Easy Vegan Shortbread Cookies!

Can you ever go wrong with classic shortbread? The answer is no. This simple Scottish cookie traditionally isn’t vegan, so I introduce you to my Easy Vegan Shortbread Cookies! Oooh ahhh! Only 5 ingredients and 20 minutes to make (plus chilling time). The dough can be prepped days ahead of time, and even frozen if you like, for an easy make ahead dessert.

So simple, so buttery, melt in your mouth goodness. Vegan shortbread cookies are definitely an all time fave of mine. These are the perfect cookie for anytime of the year: Christmas, Easter, Valentine’s day, Tuesday, whenever sweet cravings strike!

Now if you’ve been hanging out on my blog for awhile (thank you!), you may say: “Hey Sam, didn’t you already have a shortbread recipe lingering around”? And the answer is yes. But this recipe was so old, it was from my early vegan recipe writing days. Since then I have perfected my vegan shortbread recipe and so I’m sharing the new and improved version with you today!

To Make Easy Vegan Shortbread Cookies:

Add the vegan butter, powdered sugar, vanilla extract, and salt to a large bowl. Use a whisk or a mixer to beat the ingredients together until fluffy.

Add the flour half a cup at a time and mix well until you form a dough.

Dump the cookie dough onto a clean work surface and form into a brick about 6″ length, 2 ½” depth, and 1 ¼” in height. (It really doesn’t matter if your brick is a different size). If the cookie dough is a bit crumbly, feel free to work it or knead it a bit until it holds together well and then form your brick. Wrap the dough in plastic wrap or parchment paper and chill in the fridge for an hour or until firm. The dough can be stored in the fridge like this for up to 4 days.

When ready to bake, preheat your oven to 350F (180C). Line a large baking sheet with parchment paper.
Unwrap the cookie dough, and use a sharp knife to cut the dough into ¼” slices.

Space the cookie slices on the prepared baking sheet, and prick each cookie with a fork 3 – 4 times. Optionally you can sprinkle with a bit of sugar for garnish. Bake the cookies for 10 – 12 minutes until the bottoms of the cookies are very lightly browned. Let cool on the pan. Store cookies in an air-tight container for up to 7 days.

I adore these easy vegan shortbread cookies served with a cup of coffee. Yum! Such a rich, buttery, sweet flavour and a one of a kind crispness. Homemade vegan shortbread cookies are where it’s at!

If you’re making a spread of classic cookies, I recommend serving these alongside my chewy molasses cookies, and oatmeal chocolate chip cookies. Aren’t classics the best!?

Common Questions:

Do I need to refrigerate shortbread cookies? 

Shortbread cookies will keep at room temperature for one week if kept in an air-tight container.

Can I freeze shortbread cookies? 

You can freeze the cookie dough for up to 3 months and the baked cookies for 1 month. Just be sure to keep both in an air-tight container.

Bon appetegan!

Sam Turnbull.

Print Recipe

Easy Vegan Shortbread Cookies

Just 5 ingredients, and 20 minutes to make (plus chilling time). So simple, so buttery, melt in your mouth goodness. The cookie dough can be made ahead of time and even frozen if you like for easy cookie prep. Perfect for all the holidays: Christmas, Easter, Valentine’s Day, or on any old day with a cup of coffee or tea.Lightly adapted from Preppy Kitchen.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Dessert

Cuisine: Scottish

Servings: 20 cookies (give or take)

Calories: 93kcal

Author: Sam Turnbull • It Doesn’t Taste Like Chicken

Ingredients

• ⅔ cup vegan butter, softened (not melted)
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 ½ cups all-purpose flour
• 1 tablespoon white sugar (optional)

Cook ModePrevent your screen from going dark

Instructions

• Add the vegan butter, powdered sugar, vanilla extract, and salt to a large bowl. Use a whisk or a mixer to beat the ingredients together until fluffy. Add the flour half a cup at a time and mix well until you form a dough.

• Dump the cookie dough onto a clean work surface and form into a brick about 6″ length, 2 ½” depth, and 1 ¼” in height. (It really doesn’t matter if your brick is a different size). If the cookie dough is a bit crumbly, feel free to work it or knead it a bit until it holds together well and then form your brick. Wrap the dough in plastic wrap or parchment paper and chill in the fridge for an hour or until firm. The dough can be stored in the fridge like this for up to 4 days.

• When ready to bake, preheat your oven to 350F (180C). Line a large baking sheet with parchment paper.

• Unwrap the cookie dough, and use a sharp knife to cut the dough into ¼” slices. Space the cookie slices on the prepared baking sheet, and prick each cookie with a fork 3 – 4 times. Optionally you can sprinkle with a bit of sugar for garnish. Bake the cookies for 10 – 12 minutes until the bottoms of the cookies are very lightly browned. Let cool on the pan. Store cookies in an air-tight container for up to 7 days.

Notes

Freezing: once the dough is formed into a brick and wrapped, it can be frozen for later. Make sure to wrap it tight, and put it in a sealable freezer bag or container. When ready to bake, thaw the cookie dough in the fridge overnight and then proceed with the recipe.
Vegan butter: my go to brand is Earth Balance which is quite firm when cold. Some vegan margarines are softer and will not need to be softened. 

Nutrition

Serving: 1-cookie (recipe makes 20 cookies) | Calories: 93kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 78mg | Potassium: 12mg | Fiber: 1g | Sugar: 4g | Vitamin A: 288IU | Calcium: 1mg | Iron: 1mg