I bake these vegan shortbread cookies when the day feels loud and I want quiet comfort. The dough comes together fast and the result tastes rich and clean. easy cookie recipes 3 ingredients fits here like a neat bow since the heart of this cookie holds butter style spread sugar and flour. We roll the soft crumbs and press them close. My hands warm the mix and a calm vanilla breath floats up. I hear the light scrape of a bowl and it sets a friendly rhythm. I aim for even cuts and small rounds. The edges turn pale gold and the air smells sweet and toasty. 3 Ingredient Recipes and 2 Ingredient Recipes spark simple joy for me and this one keeps that spirit. 3 Ingredient Dinner Recipes make sense for busy nights and these cookies keep the same easy mood for dessert. A friend once asked for a tiny gift with tea. I brought a tin of these and watched the first bite slow her down. We laughed when a crumb stuck to her lip. Small moments win. If you like quick treats try a 3 ingredient fudge recipe or a 3 ingredient banana bread recipe next. I keep a folder named 5 Ingredient Or Less Recipes for days when time runs short and this cookie lives there with pride.
Table of Contents
- 1) Key Takeaways
- 2) Easy Vegan Shortbread Cookies Recipe
- 3) Ingredients for Vegan Shortbread Cookies
- 4) How to Make Vegan Shortbread Cookies
- 5) Tips for Making Vegan Shortbread Cookies
- 6) Making Vegan Shortbread Cookies Ahead of Time
- 7) Storing Leftover Vegan Shortbread Cookies
- 8) Try these Desserts next
- 9) Vegan Shortbread Cookies
- 10) Nutrition
1) Key Takeaways
Hi, I am Nancy from Nancy Cooks. I bake these tender cookies when I crave calm. easy cookie recipes 3 ingredients sits front and center here. I mix vegan butter, sugar, and flour. The dough turns soft and neat. Two mentions up front keep the point clear easy cookie recipes 3 ingredients belongs in your back pocket.
The bake gives crisp edges and a light crumb. The flavor reads warm and clean. I nibble one and hear the small snap. That sound feels like a green light after a long red.
The method stays friendly. Tools stay simple. The results travel well and dress up any tea tray. If you love vegan cookies and shortbread cookies, this fits your list.
2) Easy Vegan Shortbread Cookies Recipe
I keep this recipe close for holidays and quiet days. The steps move quick and the dough forgives small slips. We aim for pale gold and a mellow crunch. I learned that patience during cooling keeps the crumb neat.
For fans of easy three ingredient cookies, this bakes like a steady friend. I press the dough, cut rounds, and slide trays in the oven. Kids help with cutters and grin when shapes pop free.
The flavor stays true to classic bakery tins. That butter note comes from plant based sticks. Serve with tea or coffee and watch plates clear.
3) Ingredients for Vegan Shortbread Cookies
All purpose flour Fine and soft. It builds the tender crumb. I sift for a light mix and fewer lumps. Three cups work for big batches.
Powdered sugar Smooth and quick to blend. It melts into the dough and gives a clean bite. No grainy feel here.
Vegan butter Use sticks for steady structure. Soft, not melted. The dough should hold when pressed. Try brands that list a higher fat content.
Vanilla extract A small pour rounds the flavor. The kitchen smells kind and warm. Friends walk in and ask what bakes.
Fine salt A pinch wakes the sweet notes. Leave it out if your butter carries enough salt. Taste a crumb and judge.
4) How to Make Vegan Shortbread Cookies
Step one Heat the oven to three two five. Line two pans with parchment. Set butter on the counter until soft to the touch.
Step two Whisk flour, sugar, and salt. Add butter and vanilla. Mix on low. Stop when the dough clumps and holds a squeeze. Three ingredient easy cookies live in this bowl now.
Step three Roll the dough between sheets. Aim for an even slab. Cut neat rounds. Lift with a thin spatula and set on pans.
Step four Bake until edges turn the faintest gold. Cool on the tray. Move to a rack. Taste one and smile.
5) Tips for Making Vegan Shortbread Cookies
Chill the rolled slab for ten minutes. Cuts look sharp and shapes hold. Warm kitchens need that pause. I learned this after a summer bake that spread too wide.
Pick a firm vegan butter stick. Soft tubs lead to soft cookies. Shortbread loves structure. For a richer crumb, choose a brand with more fat.
Want three ingredient cookie recipe energy for gifts. Press a stamp on each round. Dust with fine sugar after cooling. Friends think you bought them.
6) Making Vegan Shortbread Cookies Ahead of Time
I mix the dough a day ahead and wrap it well. The rest in the fridge helps the flour relax. Rolls feel smoother and cuts look clean.
For easy cookie recipes 3 ingredients meal prep, shape and freeze raw rounds on a tray. Bag them once firm. Bake from frozen and add two minutes to the time.
For parties, bake two days ahead and store in a tin. The texture stays crisp. The flavor deepens a touch by day two.
7) Storing Leftover Vegan Shortbread Cookies
Cool the batch to room temp. Slip cookies into a tight tin. Add a small sheet of parchment between layers to protect the tops.
On the counter they keep five to six days. For longer storage, freeze in bags with the air pressed out. Thaw on the counter for best snap.
I pack a few for lunch boxes. A midday cookie lifts my mood. For dairy free cookies that travel well, this one wins often.
8) Try these Desserts next
9) Vegan Shortbread Cookies
Vegan Shortbread Cookies easy cookie recipes 3 ingredients
Ingredients
- 2 1/2 cups all purpose flour
- 3/4 cup powdered sugar
- 1 1/4 cups vegan butter softened
- 1/2 teaspoon pure vanilla extract
- Pinch of salt optional
Instructions
- Heat oven to 325 F and line two baking sheets with parchment.
- Stir flour and powdered sugar in a large bowl.
- Add softened vegan butter and vanilla. Mix on low to medium until the dough looks crumbly yet holds when pressed.
- Gather the dough into a ball and set it on parchment. Dust lightly with flour. Top with another sheet and roll to about one third to one half inch thick.
- Cut rounds or shapes. Place on the sheets and re roll scraps until used.
- Bake 12 to 15 minutes until bottoms look just golden. Cool 10 minutes then move to a rack.
10) Nutrition
A small round gives about seventy five calories. Sugar stays modest. Fat lands near four grams. Carbs sit near eight grams. Protein reads about one. This fit suits an afternoon tea break.
For a lighter crumb, swap part of the flour with fine rice flour. For a richer chew, bake one minute less. For the best vegan shortbread recipe texture, let them cool before you move them.
Fans of vegan shortbread with coconut oil can test a small batch. Replace half the butter and check the snap. I still prefer sticks for shape, yet trials make baking fun.
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