The holidays can be a difficult time for new vegans due to all the holiday treats, parties, and temptations, but you don’t have to feel left out because I have a ton of holiday treat recipes just for you! One of my all-time favorite recipes is this recipe for my vegan shortbread cookies.
When I was a kid, my dad always ate these cookies, and I just didn’t get it. They were boring, crunchy, and I always wanted to know where the chocolate chips disappeared to! But, after having some handmade shortbread cookies in Paris when I was studying abroad, I realized how good these suckers can be! These are now my go-to favorite cookies. They’re crispy, buttery, and dipped in chocolate (not pictured) they’re an even better treat! These are the perfect thing to bring to all your holiday parties!
But if gingerbread cookies or Russian Tea (aka Mexican Wedding) cookies, or vegan egg nog are more you style then be sure to download my favorite Vegan Holiday Recipes for a delicious holiday season!
But these cookies aren’t your standard waxy, shortening-esque ones, these are buttery and dreamy! If you’re fancy, you can get one of those cutesy cookie cutters and make yours look like they’re fit for royals, or if you’re like me, you can form them into little circles and bake them like regular cookies! For an extra special treat, let them cool and dip them into melted chocolate!
For this post I was lucky enough to try out and test out Reynolds Disposable Bakeware with Parchment Paper, which made my cooking simpler without the need for both parchment paper and a baking sheet.
If you’re like me, you use every dish in your kitchen when cooking a large meal, and during the holidays, if you’re cooking a lot of large meals, then chances are your time spent doing dishes will reach alarming heights! Reynolds Disposable Bakeware with Parchment Paper can help you with the holiday cleanup and transport. They even have bakeware that comes with a lid for easy transport! So, don’t miss out, make your holiday simpler by getting your $1 dollar off coupon now!
- 1 cup of Earth Balance, vegan butter, softened
- 2-3 Tbl coconut oil
- 1 cup sugar
- 1 tsp pure vanilla extract
- 3 cups all-purpose, unbleached flour
- ¼ teaspoon salt
- In a large bowl, mix together the Earth Balance, coconut oil, and sugar until smooth.
- Add in the vanilla.
- Slowly add in your flour to your butter sugar mixture until well combined. Add in your salt.
- Roll the dough into a big ball, the best to your abilities. This dough is very crumbly so if you’re having a difficult time working with it, just add a few sprinklings of water 1 Tbl at a time to moisten your dough. Wrap your dough in plastic wrap and let it rest for 30 minutes.
- Preheat your oven to 375 degrees F.
- After 30 minutes, you can either roll out your dough so that it’s ½ inch thick and use a fancy cookie cutter, or you can just form little balls of dough about 1 Tbl each, and bake for about 25 minutes, until golden brown.
- Sprinkle with sugar and snob away!
Happy holidays and happy snobbing,
P.S. don’t forget to get your holiday vegan guide with recipes, scenario responses to annoying family members, and more!