Simple Maqui Berry Vegan Shortbread Cookies
These simple Maqui Berry Vegan Shortbread cookies are soft and buttery; they’re made in a food processor (all ingredients in!), and the addition of Maqui Berry gives them an amazing pop of color.
What is Maqui Berry?
Also called the “Patagonia Super Fruit”, Maqui Berry is a small, dark-purple fruit that grows in South America; it’s considered a superfruit due to its high antioxidant content and potential health benefits.
Ingredients you’ll need to make these Maki Berry vegan Shortbread Cookies
- Vegan butter. Gives tenderness and moisture
- Gluten-free flour. Builds Structure
- Cornstarch. Softens cookies
- Powdered sugar. Gives sweetness
- Salt. Enhances flavors
- Vanilla extract. Contributes to the aroma and complements the flavor
- Freeze-dried Maqui Berry: Gives color and flavor
Take a look at the recipe card at the bottom of this post for the full recipe.
Instruction with step-by-step photos
Line 3 baking sheets with parchment paper. Place butter, flour, corn starch, sugar, salt, and vanilla in a food processor; mix until the mixture looks like wet sand (around 10-15 second pulses), and try not to overwork it. It should clump together when pressed.
Remove from the food processor, split in half, and add Freeze-dried Maqui Berry to one half, folding and mixing until it turns a homogeneous color. Wrap each color separately in plastic and refrigerate for 1 hour.
Dust your roller pin and roll both doughs separately over a parchment paper, stack them together, cut into squares, and press them together to form one ball (try not to over-mix the dough so the colors don’t mix entirely)
Roll the dough to 1/4” thickness, cut cookies with a 2 1/4 in circular cookie cutter, place them on your prepared sheets, and freeze for 15 minutes. In the meantime, preheat your oven to 320 F.
Bake your cookies for 11-13 min, or until the edges turn golden. Let them cool for 2 minutes in the cookie sheets and transfer to a wire rack to cool completely
Storing your Maki Berry Vegan Cookies
Your baked cookies will last stored at room temperature in an air-tight container for about 1-2 weeks. Also, you can keep them frozen for up to 6 months if stored properly.
Expert Tips
- Use room temperature vegan butter so it creams smoothly with the sugar. If it’s too cold, the dough won’t come together well.
- Don’t overmix the dough once the flour is added. Mix just until it forms a soft dough to keep the cookies tender, not tough.
- If the dough feels too soft, chill it for 15–20 minutes. This makes it easier to handle and helps the cookies keep their shape.
- Sift the maqui berry powder before adding it. This helps avoid small lumps and gives an even color throughout the dough.
- Roll the dough evenly so the cookies bake at the same rate. Uneven thickness can lead to overbaked edges and soft centers.
- Keep an eye on bake time. Shortbread should stay pale with lightly golden edges, not browned all over.
- Let the cookies cool completely on the tray before moving them. They firm up as they cool and won’t break as easily.
Frequently Asked Questions
What does maqui berry taste like?
Maqui berry has a mild, slightly tart berry flavor. It’s not overpowering, so it adds a subtle fruit taste and natural color.
Can I use regular butter instead of vegan butter?
Yes, regular butter works if you’re not keeping the recipe vegan. The texture will be very similar.
Why is my dough too crumbly?
This usually means it needs a bit more moisture. You can add a small splash of plant-based milk until it comes together.
Do I need to chill the dough?
Not always, but it helps if your dough feels too soft or sticky. Chilling makes it easier to roll and cut.
How do I store these cookies?
Store them in an airtight container at room temperature for up to 5 days. Keep them in a cool place to maintain texture.
Can I freeze the dough or baked cookies?
Yes. You can freeze the dough for up to 2 months and bake when needed. Baked cookies can also be frozen and thawed at room temperature.
Take a look at the links below for more recipes, or follow this link if you’re looking for more easy recipes for vegan desserts.
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Maqui Berry Vegan Shortbread Cookies
Equipment
- 1 Rolling Pin
- 1 Cookie sheet
Ingredients
- 1 Cup vegan butter room temperature
- 1 2/3 Cup Gluten Free flour measured using the spoon-and-level method
- 1/3 Cup Cornstarch
- 1 Cup powdered sugar measured using the spoon-and-level method
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 teaspoons Freeze-dried Maqui Berry powder
Instructions
- Line 3 baking sheets with parchment paper and set aside
- Place butter, flour, corn starch, sugar, salt and vanilla in a food processor; mix until mixture looks like wet sand (around 10-15 second pulses), and try not to overwork it. It should clump together when pressed1 Cup (112 g) vegan butter, 1 2/3 Cup (226.7 g) Gluten Free flour, 1/3 Cup (42.7 g) Cornstarch, 1 Cup (120 g) powdered sugar, 1/2 teaspoon (0.5 teaspoon) salt, 1 teaspoon pure vanilla extract
- Remove from food processor, split in half and add Freeze-dried Maqui Berry to one half, folding and mixing until it appears with an homogeneous color. Wrap each color separately in plastic and refrigerate for 1 hour2 teaspoons Freeze-dried Maqui Berry powder
- Dust your roller pin and roll both doughs separately over a parchment paper, stack them together, cut in squares and press them together to form one ball (try not over mixing the dough so the colors don’t mix entirely); roll dough to 1/4” thickness, cut cookies with a 2 1/4 in circular cookie cutter, place them on your prepared sheets and freeze for 15 minutes. In the meantime, pre-heat your oven to 320 f
- Bake your cookies for 11-13 min, or until the edges turn golden. Let them cool for 2 minutes in the cookie sheets and transfer to a wire rack to cool completely
Notes
Expert Tips
- Use room temperature vegan butter so it creams smoothly with the sugar. If it’s too cold, the dough won’t come together well.
- Don’t overmix the dough once the flour is added. Mix just until it forms a soft dough to keep the cookies tender, not tough.
- If the dough feels too soft, chill it for 15–20 minutes. This makes it easier to handle and helps the cookies keep their shape.
- Sift the maqui berry powder before adding it. This helps avoid small lumps and gives an even color throughout the dough.
- Roll the dough evenly so the cookies bake at the same rate. Uneven thickness can lead to overbaked edges and soft centers.
- Keep an eye on bake time. Shortbread should stay pale with lightly golden edges, not browned all over.
- Let the cookies cool completely on the tray before moving them. They firm up as they cool and won’t break as easily.
