Author: 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.
What Readers Are Saying
★★★★★
Carrie Commented: "These are super easy and very delicious. Always a go to in our house for a crowd pleasing treat."
★★★★★
Elena Commented: "Loved these! So easy and delicious! I am so happy to have these this holiday season!"
Meaghan Commented: "these cookies are the perfect vegan Christmas cookie."
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. The dimensions don't need to be perfect. If the dough is crumbly, gently work it together until it holds. If it's a little sticky, lightly sprinkle the dough with all-purpose flour, adding just enough to make it easy to handle. 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 slice the chilled dough between ¼ and ½ inch thick, keeping the slices as even as possible.
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 for 10-12 minutes, until the cookies look set on top and the edges look slightly rounded. They should remain pale. The cookies will still be very soft when warm, so let them cool completely on the pan to firm up before handling.
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.
If you try these vegan shortbread cookies, let me know by leaving a comment and rating it. I'd love to hear what you think. Share a photo of your creation on Instagram and tag @itdoesnttastelikechicken so I can see what you're cooking!
Bon appetegan!
Sam Turnbull.
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Easy Vegan Shortbread Cookies
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Ingredients
- ⅔ cup vegan butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups (210 g) all-purpose flour
- 1 tablespoon white sugar, (optional)
Instructions
- Make the dough: Add the softened vegan butter, powdered sugar, vanilla extract, and salt to a large bowl. Use a whisk or mixer to beat until fluffy. Add the flour ½ cup at a time, mixing until a dough forms.
- Shape the dough: Transfer the dough to a clean work surface and gently press it into a rectangular brick about 6 inches long, 2½ inches wide, and 1¼ inches tall. The dimensions don't need to be exact! If the dough is crumbly, gently work it together until it holds. If it's a little sticky, lightly sprinkle the dough and work surface with flour, adding just enough to make it easy to handle.
- Chill: Wrap the dough in plastic wrap or parchment paper and refrigerate for about 1 hour, or until firm. You can refrigerate the wrapped dough for up to 4 days before baking.
- Preheat the oven: When ready to bake, preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
- Slice the cookies: Unwrap the chilled dough and use a sharp knife to cut it into slices between ¼ and ½ inch thick, keeping them as even as possible. Arrange on the prepared baking sheet and prick each cookie with a fork 3-4 times. Sprinkle with the optional white sugar for a little sparkle, if using.
- Bake and cool: Bake for 10-12 minutes, until the cookies look set on top and the edges look slightly rounded. They should remain pale, so don't wait for golden edges. The cookies will still be very soft when they come out of the oven. Let cool completely on the baking sheet so they can firm up before handling.
Hope says
Hi! I just made these yesterday but they were quite soft when I took them out at 12 minutes, so I put them in for longer but I overcooked them. I’m wondering if it’s because I put them too far down in the oven. When I waited for them to have ‘golden bottoms’, they were too crunchy for my liking. Are they supposed to be quite soft before they cool down? Do you have more success at the 10 or 12 minute mark? Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Hope! Yes, they’re meant to be a bit soft when they first come out and they firm up as they cool, so I’d try pulling them at 10 to 12 minutes and letting them fully cool on the tray 😊
Lizzie says
My 9 yrs old and I made with the juice of 2 lemons instead of the vanilla, they were amazing!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Love that, Lizzie. Lemon sounds amazing!
kathy says
what can I substitute for flour? no wheat at all.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kathy! Traditional shortbread really depends on wheat flour for that classic tender-crisp texture, so I don’t recommend swapping it here. A gluten-free 1:1 blend will bake, but the texture won’t be true shortbread.
Maria Barr says
These are soooo good and so easy to make. I love them.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! SO happy you love them 🙂
Carrie says
These are super easy and very delicious. Always a go to in our house for a crowd pleasing treat.
Thanks so much Sam.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww yay! I love it! Thank you for the review Carrie 🙂
Sam says
Would these work with cookie cutters/rolling out?
Michelle E. says
Hi! Would these work with cookie cutters? Thanks!
Elena says
Loved these! So easy and delicious! I am so happy to have these this holiday season!
Elena says
I also made these with gluten free flour, still super yummy!
Christiane says
So easy to make and so good to eat!!
Sam Turnbull says
So happy you love them 🙂
Meaghan says
I just made these with the presidents choice gluten free flour (comes in a brown box) and they are perfect. Didn’t make any other changes….I’ve also made them in past with regular flour and these cookies are the perfect vegan Christmas cookie.
Sam Turnbull says
Wonderful! Thanks for sharing!
Clarina says
awesome recipe!
so simple
and delicious