A very nice vegan cookie that you would not know is not made with real butter. I didn't know if this would work with the changes I made, but they turned out very good. They didn't fall apart or crumble; they held their shape very nicely.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
60
Yield:
60 small cookies
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Beat margarine and sugar together in a bowl using an electric mixer until creamy. Add flour, cornstarch, and salt; mix by hand until dough comes together in a ball.

  • Place dough on a flat work surface and roll out to a 1/2-inch thickness. Cut into desired shapes using cookie cutters. Place cookies on a baking sheet.

  • Bake in the preheated oven until lightly browned, 15 to 20 minutes.

Cook's Notes:

You can use a stand mixer to form the dough into a ball.

Feel free to add sprinkles after cutting the dough into shapes.

Nutrition Facts

93 calories; protein 0.7g 1% DV; carbohydrates 8.9g 3% DV; fat 6.2g 10% DV; cholesterol 0mg; sodium 62.2mg 3% DV. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/18/2018
These awesome cookies couldn’t be any easier! I formed the dough into a log shape and refrigerated it while the oven preheated. I then just cut rounds instead of rolling it out and using cookie cutters. They didn’t change shape or spread out at all. They have a true shortbread texture- with a bit of crispness to them. They are perfect for dunking in your tea because they don’t fall apart. Thank you, Manella, for another great recipe. Read More
(4)

Most helpful critical review

Rating: 2 stars
12/22/2019
They taste good (i had to add a little vanilla) but they just fall apart. Read More
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
05/18/2018
These awesome cookies couldn’t be any easier! I formed the dough into a log shape and refrigerated it while the oven preheated. I then just cut rounds instead of rolling it out and using cookie cutters. They didn’t change shape or spread out at all. They have a true shortbread texture- with a bit of crispness to them. They are perfect for dunking in your tea because they don’t fall apart. Thank you, Manella, for another great recipe. Read More
(4)
Rating: 5 stars
07/27/2019
People love the texture and the not too sugary taste Read More
(1)
Rating: 2 stars
12/21/2019
They taste good (i had to add a little vanilla) but they just fall apart. Read More
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Rating: 2 stars
12/14/2018
I made these exactly as directed including the margarine brand. As another reviewer suggested I rolled the dough into 2 logs chilled it and cut into rounds with sugar crystals on top for added flavor. They look nice and have a good texture but they taste awful. I WANTED to like them because I was taking them to a party but now I really can't. I wonder if it's the flour blend or the vegan margarine? Perhaps more sugar or some vanilla would help....? Read More
Rating: 4 stars
12/11/2018
Fantastic! Read More
Rating: 3 stars
05/09/2018
Thanks for an easy to make cookie that will offer something for those restricted from most choices at the reception's dessert buffet. I made these per the recipe but rolled them for a 'slice and bake' version. I sprinkled some sugar sprinkles on the top for some visual interest and appreciated that they did not flatten during baking. They have the initial texture of a standard shortbread cookie but dissolve a bit too easily on the tongue (probably because of the Gluten-Free blend). Pairing them with coffee or tea is a great idea! I will likely make these again but will add some lemon zest to the batter I think. Read More
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Rating: 5 stars
07/14/2019
I am the submitter of this recipe. I have found that Natrel makes a lactose free butter that works very well in this recipe. Read More
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