Thanksgiving is now behind us, and while many of us are still working through leftovers, I have a feeling that any dessert leftovers are the remnant crumbs of what used to be apple or pumpkin pie. I have a huge sweet tooth, so even after all that delicious food, I’m still craving something sweet. I know most of you probably don’t want to do anymore cooking for the next few days but I promise that this recipe is one that’s super quick and easy to whip up; it’s only three ingredients!
3 Ingredient Dairy-Free Shortbread Cookies
A delicious and easy shortbread cookie recipe for dairy-free eaters and vegans.
Ingredients
- 1 cup vegan butter softened
- ½ cup caster sugar
- 2 cups flour
- 1 tsp vanilla optional
Instructions
- Pre-heat oven to 350°F / 175°C.
- In a large bowl, combine softened butter, sugar, and vanilla (if using).
- Stir in flour. If dough is too crumbly, add 1 tbsp more of softened butter.
- Pack together and roll dough out on a floured surface. Roll to about ⅛ inch thick and use cookie cutter of choice.
- Place cut outs on an ungreased, non-stick backing sheet, about ½ inch apart.
- Bake for about 20 minutes or until golden brown. Remove from baking sheet and place cookies on a wire cooling rack.
Notes
Be mindful that if you are using cookie cutters that are of different sizes, the smaller cut outs will bake faster and can potentially burn. Keep an eye on your cookies!
Tried this recipe?Let us know how it was!
Leave a Reply