Vegan Christmas Shortbread Cookies Recipe

What kind of recipe is it?

This Vegan Christmas Shortbread Cookies recipe offers a delightful twist on a classic holiday treat, perfect for anyone looking to enjoy a festive dessert without animal products.

These buttery, crumbly cookies are made using plant-based ingredients, ensuring they’re suitable for vegans and those with lactose intolerance. Their rich flavor pairs beautifully with holiday beverages, making them an ideal addition to cookie platters or gift boxes.

Whether for family gatherings or as a festive indulgence for oneself, these cookies cater to both health-conscious and traditional holiday celebrators alike.

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Ingredients

Ingredient	Quantity
All-purpose flour	2 cups (240 grams)
Vegan butter	1 cup (227 grams), softened
Powdered sugar	1/2 cup (60 grams)
Almond extract	1 teaspoon
Vanilla extract	1 teaspoon
Salt	1/4 teaspoon
Cornstarch	1/4 cup (30 grams)
Vegan milk (e.g., almond or soy)	2 tablespoons
Optional: Sprinkles or nuts for decoration	As desired

Note:

Make sure to check that all ingredients are labeled vegan to maintain the integrity of the recipe.

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Cooking Steps

Preheat the oven to 175 °C (350 °F) and position the oven rack in the center. Line a baking sheet (approximately 30 x 40 cm) with parchment paper.
In a large mixing bowl, combine 2 cups (240 grams) of all-purpose flour, 1/4 cup (30 grams) of cornstarch, and 1/4 teaspoon of salt. Whisk thoroughly to blend the dry ingredients and aerate the mixture.
In another bowl, cream together 1 cup (227 grams) of softened vegan butter and 1/2 cup (60 grams) of powdered sugar using an electric mixer on medium speed until light and fluffy, approximately 3-5 minutes.
Add 1 teaspoon of almond extract and 1 teaspoon of vanilla extract to the butter mixture. Continue mixing on low speed until well combined.
Gradually add the dry mixture to the creamed mixture, mixing on low speed until just combined and a dough forms, approximately 1-2 minutes. Avoid over mixing as this can affect texture.
If the dough is crumbly, add 2 tablespoons of vegan milk gradually until it holds together. The dough should be moist but not sticky.
Transfer the dough onto a lightly floured surface and gently knead it until smooth, about 1-2 minutes. Flatten the dough into a disc shape, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to rest.
Once chilled, roll out the dough to a thickness of about 1 cm (1/2 inch) using a rolling pin on a floured surface. Cut shapes using cookie cutters and place them onto the prepared baking sheet. If desired, sprinkle with nuts or decorations.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are firm to the touch. Aromatic scents should fill the kitchen.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, approximately 15-20 minutes.
Once cooled, store the cookies in an airtight container at room temperature for up to one week, or freeze them for longer storage. Enjoy!

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Variations

Chocolate Chip Shortbread: Fold in 1/2 cup (90 grams) of dairy-free chocolate chips into the dough for a rich, sweet flavor twist.
Citrus Zest Delight: Add the zest of 1 lemon or 1 orange to the butter mixture for a revitalizing citrus flavor that enhances the cookies.
Nutty Cocoa Variation: Substitute 1/4 cup (30 grams) of all-purpose flour with cocoa powder and fold in 1/2 cup (75 grams) of chopped walnuts or pecans for a tasty chocolate-nut combo.
Gluten-Free Shortbread: Replace all-purpose flour with a gluten-free all-purpose flour blend and verify all other ingredients are certified gluten-free for a celiac-friendly treat.

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Tips on plating and presentation

To make your vegan Christmas shortbread cookies truly shine, consider how you present them, as a beautiful display can elevate any treat.

I like to use colorful holiday-themed plates or trays. Adding fresh greenery like pine sprigs or cranberries creates a festive touch.

For a finishing touch, dust them lightly with powdered sugar or drizzle a bit of vegan chocolate on top.

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What other dishes can I pair it with?

After you’ve beautifully plated those vegan Christmas shortbread cookies, you might be wondering what other dishes would complement them perfectly.

I love pairing them with a rich fruitcake or spiced gingerbread. A light, fresh fruit salad can also be a delightful contrast.

Don’t forget about some festive nut mixes for added crunch! These combinations create a well-rounded holiday spread.

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What drinks can I pair it with?

While enjoying your vegan Christmas shortbread cookies, you’ll want to sip on drinks that enhance their buttery sweetness. A warm cup of spiced chai or creamy almond milk pairs perfectly.

If you’re in the mood for something festive, try a cranberry or pomegranate spritzer; their tartness beautifully complements the rich flavors of the cookies.

Cheers to a delicious holiday treat!

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Frequently Asked Questions

How Long Do These Cookies Keep Fresh?

I’ve found that these cookies stay fresh for about a week when stored in an airtight container. If you want them to last longer, freezing them works great and keeps their flavor intact!

Yes, you can definitely freeze the cookie dough! Just wrap it tightly in plastic wrap and store it in an airtight container. When you’re ready, let it thaw in the fridge before baking. Enjoy!

Are There Gluten-Free Options Available?

Yes, there are gluten-free options available! I usually substitute regular flour with gluten-free flour blends. Just be sure to check the ingredients to guarantee they suit your taste and preferences. Enjoy baking!

What Is the Best Way to Store Baked Cookies?

I usually store my baked cookies in an airtight container, keeping them at room temperature. If I want them to last longer, I might freeze them, then thaw them when I’m ready to enjoy.

Can I Substitute Almond Flour for All-Purpose Flour?

Absolutely, I’ve substituted almond flour for all-purpose flour before. It gives cookies a nutty flavor, but keep in mind the texture may change. Experimenting is fun, so I say give it a try!