Vegan Shortbread Cookies
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.
Buttery melt-in-your-mouth vegan shortbread cookies with a perfectly crumbly texture made with just 5 simple ingredients.
Nutrition per serving
Ingredients
dry
wet
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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