Dairy free shortbread cookies are a fun treat for everyone to enjoy. They’re perfectly sweet, crumbly, “buttery” and delicious! Plus, they only require 3 ingredients and are incredibly simple to make!

Prep Time:40 minutes
Cook Time:15 minutes
Total Time:55 minutes

Ingredients

  • 1 cup softened butter. Solid butter can  be replaced with room temperature coconut oil to make this vegan.
  • ½ cup icing sugar
  • 1 teaspoon pure vanilla extract optional
  • 1 ¾ cup all purpose flour unbleached

Glaze (Optional)

  • 1 cup icing sugar
  • 2-3 tablespoons water
  • 1 drop blue food colouring make sure to use a vegan brand if preferred, or skip and keep the glaze white
  • candy sprinkles of choice make sure to use a vegan brand if preferred

InstructionsShortbread

  • In a large bowl, beat the coconut oil with a hand mixer for 1-2 minutes, until fluffy. Then add the sugar and vanilla and keep mixing until combined.
  • Add the flour half at a time and mix until combined. You will have a mixture that doesn’t appear to hold together, but it will. Use your hands to shape the dough into a flattened ball at the bottom of your bowl. Cover with plastic wrap and refrigerate for 2-3 hours or freeze for 15-20 minutes.
  • Meanwhile, line a large baking tray with parchment paper and preheat your oven to 350 degrees F.
  • Place a sheet of parchment paper on your countertop and the cold dough on top. Flatten and stretch the dough using a greased rolling pin to approx ¼” thick. Then use cookie cutters to make your cookies. Carefully transfer the cookies to your baking sheet. Then re-roll the leftover dough, flatten again, and continue making cookies. Repeat until all the dough is consumed.
  • Bake for 15-18 minutes, or until the edges are slightly golden. Remove from the oven and transfer to a cooling rack. Let them cool completely before glazing.