Vegan Shortbread Biscuits Recipe for Perfect Crumbly Treats

Shortbread biscuits are one of those timeless treats that evoke warmth, comfort, and a touch of nostalgia. Traditionally made with just flour, sugar, and butter, shortbread’s appeal lies in its simplicity and melt-in-your-mouth texture.

But what if you’re living a plant-based lifestyle or baking for someone who avoids dairy? Enter this irresistible vegan shortbread biscuits recipe!

With just a few clever swaps and some easy-to-find vegan ingredients, you’ll enjoy all the classic flavors and crumbly tenderness you remember—without a hint of dairy or eggs.

Whether you’re looking for a quick dessert, something to pair with your afternoon tea, or a delightful gift for friends, these vegan shortbread biscuits are a winner. They come together in under an hour, can be customized with different flavors, and are so easy that even beginner bakers will achieve perfect results.

Let’s dive into this plant-based classic and discover why it deserves a spot in your baking repertoire!

Why You’ll Love This Recipe

• Classic Taste, Plant-Based Ingredients: You won’t miss the butter! Vegan alternatives deliver the same rich flavor and crumbly texture.
• So Simple: With only a handful of pantry staples, you’ll be making these biscuits in no time.
• Perfect for Sharing: Allergy-friendly and dairy-free, these shortbread biscuits are ideal for parties or gifting.
• Customizable: Add citrus zest, spices, or even dip them in dark chocolate for your own signature twist.
• Make Ahead: They store beautifully, meaning you can bake ahead for busy weeks or special occasions.

“This vegan shortbread recipe is a game-changer—crisp, buttery, and so easy to make!”

Ingredients

Equipment

• Mixing bowls (medium and large)
• Electric hand mixer or stand mixer (with paddle attachment)
• Spatula
• Measuring cups and spoons
• Baking tray
• Parchment paper or silicone baking mat
• Rolling pin
• Cookie cutter (round or any fun shape!)
• Wire cooling rack

Instructions

1. Prepare your workspace:

   Preheat your oven to 325°F (160°C). Line a baking tray with parchment paper or a silicone baking mat.

2. Cream the vegan butter and sugar:

   In a large mixing bowl, use an electric mixer to beat the vegan butter and powdered sugar together until light, pale, and fluffy—about 2-3 minutes. Scrape down the sides as needed.

3. Add flavorings:

   Mix in the vanilla extract and salt (plus zest, if using) until fully combined.

4. Combine dry ingredients:

   In a separate bowl, sift together the all-purpose flour and cornstarch. Gradually add the flour mixture to the butter mixture, mixing on low speed or with a spatula until a soft dough forms.

   The dough should be smooth but not sticky.

5. Roll out the dough:

   Turn the dough onto a lightly floured surface. Gently roll it out to about 1/2 inch (1.25 cm) thickness.

   If the dough is sticky, chill it in the fridge for 10-15 minutes first.

6. Cut into shapes:

   Use a cookie cutter to cut out your biscuits. Transfer them to the prepared baking tray, spacing them about 1 inch apart.

   Gather scraps, re-roll, and cut more biscuits as needed.

7. Bake:

   Bake for 18-22 minutes, or until the edges are just turning golden. Do not overbake—shortbread should be pale and delicate.

8. Cool:

   Allow the cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

9. Optional—decorate:

   If desired, melt vegan dark chocolate and dip or drizzle over the cooled biscuits. Let set before serving.

10. Store:

    Keep your vegan shortbread biscuits in an airtight container at room temperature for up to 1 week. They also freeze well for up to 2 months.

Tips & Variations

• Choose the right vegan butter: For best results, use a vegan butter stick (not spreadable tub margarine). Brands like Earth Balance or Miyoko’s work well.
• Flavor boosters: Add 1 tsp of almond extract, chai spice, or even a pinch of ground cardamom for a unique twist.
• Gluten-free option: Substitute a 1:1 gluten-free flour blend for the all-purpose flour to make these biscuits gluten-free.
• Shape it up: Try pressing the dough into a round or square cake tin. Score before baking and cut into wedges or fingers.
• Make it festive: Sprinkle with coarse sugar before baking, or use seasonal cookie cutters for holidays.
• Don’t skip the chilling step if your dough is soft. It helps keep the biscuits’ shape in the oven.

“Vegan shortbread biscuits are incredibly versatile—perfect as a tea-time treat, a festive gift, or a sweet base for dessert bars!”

Nutrition Facts

Note: Nutrition values are approximate and will vary based on size and ingredients used.

Serving Suggestions

• Classic tea-time: Serve with a cup of English breakfast or an herbal blend for a cozy afternoon treat.
• Dessert platter: Pair with fresh berries, vegan chocolate, and a dollop of coconut whipped cream.
• Party favor: Package a few biscuits in pretty boxes or bags for edible gifts.
• With vegan spreads: Try with homemade jams or vegan cream cheese. For inspiration, check out this Garden Vegetable Cream Cheese Recipe.
• Holiday tray: Arrange with other vegan treats, like Peanut Brittle Recipe Vegan and Crunchy Delight, for festive gatherings.
• Base for other desserts: Crumble and use as a crust for vegan cheesecake or tarts.

Conclusion

These vegan shortbread biscuits prove that you don’t need dairy or eggs to create a truly satisfying, buttery treat. With minimal effort and just a handful of ingredients, you’ll be rewarded with cookies that are crumbly, tender, and full of classic flavor.

Whether you enjoy them plain, dressed up with chocolate, or infused with your favorite spices, this recipe is sure to become a staple in your kitchen.

If you’re exploring more plant-based baked goods, don’t miss our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or try some Vegan Bread Machine Recipe for Soft, Delicious Loaves for your next baking adventure.

Vegan baking can be easy, fun, and oh-so-rewarding. Happy baking, and let us know in the comments how you made these shortbread biscuits your own!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Shortbread Biscuits”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “These vegan shortbread biscuits are buttery, crumbly, and melt-in-your-mouth delicious. Perfect for tea time or a sweet snack, they require just a handful of simple ingredients.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “16 biscuits”, “recipeIngredient”: [“1 cup vegan butter, softened”, “1/2 cup powdered sugar”, “2 cups all-purpose flour”, “1/4 cup cornstarch”, “1/4 teaspoon salt”, “1 teaspoon vanilla extract”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 325\u00b0F (160\u00b0C) and line a baking sheet with parchment paper.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, cream together vegan butter and powdered sugar until light and fluffy.”}, {“@type”: “HowToStep”, “text”: “Add vanilla extract and mix until combined.”}, {“@type”: “HowToStep”, “text”: “Sift in flour, cornstarch, and salt, then mix to form a soft dough.”}, {“@type”: “HowToStep”, “text”: “Roll dough into small balls and place on the baking sheet.”}, {“@type”: “HowToStep”, “text”: “Flatten each ball gently with a fork.”}, {“@type”: “HowToStep”, “text”: “Bake for 18-20 minutes until edges are just golden.”}, {“@type”: “HowToStep”, “text”: “Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.”}], “nutrition”: {“calories”: “110 kcal per biscuit”, “proteinContent”: “1g”, “fatContent”: “6g”, “carbohydrateContent”: “13g”}}