These Vegan Shortbread Cookies have crisp edges, buttery centers, and a delicate melt-in-the-mouth feel. They are traditional, simple, and comforting-all without dairy!
Vegan Shortbread Cookies prove that plant-based baking can be just as rich, tender, and satisfying. Made with a handful of simple ingredients, they’re perfect for holiday treats, afternoon tea, or whenever you're craving a cookie without dairy.
This recipe was inspired by my Shortbread Cookies (Eggless) and Almond Shortbread Cookies on this site.
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100% Dairy-Free Vegan Shortbread Cookies
These Vegan Shortbread Cookies are crisp outside but still very tender and melt in the mouth. Their texture is slightly crumbly and flaky. They are flavored with warm and sweet vanilla, and I have added a pinch of salt to elevate the buttery flavor.
Making these cookies is quick and straightforward. You will need only a bowl to make the cookie dough, and there is no need to soften the butter. Sounds great, right?
Use the brand of vegan butter that you trust the most. Also, ensure that the vegan butter you use is suitable for baking, a solid block or sticks. Do not use the butter spread.
These Vegan Shortbread Cookies require only a handful of ingredients: flour, vegan butter, powdered sugar, vanilla, and optional salt. If you use salted butter, skip the salt from the recipe.
Why You Will Love These Cookies
- Vegan Shortbread Cookies are rich and have a delicious buttery flavor without dairy butter.
- They are crisp on the edges with tender centers, just like traditional shortbread.
- The recipe is easy to make without an electric mixer.
- Perfect for those with allergies, lactose intolerance, or anyone avoiding eggs and dairy.
- These cookies are perfect for holidays, tea parties, or homemade gifts.
Ingredients and Notes
- Flour: I have used unbleached all-purpose flour, which I mainly use for most of my baking goods.
- Icing Sugar: For this recipe, use icing or powdered sugar. Icing sugar keeps these Vegan Shortbread Cookies tender and light. You can add a little less or more sugar if you prefer.
- Salt: I like shortbread cookies with a hint of salt. However, you can skip salt if you prefer. Also, if you use salted vegan butter, do not add salt.
- Vegan Butter: Use the vegan butter that you love the most. Also, ensure that you use butter meant for baking. Do not use vegan spread.
- Vanilla: Use pure vanilla for the best flavor.
How To Make Vegan Shortbread Cookies
Making The Dough
- Whisk all-purpose flour, icing sugar, and salt in a large mixing bowl.
- To this, add vegan butter pieces 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.
Shaping and Baking Vegan Shortbread Cookies
- 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 vegan shortbread 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 cookies are dry to the touch and lightly golden around the edges.
- Remove the Vegan Shortbread Cookies from the oven and sprinkle generously with cane or granulated sugar while they are still warm.
- Then, transfer them to a wire rack and allow them to cool completely.
Variations
We can treat shortbread cookie dough as a base and add add-ins of our choice.
For example, finely chopped nuts can go well with this cookie dough to make buttery and nutty cookies.
For more flavors, we can add lemon zest or orange zest.
Dip half of the vegan shortbread cookies into melted chocolate for the chocolatey treat.
Add dried fruit powder for the fruity-flavored cookies.
Besides vanilla, you can use other extracts, such as almond or coconut.
Add mini chocolate chips to the dough.
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.
Baking Tips For Vegan Shortbread Cookies
Measuring: For the perfect cookies, measure the flour correctly. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
Cookie Dough: Do not overwork the dough; otherwise, the butter will start warming, and the dough will become sticky.
Cookie Shape and Yield: You can cut the dough with your favorite cookie cutters. The number of cookies you will make will depend on the size of your cutter.
FAQ
Use high-quality vegan butter in stick or block form rather than a tub. If you live in Canada, I suggest using the Becel Vegan butter sticks or blocks.
Absolutely! Roll the dough into a log or flatten it into a disk, wrap it tightly, and freeze for up to 2 months. Thaw in the fridge before rolling and baking.
Yes, you can substitute all-purpose flour with a 1:1 gluten-free baking blend.
More Vegan Treats
Vegan Shortbread Cookies
Ingredients
- 2½ cups (300g) all-purpose flour
- 1 cup (227g) vegan butter, cold and cut into small cubes
- 1 cup (120g) icing sugar
- ¼ teaspoon salt (skip if using salted butter)
- 1 teaspoon vanilla
- sugar for topping (optional)
Instructions
- 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.
Notes
- Measuring: For the perfect cookies, measure the flour correctly. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Cookie Dough: Do not overwork the dough; otherwise, the butter will start warming, and the dough will become sticky.
- Cookie Shape and Yield: You can cut the dough with your favorite cookie cutters. The number of cookies you will make will depend on the size of your cutter.
Thanks for coming! Let me know what you think.