Easy vegan swirl shortbread cookies
A great cookie to bake with your kids. The 6 ingredient cookie batter is piped on a baking tray and baked golden brown in just a few minutes! You can pipe them in different shapes and sizes. So fun!
Equipment
- piping bag with wide star tip
Ingredients
- 125 gr vegan butter
- 50 gr icing sugar (or use xylitol if you are watching your calorie intake)
- 2 tbsp plant based milk (of choice. I used oat milk)
- 200 gr cake flour (or sub pastry flour or use 160gr all purpose flour + 40 gr cornstarch)
- 1 tsp vanilla extract
- a pinch salt
Instructions
- Preheat the oven to 180C/360F and line a baking tray with parchment paper.
- In a food processor, a standmixer with the dough hook attached or a hand held mixer, mix butter, sugar and milk for 1-2 minutes until creamy.
- Add the flour (and corn starch if you don't have cake flour but use all purpose flour instead), vanilla extract and salt to the mixture and mix for another minute until everything is well combined.
- Transfer the batter to a piping bag with a wide star tip and pipe cookies on the parchment lined baking sheet. You can be creative and make hearts, stars or just round cookies.
- Bake the piped cookies for 10-12 minutes in the preheated oven or until they are golden brown.
- Let the cookies cool off, so they can firm up and be crispy. After that you can eat them, dip them in melted chocolate or make cookie sandwiches with them. Enjoy!
Notes
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.