Vegan Butter Cookies

Classic, melt-in-your-mouth vegan butter cookies—crisp edges, tender centers, and perfect with tea or coffee.

📝 Ingredients

• ½ cup vegan butter (softened, unsalted)

• ½ cup powdered sugar

• 1 tsp vanilla extract

• 1¼ cups all-purpose flour

• ¼ tsp salt

Optional add-ins: lemon zest, almond extract, or dairy-free chocolate dip

👩‍🍳 Instructions

1. Cream: Beat vegan butter and powdered sugar until light and fluffy. Mix in vanilla.

2. Combine: Add flour and salt; mix just until a soft dough forms.

3. Shape:

   • Piped: Transfer dough to a piping bag with a star tip and pipe onto a lined tray.

   • Rolled: Roll into small balls and gently flatten with a fork.

4. Chill: Refrigerate cookies 20–30 minutes (helps keep shape).

5. Bake: Bake at 180°C (350°F) for 12–15 minutes, until edges are lightly golden.

6. Cool: Let cool on the tray 5 minutes, then transfer to a rack.

🌱 Tips & Variations

• Extra crisp: Bake 1–2 minutes longer.

• Shortbread style: Replace 2 tbsp flour with cornstarch.

• Chocolate-dipped: Dip cooled cookies halfway in melted vegan chocolate.

• Gluten-free: Use a 1:1 GF flour blend.