Low Sugar Dairy Free Shortbread Cookies

Total time1 hr 3 min

Prep time15 min

Cook time18 min

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Ingredients

24 servings

1 cup (2 sticks) dairy free butter, softened
Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Country Crock Dairy Free Plant Butter with Avocado Oil Miyoko's Creamery Organic Salted Oat Milk Butter I Can't Believe It's Not Butter It's Vegan Vegetable Oil Spread
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½ cup powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp fine salt
1–2 tbsp coarse sugar, for sprinkling (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Beat the softened dairy free butter and powdered sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 2–3 minutes. Scrape down the bowl, then mix in the vanilla extract until combined.
2
Add the flour and salt, then mix on low speed until the dough just comes together and no dry streaks remain — it will look slightly crumbly at first but should hold when pressed between your fingers. Do not overmix.

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