Vegan Butter Cookies ~
4 ingredients are all you need for these easy slice-and-bake cookies!
Perfect for everything from afternoon tea to your Christmas cookie exchange!
Easy Vegan Butter Cookie Recipe
I like this recipe because the cookies are simple and easy to make. The flavor is lightly buttery with just a hint of vanilla and the texture is lightly crisp. These cookies have a sort of old-fashioned vibe to them that I enjoy; it’s reminiscent of that round blue cookie tin at grandma’s house. You know the one – where the cookies were separated by crinkly white paper and when it was empty, the tin became a sewing box. (This is a universal memory, right?) My favorites were the plain butter cookies and these easy vegan butter cookies capture that melt-in-your-mouth goodness.
How to Serve Butter Cookies
As you can see, I went with a classic round shape but if you want to get fancy, you can just as easily use a cookie press for fun shapes or use a cookie stamp to imprint a pattern prior to baking. Rolling the uncooked dough in sugar adds extra holiday flair as does dipping the baked cookies in melted chocolate and adding sprinkles. Another tasty way to serve butter cookies is to top them with Vanilla Buttercream Frosting; just make sure the cookies are completely cooled first. The versatility in how these cookies can be presented truly makes them a year-round treat!
Ingredients for Vegan Butter Cookies
You will need the following:
- 1 cup vegan butter, softened
- 1 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- 2 1/3 cups all-purpose flour
- 1/8 teaspoon salt
How to Make Vegan Butter Cookies
STEP ONE: In a large bowl, with a hand mixer on medium speed, mix the butter and powdered sugar until it reaches a creamy consistency.
STEP TWO: Add the vanilla extract, all-purpose flour, and salt. Continue mixing until combined; the mixture will be crumbly.
STEP THREE: Using your hands, shape the dough into a ball then roll it out into a log shape, approximately 2 inches in diameter and 12 inches in length. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, up to overnight.
STEP FOUR: Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
STEP FIVE: Remove from refrigerator and set dough onto a flat work surface. Slice the dough into 1/8-inch rounds. Arrange onto the prepared baking sheets, spacing the cookies at least 1 inch apart.
STEP SIX: Bake for 8 minutes, until the edges are lightly golden. Remove from the oven and let the cookies rest for 1 minute on the baking sheet, then transfer to a wire rack to cool completely and serve.
To Make-Ahead: Uncooked dough can be wrapped tightly in plastic wrap and stored in the freezer, then thawed prior to slicing and baking later.
Storage
- On the Counter – To store at room temperature, allow the cookies to cool completely then place them in an airtight container. Keep the container in a cool, dry place away from sunlight and moisture. These cookies keep well for about 5 days.
- In the Freezer – After the cookies have cooled completely on the cooling rack, set them back on the baking sheet in a single layer then freeze on the pan for 1-2 hours, until firm. (This step is important because it keeps the cookies from sticking together.) Transfer the frozen cookies to an airtight bag and store them in the freezer for up to 3 months.
More Vegan Cookie Recipes You’ll Love!
- Eggnog Cookies
- Italian Wedding Cookies
- Cranberry Orange Shortbread Cookies
- Dark Chocolate Crinkle Cookies
- Vegan Ginger Cookies
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Vegan Butter Cookies
Ingredients
- 1 cup vegan butter softened
- 1 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- 2 1/3 cups all-purpose flour
- 1/8 teaspoon salt
Instructions
- In a large bowl, with a hand mixer on medium speed, mix the butter and powdered sugar until it reaches a creamy consistency.
- Add the vanilla extract, all-purpose flour, and salt. Continue mixing until combined; the mixture will be crumbly.
- Using your hands, shape the dough into a ball then roll it out into a log shape, approximately 2 inches in diameter and 12 inches in length. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, up to overnight.
- Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
- Remove from refrigerator and set dough onto a flat work surface. Slice the dough into 1/8-inch rounds. Arrange onto the prepared baking sheets, spacing the cookies at least 1 inch apart.
- Bake for 8 minutes, until the edges are lightly golden. Remove from the oven and let the cookies rest for 1 minute on the baking sheet, then transfer to a wire rack to cool completely and serve.
To Make-Ahead:
- Uncooked dough can be wrapped tightly in plastic wrap and stored in the freezer, then thawed prior to slicing and baking later.
Greta
These are exactly what I’ve been looking for. Had to taste test 3 while still warm. So. Good. Sprinkled some turbinado on tops before baking.
Thank you for your recipe.
thiswifecooks
Thanks, Greta! 😊