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Simple Maqui Berry Vegan Shortbread Cookies
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Maqui Berry Vegan Shortbread Cookies

5 from 4 votes
These Vegan cookies are soft and buttery; they're made in a food processor (all ingredients in!) and the addition of Maqui Berry adds a pop of color and packs them with Vitamin A and fiber
Prep Time25 minutes
Cook Time13 minutes
Total Time1 hour 53 minutes
Servings: 30
Author: Maria

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 pressed
    1 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 hour
    2 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.

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.
 
 

Nutrition

Serving: 1g | Calories: 101kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Sodium: 39mg | Sugar: 4g
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