These crisp, buttery-in-spirit shortbread cookies are all about simplicity: just a few pantry staples creamed together until pale and fluffy, then chilled and rolled into whatever shape you like. Powdered sugar keeps the texture fine and tender, while a splash of vanilla extract rounds out that classic bakery-case flavor. Roll them thin and cut into rounds, or slice into clean rectangles for that old-fashioned tea-cookie look, then finish with a sprinkle of coarse sugar for a little crunch on top. The low, slow bake means you're pulling them out just as the edges turn barely golden, so the centers stay soft before firming up on the cooling rack. They're sturdy enough to pack for gifting or stack in a cookie tin, and they're a solid, straightforward pick for a vegan baking rotation.
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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.
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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