These Vegan Shortbread Cookies are melt-in-your-mouth good and super easy to prepare. But my favorite part of this recipe is the earl grey tea used in the recipe. I believe you will love it too!
A while back, I posted a cardamom shortbread cookie recipe known as "
I shared some of the shortbread cookies with her and thought that was that. Little did I know that Viktoria fell in love with the cookies.
Once she was back home in Oregon, she couldn't stop thinking about them. It sounds like love to me!
I offered to ship some shortbread cookies to her. Plot twist, I was told she was now a vegan. I took on the challenge to create similar vegan shortbread cookies just for her. It took several tries, but I finally got it right.
My Take on Vegan Shortbread
"Vegan" shortbread cookies kind of sounds like an oxymoron, don't you think? Everyone knows that the thing that makes shortbread cookies amazing is the butter!
After doing some snooping online, I found a few recipes that used coconut oil in place of butter. After I had that figured out, the rest of the ingredients fell into place.
How to Make This Recipe
1. If coconut oil has liquified, place it in the fridge for approximately 30 minutes until solidified.
2. Crush tea leaves, if they are too coarse.
3. Pour two teaspoons of hot water over the tea, set aside to seep.
4. Break up the solidified coconut oil with a spoon. Add to a bowl, along with the sugar. Using an electric mixer, mix until completely blended.
5. Add tea leaves and vanilla, and mix to combine.
6. Stir salt into the flour, and add to the mixing bowl in increments. Continue to mix until the dough comes together.
7. Place the dough on a strip of saran-wrap and form into a log. Roll the wrapped log and refrigerate for 30 minutes.
Preheat oven to 350 degrees F.
8. Slice solid log in half, then each log into ¼" slices.
9. Place twelve slices on a silicone mat covered cookie sheet.
10. Bake for 15 minutes, or until golden brown along the edges. Cool on a wire rack. Repeat with the remaining dough.
Possible Shortbread Add-Ins
Viktoria takes after me, she loves the taste of cardamom, so that was a no-brainer. However, I also made some with earl grey tea, which
Hey, if you really wanna go crazy, add a little of both!
I've found more flavor is released into the cookies if you soak the tea leaves first. Try different flavored teas to change things up. Other possible flavors include cinnamon, lemon or orange zest, chocolate, and coconut.
Related Recipes
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Vegan Shortbread Cookies
Ingredients
- 1½ teaspoon tea leaves
- ¾ cup coconut oil
- ½ cup sugar
- ½ teaspoon vanilla
- ½ teaspoon salt
- 1¾ cups flour
Instructions
- If coconut oil has liquified, place it in the fridge for approximately 30 minutes until solidified.
- Crush tea leaves, if they are too coarse.
- Pour two teaspoons of hot water over the tea, set aside to seep.
- Break up the solidified coconut oil with a spoon. Add to a bowl, along with the sugar. Using an electric mixer, mix until completely blended.
- Add tea leaves and vanilla, and mix to combine.
- Stir salt into the flour, and add to the mixing bowl in increments. Continue to mix until the dough comes together.
- Place the dough on a strip of saran-wrap and form into a log. Roll the wrapped log and refrigerate for 30 minutes.
Preheat oven to 350 degrees F.
- Slice solid log in half, then each log into ¼" slices.
- Place twelve slices on a silicone mat covered cookie sheet.
- Bake for 15 minutes, or until golden brown along the edges. Cool on a wire rack. Repeat with the remaining dough.
Kelly Methey says
Thanks for a different take on shortbread cookies. I would never have thought to try tea in shortbread. Now I will be experimenting! I love your cardamom shortbread cookies, they are great so will be trying these soon.
Hilda Sterner says
Thanks, dear friend, they're just as delicious as the cardamom shortbread cookies.
jordan says
Hi! Do you use granulated sugar or powdered?
Hilda Sterner says
Hi Jordan,
I've tried both and I prefer them with granulated sugar. Thanks for stopping by!