These cinnamon shortbread cookies are an instant classic with their rich and comforting flavor. They are the perfect little treat to enjoy with a hot cup of afternoon tea or coffee, and I especially love them because they are so quick and easy to make! Fifteen minutes and seven simple ingredients is all you need, and before you know it, you’re looking at a plate full of these deliciously unique shortbread beauties. Trust me when I say they’re worth every minute – (and calorie!)
Here’s how to make them:
1. First, preheat your oven to 350 degrees.
2. In a medium sized bowl, mix together the flour, salt, baking soda, cloves, cinnamon and 1/2 c. of the sugar.
3. Next, add the oil and mix again. This is a slightly drier than normal dough, so you may need to use your hands to incorporate every bit of flour.
4. Roll the dough into 24 small equal-sized balls and place on either a parchment-lined or non-stick baking sheet.
5. Take the same bowl you just used and add the remaining two tablespoons of sugar to it. Then, roll each ball of dough in the sugar until they are completely coated.
6. Return each ball to the baking sheet.
7. Bake in your preheated oven for 8-10 minutes or until the cookies are cracked on the surface and can be easily removed from the sheet without falling apart. It’s better to slightly undercook than overcook.
And that’s it! Who knew vegan shortbread cookies could be so darn easy?
I hope you love them.
Vegan Cinnamon Shortbread Cookies (Gluten free, too!)
Ingredients
- 1 1/2 cup + 2 Tb. Bob's Red Mill Gluten-Free All Purpose Flour
- 1/2 tsp. Salt
- 1/2 tsp. Baking Soda
- 1/2 tsp. Ground Cloves
- 2 tsp. Ground Cinnamon
- 1/2 cup + 2 Tb. Sugar divided
- 1/2 cup Neutral flavored Oil such as Canola
- Parchment Sheets
Instructions
- First, preheat your oven to 350 degrees.
- In a medium sized bowl, mix together the flour, salt, baking soda, cloves, cinnamon and 1/2 c. of the sugar.
- Next, add the oil and mix again. This is a slightly drier than normal dough, so you may need to use your hands to incorporate every bit of flour.
- Roll the dough into 24 small equal-sized balls and place on either a parchment-lined or non-stick baking sheet.
- Take the same bowl you just used and add the remaining two tablespoons of sugar to it. Then, roll each ball of dough in the sugar until they are completely coated.
- Return each ball to the baking sheet.
- Bake in your preheated oven for 8-10 minutes or until the cookies are cracked on the surface and can be easily removed from the sheet without falling apart. It's better to slightly undercook than overcook.
Notes
- Be sure to make the dough balls all the same size so they cook evenly.
- When baking, be sure to not overcook these cookies - again, it's better to have them a little undercooked than overcooked.
- Make sure you buy an organic oil to avoid GMOs.
- These cookies pair well with your favorite coffee or tea!
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