Vegan Shortbread Cookies Recipe

Learn how to make the best homemade vegan shortbread cookies with this easy baking recipe. Using high-quality vegan butter and a simple technique of chilling the dough, these dairy-free treats maintain that classic melt-in-your-mouth texture and buttery flavor that traditional shortbread is known for.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

12 mins

Serves:

18 cookies

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">170g vegan block butter, cold and cubed (not spread)</li><li class="ingredients-single-item">75g caster sugar, plus extra for sprinkling</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp cornstarch (helps create tenderness)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 cookie

🔥 Calories: 112 calories

🥑 Fat: 7 g

🧈 Saturated Fat: 2 g

🍞 Carbohydrates: 11 g

🍭 Sugar: 4 g

🍗 Protein: 1 g

🫀 Cholesterol: 0 mg

🧂 Sodium: 55 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (or pastry cutter)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Cookie cutter</li><li class="equipment-single-item">Fork (for decorating)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare by cutting the vegan butter into small cubes and placing in the refrigerator for 10 minutes to ensure it's properly chilled. Cold fat creates those signature flaky pockets in shortbread. Line two baking sheets with parchment paper and preheat your oven to 160°C (fan)/325°F.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a food processor, combine the flour, sugar, cornstarch, and salt with a few quick pulses to mix. Add the cold vegan butter cubes and vanilla extract, then pulse until the mixture resembles coarse breadcrumbs. Be careful not to over-process – you should still see small bits of butter which will create that perfect shortbread texture!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Tip the mixture onto a clean work surface and gently press together with your hands until it forms a cohesive dough. Don't knead or overwork the dough as this develops gluten and will make your shortbread tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Roll the dough out between two sheets of parchment paper to about 1cm thickness. The paper prevents sticking without adding extra flour, which could make the cookies dry. Chill the rolled dough in the refrigerator for 30 minutes – this crucial step prevents spreading and maintains that classic shortbread shape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Using a cookie cutter of your choice (traditional shortbread uses a round or rectangular shape), cut out cookies and transfer them carefully to the prepared baking sheets, leaving about 3cm between each cookie. Gather scraps, re-roll, and cut more cookies until all dough is used.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Use a fork to create the classic shortbread pattern by gently pressing tines into each cookie. Sprinkle the tops lightly with additional caster sugar for a sweet, crisp finish and a beautiful sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 12-15 minutes, until the edges just begin to turn golden. Don't wait for the entire cookie to brown – shortbread should maintain its pale appearance with just golden edges. The cookies will still feel slightly soft when hot but will crisp up as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This resting period is essential as the cookies are quite delicate when warm. Once completely cool, your vegan shortbread cookies can be stored in an airtight container for up to a week, though they're usually so delicious they disappear much faster!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Vegan Shortbread Cookies?

Vegan shortbread cookies use plain flour, vegan block butter (not spread), caster sugar, salt, vanilla extract, and cornstarch. The cornstarch is particularly important as it helps create that signature tender, melt-in-your-mouth texture without eggs or dairy.

How to cook Vegan Shortbread Cookies at home?

Learn how to cook Vegan Shortbread Cookies by first chilling cubed vegan butter, then pulsing it with dry ingredients until the mixture resembles breadcrumbs. Gently form a dough without overworking, roll to 1cm thickness, chill again, then cut into shapes. Bake at 160°C for 12-15 minutes until edges are just golden for that perfect crisp-yet-tender texture.

Why is chilling the dough important when making shortbread?

Chilling shortbread dough is crucial as it solidifies the vegan butter, preventing cookies from spreading during baking. This maintains their shape and creates that characteristic sandy, crumbly texture. The cold butter also creates tiny pockets of steam while baking, contributing to the perfect shortbread snap.

Can I add flavour variations to basic shortbread biscuits?

Absolutely! Classic shortbread is wonderfully adaptable. Try adding lemon zest, dried lavender, almond extract, or even finely chopped rosemary for savoury versions. You can also dip cooled biscuits in melted dark chocolate or add 1-2 tablespoons of cocoa powder to the dough for chocolate shortbread.

What's the secret to achieving that perfect crumbly texture in dairy-free shortbread?

The perfect crumbly texture in dairy-free shortbread comes from using cold vegan block butter (not spread), minimal handling of the dough, the addition of cornstarch, and avoiding overmixing. The key is treating the dough gently and ensuring it's properly chilled before baking.

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