How do I ensure my shortbread doesn't brown while baking?

Bake at 325 degreesF for only about 10 minutes, or until the edges are just set and pale, not golden brown. Shortbread should retain its light color.

Can I substitute the maple syrup in this recipe?

The maple syrup adds a distinct flavor and a touch of moisture. While you could try another liquid sweetener, it might alter the taste and texture slightly.

What's the best way to store leftover Maple Cinnamon Shortbread?

Once completely cooled, store your shortbread in an airtight container at room temperature for up to a week to maintain its crisp texture.

Why do I need to chill the dough before rolling?

Chilling the dough for at least 30 minutes helps firm up the vegan butter, making the dough easier to handle, roll out evenly, and prevents the cookies from spreading too much during baking.

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Maple Cinnamon Shortbread
[Vegan]

Name: Maple Cinnamon Shortbread [Vegan]
Cook time: 30 min
Yield: 24 servings
Cuisine: NO info

MW By: Maryke Wylde

Author Bio

Lighter versions of comforting dinners and crowd-pleasing desserts. Maryke Wylde is the founder, blogger, photographer, and... Read More

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A plate of delicate, pale vegan maple cinnamon shortbread cookies, lightly dusted with cinnamon sugar, arranged artfully.

Discover more recipes with these ingredients

Maple Cinnamon Shortbread [Vegan]

250

Dairy Free

These little maple cinnamon shortbread cookies are very simple to make and very hard to get wrong. These keep well and make lovely Christmas gifts. They smell so good while baking. You could make these gluten free with a simple substitute of the flour. They will be just as tasty.... Read More

Ingredients You Need for Maple Cinnamon Shortbread [Vegan]

1/2 cup vegan spread / butter
2/3 cup caster sugar
1 tablespoon maple syrup
1 teaspoon cinnamon
1 cup plain flour
1/4 cup rice flour

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How to Prepare Maple Cinnamon Shortbread [Vegan]

Put butter, sugar and maple into a bowl and mix with an electric mixer until pale and creamy. Add the rest of the ingredients and mix with a wooden spoon to form a dough.
Knead the dough for about 30 seconds and then wrap in cling wrap and put in the fridge for about 30 minutes (it’s ok if you leave it longer).
Preheat the oven to 325°F and line a large baking tray with baking paper.
Unwrap your dough and place it between 2 sheets of baking paper. Roll out to about 1/3-inch in thickness.
Use your desired cookie cutter shape and once cut, lift carefully using a knife, and place onto the baking tray.
Bake for about 10 minutes (until pale, not brown!). Cool for a further 10 minutes if you can wait (because it smells so good)!
Dust with a little cinnamon and sugar and enjoy.

Notes

These will keep for about a week in an airtight container but trust us, they won’t last that long. These would also make a lovely gift – wrap in a little cellophane or put them in a little tin / jar with a ribbon.