My shortbread Christmas cookies recipe is a delightfully simple vegan treat. Shortbread cookies are one of my favorite and they’re extremely easy to make. I custom made these for Christmas, but you can mix and match for any holiday!
This time of the year I go crazy for Christmas cookies! That’s why I customized this recipe as shortbread Christmas cookies, a perfectly simple vegan treat. There are no tricks to this recipe and post Christmas, all you have to do is take out the festive sprinkles for your go to shortbread cookie recipe. Add in different colored sprinkles for each holiday throughout the year!
I adapted my cookies from this recipe, making my recipe both Christmas and 100% vegan! I used my food processor to make these cookies and at first I wasn’t sure I’d like it, but it actually worked really well. The dough is a bit crumbly once it’s all mixed together, but that’s okay because you’re going to form it into a long log.
You can totally put this dough in the freezer if you want to work with it as quickly as possible, but I just put mine in the fridge and left it in there overnight. I didn’t plan on making the cookies right away and I find when you bake with vegan butter, chilling the dough longer is always better. Vegan butter warms up faster than dairy butter.
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Because these are vegan cookies, you want to slightly under cook them because they will harden up after being removed from the oven. This is true of baking vegan cookies in general. You want the edges of these cookies to start to get just slightly brown. Cool them and enjoy!
Shortbread Christmas Cookies (Vegan)
- Prep Time: 15 minutes
- Chill Time: At least 4 hours
- Cook Time: 15 minutes
- Active Total Time: 30 minutes
- Yields: 36-40 cookies
- 1 cup (2 sticks) nondairy butter (I use Earth Balance)
- 3/4 cup powdered sugar
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 2 1/3 cups all purpose flour
- 1/2 cup sprinkles (I mixed red and green for Christmas)
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- Add your nondairy butter, salt, powdered sugar, and vanilla extract to the food processor. Process until smooth.
- Add in the flour and pulse until mixture looks crumbly and chunky.
- Add in the sprinkles and pulse a few times until they are mixed through.
- On a work surface, form your dough into one long log. If you want you can do two, but I did one giant log.
- Wrap your log in plastic wrap and put into the freezer for at least one hour, or put in the fridge and leave in overnight, at least four hours.
- Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Take your log out of the fridge and cut into 1/4 inch to 1/3 inch thick slices. Arrange cookies on baking sheet.
- Bake 10-15 minutes, until the cookies just start to turn golden. Cool before eating.
- Store in an airtight container or freeze if you’re saving them for Christmas.
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