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Shortbread Cookies are delicious cookies we often see around the holidays. This recipe makes a dozen vegan Christmas cookies that are both buttery and crumbly at the same time. A traditional shortbread cookie uses a recipe that is made with a 1:2:3 ratio of sugar, butter and flour. I was sad to discover that this 1:2:3 method just does not work well with some vegan butters. Holiday baking just isn’t complete without a batch of shortbread cookies though. I was determined to make a recipe that works well every time. Through trial and error, I found just the right blend of ingredients to make buttery, crumbly cookies that Santa is sure to love.
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This recipe makes one single batch of vegan shortbread cookies, approximately one dozen. I have not yet tried doubling this recipe yet, so if you do, please add a comment below and let me know how they turn out! In an effort to make perfect cookies, I had to veer away from the traditional recipe a little bit. This recipe for vegan shortbread cookies uses vegetable shortening with some added vanilla, to create melt-in-your-mouth shortbread cookies just like the ones I grew up with.
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Watch the Video
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![Vegan Shortbread Cookies with Cherries](https://homebakedvegan.com/wp-content/uploads/2020/12/DSC_0223-scaled-735x490.jpg)
Try this Vegan Shortbread Cookies recipe with candied cherries for cookies with a crumbly texture that melts in your mouth.
Ingredients
- 1/2 Cup Vegetable Shortening
- 1/2 tsp Vanilla
- 1/4 Cup Sugar
- 1/4 Cup Powdered Sugar
- 3/4 Cup Flour
- 12 Candied Cherries (Glace Cherries)
Instructions
- Preheat the oven to 350 F
- In a stand mixer, beat the vegetable shortening together with the vanilla, until smooth.
- Add the sugar and powdered sugar, and mix until combined.
- Add the flour, and mix on medium high speed until a smooth dough forms.
- Roll the dough into 12 equal sized balls, approximately 1" in diameter, and place them on a parchment lined baking sheet.
- Press a cherry into the top of each cookie, then bake for 13 - 15 minutes. Remove the cookies just before the bottoms turn golden brown.
- Let cool on the pan for 10 minutes before transferring to a cooling rack to cool completely.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 147Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 5mgSodium: 2mgCarbohydrates: 16gFiber: 0gSugar: 9gProtein: 1g