Shortbread cookies are a timeless classic — buttery, crumbly, and simply delightful with every bite. But what if you’re following a vegan lifestyle and still crave that melt-in-your-mouth goodness?
Look no further! Vegan shortbread cookies are here to satisfy your sweet tooth without any dairy or animal products.
These cookies maintain the traditional richness and texture by using plant-based alternatives, making them perfect for everyone, whether you’re vegan or just looking to try something new and wholesome.
Plus, they’re incredibly easy to make, requiring just a handful of simple ingredients that you probably already have in your pantry.
In this post, I’ll share not just one but several vegan shortbread cookie recipes that cater to different flavor preferences. From classic vanilla to zesty lemon and even chocolate-dipped varieties, there’s something here for every cookie lover.
Get ready to bake up a storm and impress your friends and family with these delicious, dairy-free treats!
Why You’ll Love This Recipe
These vegan shortbread cookies are perfect for several reasons. First, they use simple whole-food ingredients like vegan butter substitutes and natural sweeteners, making them healthier than many store-bought options.
Their texture is wonderfully crumbly yet sturdy enough to hold their shape, just like traditional shortbread.
Additionally, this recipe is incredibly customizable. Whether you want to add a twist with citrus zest, nuts, or even dip them in chocolate, the base dough is versatile and forgiving.
Plus, they freeze beautifully, so you can make a batch ahead of time and enjoy them whenever a cookie craving hits.
Lastly, these cookies are perfect for all occasions — from afternoon tea to holiday gifting. If you enjoy baking or want to expand your vegan dessert repertoire, these shortbread recipes will quickly become a favorite.
Ingredients
- 1 cup vegan butter (softened, such as Earth Balance or homemade cashew butter)
- 1/2 cup powdered sugar (ensure vegan-friendly, or use coconut sugar ground finely)
- 2 cups all-purpose flour (or gluten-free blend for GF option)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Optional flavor add-ins: lemon zest, orange zest, ground cinnamon, chopped nuts
- Optional toppings: melted vegan dark chocolate, coarse sugar, or sliced almonds
Equipment
- Mixing bowl
- Hand mixer or stand mixer (optional but helpful)
- Measuring cups and spoons
- Spatula
- Rolling pin (optional for rolled cookies)
- Baking sheet lined with parchment paper or silicone mat
- Cookie cutters or knife for shaping
- Wire rack for cooling
Instructions
- Preheat your oven to 325°F (160°C) and line your baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream the softened vegan butter and powdered sugar using a hand mixer or stand mixer. Beat until light and fluffy, about 2-3 minutes.
- Add the vanilla extract and mix until combined.
- Gradually sift in the flour and salt, mixing on low speed or folding with a spatula until a dough forms. It should be crumbly but stick together when pressed.
- If desired, fold in any optional flavorings like citrus zest or chopped nuts at this stage.
- Turn the dough out onto a lightly floured surface. You can either roll it out to about 1/2 inch thick and cut with cookie cutters, or simply press the dough into a square pan for bar-style shortbread.
- Place the cookies or bars on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 20-25 minutes, until the edges just start to turn golden. Keep an eye to avoid overbaking.
- Remove from oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- For a special touch, dip cooled cookies in melted vegan dark chocolate and place on parchment to set.
Tips & Variations
“For the best texture, make sure your vegan butter is softened but not melted. This helps create that classic crumbly shortbread feel.”
- Gluten-free option: Use a 1:1 gluten-free baking flour blend and add 1/4 teaspoon xanthan gum if your blend doesn’t contain it.
- Lemon Shortbread: Add 1 tablespoon fresh lemon zest and a teaspoon of lemon juice to the dough for a bright twist.
- Chocolate-Dipped: After baking, dip half the cookie into melted vegan chocolate and sprinkle with crushed nuts or sea salt.
- Herb-Infused: Try mixing in finely chopped fresh rosemary or lavender for a gourmet flavor.
- Nutty Crunch: Stir in 1/2 cup finely chopped almonds, pecans, or walnuts for added texture.
- Freeze for Later: The dough freezes well for up to 3 months. Thaw overnight in the fridge before baking.
Nutrition Facts
| Nutrient | Per Serving (1 cookie, about 20g) |
|---|---|
| Calories | 110 kcal |
| Total Fat | 7.5 g |
| Saturated Fat | 3.5 g |
| Carbohydrates | 12 g |
| Sugars | 4 g |
| Protein | 1 g |
| Fiber | 0.3 g |
| Sodium | 55 mg |
Serving Suggestions
Vegan shortbread cookies are incredibly versatile and pair beautifully with a variety of drinks and dishes. Serve them alongside a cup of hot herbal tea, coffee, or a chilled glass of almond milk for a cozy snack or dessert.
They also make excellent gifts — simply package in a pretty tin or jar and add a ribbon for a thoughtful homemade present. For festive occasions, try decorating the cookies with vegan icing or dusting with powdered sugar.
If you’re interested in exploring more vegan treats, be sure to check out some of my favorite recipes like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a moist, fruity dessert or the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to complement your savory meals.
Delicious Vegan Shortbread Cookie Recipes to Try
Classic Vegan Shortbread Cookies
This is the base recipe described above — buttery, crumbly, and simple. Perfect for any occasion and easy to customize with your favorite flavors.
Lemon Zest Vegan Shortbread
- Use the base recipe and add 1 tablespoon fresh lemon zest and 1 teaspoon lemon juice to the dough.
- Optionally, sprinkle coarse sugar on top before baking for a sparkling finish.
- Bake as instructed and cool before serving.
Chocolate-Dipped Vegan Shortbread
- Prepare classic shortbread cookies and let cool completely.
- Melt 1/2 cup vegan dark chocolate in a double boiler or microwave.
- Dip half of each cookie in the melted chocolate and place on parchment paper.
- Sprinkle with crushed nuts or sea salt if desired.
- Allow chocolate to set in the fridge for 15-20 minutes.
Herb-Infused Vegan Shortbread
- Add 1 tablespoon finely chopped fresh rosemary or dried lavender to the dough.
- Proceed with the base recipe dough and bake as usual.
- These cookies pair wonderfully with tea and provide a sophisticated flavor.
Nutty Vegan Shortbread Cookies
- Fold 1/2 cup finely chopped almonds or pecans into the dough.
- Press into a baking dish for bars or shape into rounds.
- Bake and enjoy the extra crunch and richness.
For more vegan baking inspiration, don’t miss the Vegan Bread Machine Recipe for Soft, Delicious Loaves or the Soy Free Vegan Recipes for Delicious Plant-Based Meals to expand your plant-based kitchen skills.
Conclusion
Vegan shortbread cookies are a wonderful way to enjoy a classic treat without compromising your dietary choices. With just a few easy swaps and simple ingredients, you can achieve that perfect crumbly texture and rich flavor that shortbread lovers adore.
Whether you stick to the classic version or experiment with lemon zest, herbs, or chocolate dips, these cookies are sure to become a staple in your vegan baking repertoire.
They’re perfect for sharing at gatherings, gifting during the holidays, or simply enjoying with a warm drink on a cozy afternoon. Plus, baking them at home means you control the ingredients, making these treats healthier and free from any unwanted additives.
So grab your vegan butter and flour, and start baking today! For more delicious vegan recipes, check out my other favorites like Peruvian Vegetable Recipes for Flavorful Healthy Meals and Vegetable Alfredo Recipes for Creamy, Healthy Dinners.
📖 Recipe Card: Vegan Shortbread Cookies
Description: Deliciously buttery and crumbly vegan shortbread cookies made with simple plant-based ingredients. Perfect for a light treat or festive gatherings.
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
- 2 tablespoons almond flour (optional, for texture)
- 2 tablespoons coconut sugar (optional, for slight caramel flavor)
Instructions
- Preheat oven to 325°F (165°C).
- In a bowl, cream vegan butter and powdered sugar until smooth.
- Add vanilla extract and mix well.
- Sift together all-purpose flour, cornstarch, salt, and almond flour.
- Gradually add dry ingredients to wet mixture and combine until dough forms.
- Roll dough into a log, wrap in plastic, and chill for 30 minutes.
- Slice dough into 1/4-inch thick rounds and place on baking sheet.
- Bake for 18-20 minutes or until edges are lightly golden.
- Cool on a wire rack before serving.
Nutrition: Calories: 150 kcal | Protein: 1 g | Fat: 10 g | Carbs: 15 g
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