Vegan Shortbread Cookies & Prosecco

Vegan and gluten-free shortbread cookies made with just three ingredients. Enjoy these dairy-free “buttery” cookies with a glass of Prosecco!

This past week on Instagram stories I asked everyone to name one positive thing that happened this year.

The response was overwhelming. 

I received notes of weddings, engagements, births, graduations, personal triumphs, friendship, and family.

Guys, I was brought to tears reading all of the beautiful, positive things that happened to and for our community this year. 

During 2020.

I was smiling through the tears, though, feeling so much joy for and through each and every one of you and your wins. 

It seems that despite all of the hardships of living through a global pandemic, we have lots of reasons to celebrate. 

And I know just how to do it. 

Pop some bubbly and let’s make some seriously easy 3-ingredient shortbread cookies. 

These Vegan Shortbread Cookies & Prosecco are the celebratory cookie and wine pairing you need to finish up 2020 with a bang. 

Remember Lorna Doones and/or Walkers? 

Periodically, my parents had a box of shortbread cookies stashed in our cabinet that we pulled out to enjoy with tea and coffee. 

I remember relishing the rich taste of the cookie in small, childlike nibbles. 

The best shortbread cookies are flakey, buttery, and mildly sweet!

And now, they can be vegan, too. 

Here’s what you need:

• vegan butter
• cane sugar or granulated sugar
• gluten-free flour

That’s it! 

I love this recipe because it doesn’t require a hand mixer to make it, which means I don’t have to unpack the monstrosity of a mixer I have stored in my overflow closet upstairs. 

It’s easy to lightly cream the sugar and vegan butter with a hand whisker, then add the gluten-free flour and use your hands to form a soft, pliable dough.

I recommend using cane sugar instead of coconut sugar in this recipe to achieve the best consistency and texture. 

It might seem too dry at first, but with some kneading it will form a moist, pliable dough. 

If the dough is too dry for whatever reason, work in another Tablespoon of vegan butter.

Finally, transfer the dough bowl to the refrigerator and chill for ~30 minutes.

Don’t skip this step, as it allows the dough the harden for the best cookie shaping!

While the dough is chilling, you can preheat the oven on 350°F and prepare a baking tray with parchment paper. 

Remove the dough from the fridge and, using a cookie scoop and your hands, form 16-18 balls with the dough and place them on the parchment lined tray.

Flatten the balls slightly with your hands to form flat, round discs.

Additionally, you can pierce the cookies several times with a fork to form a dotted pattern in the center. 

Bake the cookies for 20-25 minutes, or until they’re a pale, golden brown underneath and around the edges.

Careful not to over-bake them!

Now that the cookies are done, let’s enjoy them with a glass of 90+ Cellars Lot 50 Prosecco!

Put some out for Santa with a glass of Prosecco instead of milk– I’m sure he’d approve!

Cheers! 

If you make these Vegan Shortbread Cookies & Prosecco, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Come say hi on Instagram and use #floraandvino!

Check out my Pinterest page to pin more recipe like this one to make later!

For more easy clean cookies, try my Almond Butter Avocado Chocolate Chip Cookies, Dark Chocolate Chunk Muesli Snack Cookies, and 4-Ingredient Maple Sesame Tahini Cookies.

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XO Lauren

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This post is brought to you by 90+ Cellars, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!