Why does this shortbread recipe use both vegan butter and vegetable shortening?

Combining vegan butter and vegetable shortening helps achieve a uniquely tender crumb and rich texture in these shortbread cookies.

How do I ensure my maple glaze is the right consistency for dipping?

Start with 2 tablespoons of powdered sugar, whisking until dissolved and slightly thickened. Add 1-2 more tablespoons gradually until it reaches your desired dipping consistency.

What are the best ways to press down the shortbread dough before baking?

You can use a cookie press for decorative shapes, a fork for a classic pattern, or simply your fingers to flatten the dough scoops on the baking sheet.

How long should the shortbread cookies cool before glazing?

Let the cookies cool on the baking tray for 3-5 minutes, then transfer them to a cooling rack to cool completely before dipping them in the maple glaze.

How should I store these maple cinnamon shortbread cookies?

Store the glazed cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness and tender texture.

11 years ago

7 Ingredient Maple Cinnamon Shortbread Cookies
[Vegan]

LR By: Laura Ryan

Author Bio

Laura is a vegan food blogger and restaurant manager. She spends her free time crafting,... Read More

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A plate of golden-brown vegan maple cinnamon shortbread cookies, some dipped in a creamy white maple glaze, arranged on wax paper.

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Discover more recipes with these ingredients

Maple Cinnamon Shortbread Cookies [Vegan]

Cinnamon and maple is the classic flavor combination found in pancakes around the world. Turn that into a cookie and you’ve got gold. Shortbread cookies always bored me as a child, but they might just be my favorite now. The cookie is so versatile – the plain shortbread having... Read More

Ingredients You Need for 7 Ingredient Maple Cinnamon Shortbread Cookies [Vegan]

Cinnamon Shortbread Cookies:

1/2 cup vegan butter
1/2 cup vegetable shortening
1 cup sugar
2 1/4 cup flour
1 teaspoon cinnamon

Maple Glaze:

1/2 cup maple syrup
2-4 tablespoons powdered sugar

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How to Prepare 7 Ingredient Maple Cinnamon Shortbread Cookies [Vegan]

Preheat the oven to 350F.
Use an electric mixer to cream together the margarine and shortening.
Add the sugar and beat until smooth.
Add the cinnamon and 1/2 cup of the flour. Mix. Add the rest of the flour in 1/2 cup increments until it’s all incorporated.
Use a tablespoon to portion the dough, placing the scoops of dough on greased baking sheets. Press the dough down with a cookie press, fork or your fingers.
Bake for 10 minutes on the center rack of the oven. Let the cookies cool on the tray for 3-5 minutes and then transfer them to a cooling rack.
For the Maple Glaze. Add the maple syrup to a small bowl. Add two tablespoons of the powdered sugar. Use a whisk to beat the syrup. The sugar should completely dissolve, leaving the mixture a little thicker and a little creamier looking. Add 1 to 2 more tablespoons based on thickness and taste.
When the cookies are completely cooled, dip them in the glaze. Place the dipped cookie on wax paper and allow it to soak up the glaze.