Gluten Free Vegan Shortbread Cookie

Instructions

1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

2. In a mixing bowl, cream together the softened vegan butter and powdered sugar until smooth and fluffy.

3. Add in the vanilla extract and a pinch of salt, mixing well to combine.

4. Gradually incorporate the gluten-free all-purpose flour into the wet ingredients, mixing until a soft dough forms.

5. Place the dough on a clean surface dusted with gluten-free flour to prevent sticking. Roll it out into a 1/4-inch thick sheet.

6. Using cookie cutters or a knife, cut out your desired shapes from the dough and carefully transfer them onto the prepared baking sheet.

7. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

8. Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

9. Optional: To add an extra touch, you can drizzle melted dairy-free chocolate over the cooled cookies or dust them with a sprinkle of powdered sugar.

10. Store your Gluten-Free Vegan Shortbread Cookies in an airtight container at room temperature for up to one week, or freeze them for longer storage.