If you have a sweet tooth but prefer to keep your treats cruelty-free and plant-based, this vegan shortbread recipe is just what you need. Traditional shortbread is beloved for its buttery, crumbly texture and simple, delightful flavor.
Luckily, you don’t have to miss out on this classic cookie just because you avoid animal products. This recipe uses wholesome vegan substitutes that deliver the same rich taste and melt-in-your-mouth quality.
Whether you’re baking for a holiday, a cozy afternoon tea, or just because, these vegan shortbread cookies will impress even the most discerning palates. Plus, they’re easy to make with just a handful of ingredients and require minimal effort.
Read on to discover why this recipe is a must-try and how you can customize it for your own perfect batch!
Why You’ll Love This Recipe
This vegan shortbread recipe is a game-changer for several reasons. First, it uses simple, natural ingredients that you probably already have in your pantry.
No complicated vegan butter substitutes or hard-to-find items are necessary.
Second, the texture is spot-on—light, crumbly, and buttery without any dairy. The cookies hold their shape beautifully and have a delicate sweetness that’s not overpowering.
They’re perfect for dunking into your favorite plant-based milk or coffee.
Lastly, this recipe is versatile. You can easily infuse it with your favorite flavors or add mix-ins like lemon zest, lavender, or even vegan chocolate chips.
It’s a wonderful base that’s as adaptable as it is delicious.
Ingredients
- 1 cup (225g) vegan butter, softened
- ½ cup (100g) granulated sugar
- 2 cups (240g) all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Optional: zest of one lemon or orange for added flavor
Equipment
- Mixing bowl
- Electric mixer or sturdy wooden spoon
- Measuring cups and spoons
- Rolling pin
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie cutters or a knife
- Cooling rack
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, cream together the vegan butter and sugar using an electric mixer or a wooden spoon until the mixture is light and fluffy. This usually takes about 2-3 minutes.
- Add the vanilla extract and optional citrus zest to the creamed mixture and mix until combined.
- Gradually sift in the flour and salt, stirring gently until the dough just comes together. Avoid overmixing, as this can make the shortbread tough.
- Turn the dough onto a lightly floured surface and roll it out to about ¼ inch (6mm) thick.
- Cut the dough into your desired shapes using cookie cutters or a knife. Traditional shortbread shapes include rectangles, fingers, or rounds.
- Place the cookies on the prepared baking sheet about 1 inch apart to allow for slight spreading.
- Bake in the preheated oven for 15-18 minutes, or until the edges are just beginning to turn golden.
- Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Enjoy your vegan shortbread! Store any leftovers in an airtight container at room temperature for up to a week.
Tips & Variations
Pro tip: For extra crumbly shortbread, chill the dough for 30 minutes before rolling it out. This helps the cookies hold their shape better during baking.
You can customize this recipe by adding different flavorings. Here are some ideas:
- Add lavender or rosemary for an herbal twist.
- Mix in vegan chocolate chips or cacao nibs for a hint of chocolate.
- Sprinkle coarse sugar on top before baking for a pretty, crunchy finish.
- Use maple syrup or agave nectar instead of sugar for a different sweetness profile.
If you want to make this recipe gluten-free, substitute the all-purpose flour with a gluten-free baking blend, but note the texture may vary slightly.
Nutrition Facts
| Nutrient | Amount per Serving (1 cookie) |
|---|---|
| Calories | 120 kcal |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Sugar | 6 g |
| Protein | 1 g |
| Fiber | 0.5 g |
| Sodium | 35 mg |
Serving Suggestions
Vegan shortbread is wonderfully versatile and pairs beautifully with a variety of drinks and toppings. Serve these cookies alongside a hot cup of herbal tea, coffee, or your favorite plant-based milk for a delightful snack.
For a special occasion, you can sandwich two cookies together with vegan jam or a thin layer of vegan chocolate spread. These also make excellent gifts when wrapped in pretty packaging!
If you love experimenting with vegan desserts, you might enjoy exploring other recipes like Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or the Vegan Bread Machine Recipe for Soft, Delicious Loaves.
Both are fantastic additions to any plant-based meal plan.
Conclusion
This vegan shortbread recipe proves that you don’t need traditional butter or eggs to create a classic cookie with irresistible flavor and texture. With just a few simple ingredients and easy steps, you can enjoy a batch of delicious, crumbly cookies that everyone will love.
Perfect for holidays, gift-giving, or everyday indulgence, these cookies are a testament to how versatile and satisfying vegan baking can be. Don’t hesitate to get creative with flavors and add your own personal touch.
And if you’re inspired to try more plant-based recipes, check out the Peruvian Vegetable Recipes for Flavorful Healthy Meals for a savory complement to your sweet treats.
Happy baking!
📖 Recipe Card: Vegan Shortbread
Description: A simple and buttery vegan shortbread cookie recipe that is crispy and melt-in-your-mouth. Perfect for tea time or as a sweet snack.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 12 cookies
Ingredients
- 1 cup vegan butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, cream vegan butter and powdered sugar until smooth.
- Add vanilla extract and mix well.
- Sift together flour, cornstarch, and salt.
- Gradually add dry ingredients to wet and mix until dough forms.
- Roll dough into a log and chill for 30 minutes.
- Slice dough into 1/4 inch thick rounds and place on baking sheet.
- Bake for 18-20 minutes until edges are lightly golden.
- Cool on a wire rack before serving.
Nutrition: Calories: 150 kcal | Protein: 1 g | Fat: 9 g | Carbs: 18 g
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