• Whisk all-purpose flour, icing sugar, and salt in a large mixing bowl.
• To this, add vegan butter cubes and vanilla extract.
• Working with your finger, mix the butter with the flour mixture and slowly work until everything comes together into a smooth dough.
• Initially, you might feel it's not coming together, but the dough will be formed as soon as the butter softens. It will take a minute or a couple of minutes.
• Once smooth and soft dough is formed, stop kneading. Avoid over-kneading, as the butter will start warming, making the dough sticky.
• The dough should be soft and hold its shape, but not sticky or crumbly. Cover the dough tightly and chill in the refrigerator for at least 30 minutes.
• Preheat the oven to 325°F (160°C). Line the cookie sheet with a silicone mat or parchment paper.
• Place a sheet of parchment paper on a clean surface and sprinkle with a little flour. Then, place the dough ball in the middle of the parchment paper.
• Use another piece of parchment paper for the top, and roll the dough to about ½ inch thick.
• Using the circular cookie cutter, cut out the cookie dough into circles.
• Instead of a circular cookie cutter, you can use your favorite one to shape the cookies.
• Gather the scraps, roll them again into a ½-inch thick disc, and make more cookie dough circles.
• Carefully transfer them to the prepared cookie sheet and place them at least 1 inch apart.
• Bake the cookies for 18-20 minutes or until they are dry to the touch and lightly golden around the edges.
• Remove the cookies from the oven and sprinkle generously with cane or granulated sugar while they are still warm.
• Then, transfer them to wire racks and allow them to cool completely.

Storing Suggestions

• These cookies are great as cookie jar cookies. They can stay at room temperature for several days, stored in an airtight container.
• Vegan Shortbread Cookies also freeze well. They can be stored in a freezer-safe container or bag for up to a month.