How to Make the Perfect Vegan Shortbread Cookies
Scottish · Easy · 33 min · 18 servings
These vegan shortbread cookies are delightfully buttery melt-in-your-mouth treats made with just a handful of simple ingredients and no animal products whatsoever. This classic vegan recipe proves that the crumbly melt-in-your-mouth texture everyone loves in shortbread is completely achievable without dairy butter.
Why this recipe works
This Vegan Shortbread Cookies recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 33 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 104 calories with 1g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 5 simple ingredients that you can find at any grocery store:
- 2 cups all-purpose flour
- 0.5 cup powdered sugar sifted
- 0.25 tsp salt
- 1 cup vegan butter cold and cubed
- 1.5 tsp vanilla extract
Step by step instructions
Step 1: Combine Dry Ingredients
Whisk together the flour powdered sugar and salt in a large bowl until evenly combined. Using powdered sugar instead of granulated sugar is key to achieving the classic melt-in-your-mouth shortbread texture in this vegan recipe.
Step 2: Cut in the Butter
Add the cold cubed vegan butter and vanilla extract to the dry ingredients. Using a pastry cutter or your fingertips quickly work the butter into the flour mixture until it resembles coarse crumbs and the dough just starts to come together when pressed.
Step 3: Shape the Dough
Turn the crumbly dough out onto a lightly floured surface and press it together into a disc. Roll to about one-third inch thickness and cut into rectangles or rounds. Place on parchment-lined baking sheets and chill for 15 minutes.
Step 4: Bake Low and Slow
Preheat oven to 325 degrees F. Prick each cookie several times with a fork which is traditional for shortbread and helps them bake evenly. Bake for 16 to 18 minutes until the edges are pale golden but the centers remain light.
Step 5: Cool Completely
Allow the shortbread to cool completely on the baking sheet before touching them as they are very fragile when warm. Once cooled they will have the perfect crumbly snap that great shortbread is known for.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- all-purpose flour → a blend of half all-purpose and half rice flour for an even more tender and crumbly traditional shortbread texture
- vanilla extract → almond extract or lemon zest for a fragrant twist on the classic plain shortbread flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using warm or room temperature butter instead of cold cubed butter which melts into the flour and prevents the crumbly sandy texture that defines perfect shortbread
- Overbaking the shortbread until it turns golden brown all over rather than pulling it when only the edges are lightly golden resulting in a dry hard cookie
Nutrition facts
Per serving: 104 calories, 1g protein, 11g carbs, 6g fat, 0g fiber.
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