Vegan Golden Milk Shortbread | Fragrant Vanilla Cake

I love golden milk, it’s so warming and comforting and delicious! Definitely one of my favorite before bed treats! And I also love shortbread, because of its delicious buttery texture. So I was thinking, why not combine the two?! So a few weekends back I made some Vegan Golden Milk Shortbread!

One of the things I love about shortbread is that it is quick and easy to make! Normally I just press a batch into a removable bottom tart pan and score it to make it even easier (if you do this, you’d need to bake it longer, probably 25 minutes instead of 15) but this time I decided to roll it and cut it into shapes. I thought some stars would be cute since golden milk is so yellow.

It’s a little more work but so worth it! I added the warming golden milk spices, turmeric, ginger, cinnamon, cardamom plus some vanilla and it was so aromatic! It smelled amazing while baking! After it had cooled down I drizzled it with some vegan white chocolate to make it extra delicious.

It turned out so yummy! It was buttery, rich and melt in your mouth with warming sweet spices, the mellow white chocolate the perfect topping! It is perfect paired with tea or coffee for a mid morning snack! My husband loved it too and ate most of it in just a few days. If you love golden milk, definitely give this Vegan Golden Milk Shortbread a try!

Vegan Golden Milk Shortbread Cookies 

Makes 28 cookies

Ingredients:

• 1 cup or 2 sticks Earth Balance or other vegan butter, softened
• 1/2 tsp sea salt
• 1 cup unbleached granulated sugar
• 3/4 tsp turmeric powder
• 3/4 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1 tsp vanilla bean powder
• 1/2 tsp baking powder
• 2 cups whole wheat pastry flour
• granulated sugar for topping
• 1/2 cup vegan white chocolate chips (I used Pascha brand)

Instructions:

1. Preheat the oven to 350F degrees.
2. In a large bowl, mix together the butter, sea salt, sugar, until the butter and sugar are well incorporated.
3. Mix in the vanilla and spices and baking powder until well incorporated.
4. Mix in the flour until the flour is incorporated.
5. Turn the dough out onto a sheet of parchment, and roll out to about 1/4 inch thick.  Place on a sheet pan and put in the refrigerator for 15 minutes.  Cut into medium sized cookies, and use a spatula to transfer them to a parchment lined tray (being careful not to stretch them).  Re-roll any scraps and cut also.  Sprinkle cookies with granulated sugar.
6. Place in the oven and bake for about 15 minutes until set.
7. Remove from the oven, and let cool completely.
8. Melt the vegan white chocolate in the microwave in 30 second intervals, or in the top of a double boiler.  Drizzle over the cookies, and let set (it will set quicker if you set them in the refrigerator).
9. Enjoy!

Shortbread keeps for 1 week at room temperature in an airtight container or 4 months frozen in an airtight container.