egg replacer + 2 Tbsp. filtered water
1/4 tsp. Himalayan fine pink salt
1 tsp. vanilla extract
3-1/2 cups organic all-purpose flour
Sugar for sprinkling, optional
Directions
- Preheat the oven to 350 degrees F and prepare 2 baking sheets with parchment paper; Set aside for later.
- In a stand mixer, combine the butter, salt, sugar and beat on high until smooth and creamy. Stir in the egg replacer and vanilla.
- By hand, fold in the flour a little each time until its all mixed. Divide the dough in half, wrap in plastic, and refrigerate for 45 minutes.
- Working with one disk of dough at a time, flour your surface and roll the dough until it is 1/2″ in thick. Cut the cookies using a circular cookie cutter.
- Transfer the cut cookies to the prepared baking sheets and sprinkle lightly with sugar. Bake for 20 to 22 minutes, or until lightly golden around the edges. Remove from the oven and allow to cool completely.
- Store in a container for up to 1 week.
Chef’s tip: Dip half of the cookies in the melted chocolate and sprinkle with toasted coconut.
Toppings:
2 cups vegan dark or semi sweet chocolate
1 cup toasted coconut flakes, optional
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