Vegan Shortbread Cookies
Easy vegan shortbread cookies recipe with dark chocolate chunks, vanilla and cultured vegan butter. Also known as European sugar cookies or Christmas biscuits they make perfect treats to dunk in your coffee or to pack nicely as holiday gifts.
Servings 24 cookies
Bring the butter to room temperature until softened.
In the bowl of your stand mixer add the sugars and butter and cream together until incorporated using the paddle attachment. Start on low speed and gradually move up to medium.
Add the vanilla extract then sprinkle in the flour and chocolate chunks. Continue mixing until everything is incorporated.
Transfer the dough to a sheet of parchment paper and using your hands shape it into a long log. Roll it in the parchment paper to the size of a medium rolling pin. Twist the ends and refrigerate until set (about 20 minutes or so).
Once set use a serrated knife and slice the dough into 1/3 inch slices. It should yield approximately 24 cookies.
Place the cookies on a parchment lined cookie sheet without touching one another. (Use two cookie sheets or work in batches if necessary.)
Meanwhile preheat your oven to 350”F. Bake your shortbread cookies for 15 to 17 minutes until lightly golden around the edges or done to your liking.
Transfer the cookies to a cooling rack and sprinkle with a pinch of Fleur de Sel (sea salt flakes) if available. Allow to cool off completely before serving.
Calories: 168kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 94mg | Potassium: 45mg | Fiber: 1g | Sugar: 7g | Calcium: 5mg | Iron: 1mg