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?Â
Shortbread cookies will keep at room temperature for one week if kept in an air-tight container.
Can I freeze shortbread cookies?Â
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.
Easy Vegan Shortbread Cookies
Ingredients
- â…” 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)
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
Nutrition
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