Vegan Shortbread
Rosemary Shortbread Cookies

Buttery and flaky vegan shortbread cookies with rosemary, dipped in chocolate, and sprinkled with Himalayan sea salt for the perfect seasonal twist on a classic cookie.

Prep Time
1 hr
Cook Time
1 hr
Total Time
1 hr
 
Course: Dessert
Cuisine: Vegan
Keyword: Vegan Shortbread
Servings: 12 cookies
Calories: 308 kcal
Author: Sarah McMinn
Ingredients
Shortbread
Extras
US Customary - Metric
Instructions
  1. Preheat the oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
  2. Combine the flour, salt and rosemary in a food processor and pulse a few times until well blended and the rosemary is evenly dispersed.
  3. In a stand up mixer combine butter and powdered sugar. Beat until light and fluffy, scraping down the sides as needed. Add vanilla and flour mixture and mix until it [i]just[/i] starts to come together.
  4. Turn dough onto a flour surface and bring together with hands. Roll out between two pieces of parchment paper to about 1/4". Place the dough in the refrigerator for 30 minutes, until firm.
  5. Using a cutter, cut out cookies and place them on the prepared baking sheets. Return to the refrigerator for 20 more minutes.
  6. Baking for 16-20 minutes until the edges begin to turn golden brown. Remove from oven and let cool for 3 minutes before transferring to a wire cooling rack to cool completely.
Nutrition Facts
Vegan Shortbread
Amount Per Serving
Calories 308 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Sodium 215mg9%
Potassium 126mg4%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 8g9%
Protein 3g6%
Vitamin A 10IU0%
Vitamin C 0.1mg0%
Calcium 16mg2%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.