vegan shortbread recipe
You know that moment when the sweet tooth attacks and every cookie recipe you find seems to have too many eggs, or way too much fussing? Well, that’s exactly why I fell in love with this vegan shortbread recipe.
It’s dead simple, no fancy dairy, no eggs, and honestly, the flavor is so good you’ll start making excuses to put the kettle on.
Whether you’re trying to bake for a vegan friend (or just cutting out animal stuff yourself), these tasty cookies have become my household’s go-to for lazy weekends—or when I’ve got three episodes of my favorite show to binge and need something to crunch.
vegan shortbread recipe
How to make Vegan Shortbread Cookies
First things first, you don’t need a pantry full of weird vegan ingredients. Here’s the deal: to make this vegan shortbread recipe, you really just need flour, vegan butter, sugar, and a tiny splash of non-dairy milk if things get crumbly.
I grab the stick-style vegan butter because it acts more like regular butter (trust me, tubs make crumbly cookies).
Start by creaming the vegan butter and sugar together—don’t overthink it, just mix until it looks fluffy and pale. Dump in the flour and a pinch of sea salt, then mix until you’ve got a soft dough.
If it’s dry, just drizzle in a touch of oat milk or almond milk, but go slowly! Once you can squish the dough together with your hands and it isn’t falling apart, you’re golden.
Roll it out (mine always ends up lopsided, that’s life), then slice into whatever shapes you like. Bake at 350°F until the edges just barely change color, like twelve to fifteen minutes. Pull them early for softer cookies, longer if you like crisp. No need for perfection—they taste amazing either way.
“These cookies have legit changed my life. Couldn’t even tell they were vegan—my non-vegan friends just kept asking for more!” – Jamie L., reader review
vegan shortbread recipe
Special Tips & Substitutions
Alright, don’t freak out if you’re missing an ingredient. Life happens, and that’s totally fine.
If you’re out of vegan butter, you can use coconut oil (refined, so your cookies don’t taste like a tropical beach). But honestly, vegan butter makes the flavor closer to what grandma used to make. Swap the sugar for coconut sugar, but expect a bit of caramel vibe and darker cookies.
Oh! For gluten-free friends, I use a 1-for-1 gluten-free flour blend. It can make the dough a little crumblier, so don’t skip the non-dairy milk if it seems sandy. And if you like your shortbread extra soft, let the dough rest in the fridge for 30 minutes before baking. Weird tip, but it totally works.
If you’re feeling fancy, toss some fresh lemon zest or a splash of vanilla into the dough before baking. Or go wild and press the tops with chopped nuts. The base vegan shortbread recipe is super forgiving, so try what you like.
vegan shortbread recipe
Reasons to love this Vegan Shortbread Biscuits recipe
Okay, I get it—it’s just a cookie, right? But hear me out. This vegan shortbread recipe has serious magic.
The best part? It tastes like the classic deal. But no animals were involved (and I don’t miss them one bit). It stores well, so you can make a batch and eat them all week. They hold their shape, they don’t fall apart like some crumbly vegan cookies. Plus, you don’t need to hunt for specialty ingredients, so no big grocery run needed.
Also, they’re so customizable. Just tried dipping one in melted chocolate? Dangerous. You’ve been warned. Kids even love to help cut out shapes—though fair warning, the kitchen gets wild.
Oh and if you’re into gifting food, these look super cute in a fancy tin.
vegan shortbread recipe
Decoration
Decorating isn’t mandatory, but it’s honestly the best excuse to show off a little. That “wow” effect doesn’t have to mean complicated. Just do some basic stuff:
- Drizzle melted vegan chocolate on top once they’re cool.
- Dust with powdered sugar right before serving (makes ‘em look snowy and festive).
- Use a fork to poke classic shortbread lines before baking.
- Sprinkle a pinch of flaky salt for a sweet-and-salty combo.
You can dip half a cookie in dark chocolate, or roll the edges in crushed nuts or coconut, too. Totally up to you—have some fun, and don’t stress if it gets messy.
vegan shortbread recipe
Flavourings
Shortbread is a blank canvas. I mess around with flavors all the time in this vegan shortbread recipe. One day it’s vanilla, the next it’s almond (just a drop of extract goes a long way). Sometimes I add finely chopped lavender, or even orange zest. Chai spices? Game-changer if you’re feeling wild.
If you want to get a little extra, fold in some mini vegan chocolate chips. Or swap the regular sugar with light brown sugar for a deeper flavor. Don’t be afraid to invent your own combos. I mean, nobody judges you at home, right?
vegan shortbread recipe
Vegan Shortbread Cookies
Ingredients
Method
- Cream the vegan butter and sugar together until fluffy and pale.
- Add the flour and a pinch of sea salt, mixing until a soft dough forms.
- If the dough is dry, slowly add a touch of oat or almond milk until it holds together.
- Roll out the dough and cut into desired shapes.
- Preheat the oven to 350°F (175°C).
- Bake the cookies for 12-15 minutes, or until edges barely change color.
- For softer cookies, pull them out early; for crispier, bake a little longer.
