Low Sodium Vegan Shortbread Cookies

Total time1 hr 3 min

Prep time15 min

Cook time18 min

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Ingredients

24 servings

1 cup (2 sticks) vegan butter, softened
Violife 100% Vegan Unsalted Plant Butter
Country Crock Plant Butter Unsalted 4ct Sticks - 16 Oz.
Melt Organic Allergen Free Cold Pressed Unsalted Plant Butter Sticks 2 ct President's Choice Plant Based Unsalted Butter Alternative, Vegan Becel Plant Butter Unsalted
See all
½ cup powdered sugar, sifted
1 tsp vanilla extract
2 cups all-purpose flour
¼ cup cornstarch
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Beat the softened vegan 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 3 minutes. Add the vanilla extract and beat for 30 seconds more.
2
Whisk together the flour, cornstarch, and salt in a bowl, then add to the butter mixture. Mix on low speed until the dough just comes together and no dry streaks remain — do not overmix.

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