The Best Vegan Shortbread Cookies Ever
Nothing screams Christmas to me quite like baking shortbread cookies and singing along with Dean Martin to Christmas songs.
Traditional Christmas cookies usually come in the form of gingerbread or sugar cookies, but in my house, it's all about the shortbread. This is probably because of how I grew up.
I spent 99.9% of my childhood baking in the kitchen with my grandma, and they were the happiest times of my life (it had nothing to do with eating raw cookie dough when my grandma left the room, I swear). We would bake a lot of chocolate chip cookies (because kid), oatmeal cookies (because fiber), and of course, my pride and joy, shortbread cookies (because yum). My grandma used to put the chunks of mixed glace fruit right in the center, although it's something I have since omitted from her recipe because .. well .. I don't like them. Shortbread cookies don't need your help, fruit.
As a kid, I only got shortbread cookies at Christmas, and they went fast. But as an adult, I get the special privilege of making shortbread cookies whenever the heck I please. When I went vegan, veganizing my grandma's shortbread cookie recipe was easy, but I wasn't sure how they'd turn out.
In case you're wondering, I think the vegan version tastes way better than the non-vegan version (sorry, grandma, but you taught me well).
They're rich, they're buttery, they're crumbly and soft, they keep well, and they're just the best dang thing since sliced bread. They do require a little more work than other cookies in terms of chilling and rolling, but I promise you, it'll be worth it when everyone is asking you for the recipe.
You Will Need: