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    Home » Recipes » Cookies & Bars

    December 9, 2020 64 Comments

    Easy Vegan Shortbread Cookies

    5.9K shares
    Jump to Recipe

    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.

    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. #itdoesnttastelikechicken #veganbaking #vegandesserts

    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!

    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. #itdoesnttastelikechicken #veganbaking #vegandesserts

    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:

    Whip the vegan butter with the sugar, vanilla, and salt.

    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 ½ cup at a time to make a firm dough.

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

    form the shortbread dough into a brick and chill.

    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.

    Slice the chilled dough into cookies

    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.

    prick each cookie with a fork and then bake.

    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.

    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. #itdoesnttastelikechicken #veganbaking #vegandesserts

    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
    4.97 from 26 votes

    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

    • 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)
    US Customary - Metric
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    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
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
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    Reader Interactions

    Comments

    1. Sam says

      December 23, 2022 at 9:25 pm

      Would these work with cookie cutters/rolling out?

      Reply
    2. Michelle E. says

      December 23, 2022 at 10:58 am

      Hi! Would these work with cookie cutters? Thanks!

      Reply
    3. Elena says

      December 20, 2022 at 4:50 pm

      5 stars
      Loved these! So easy and delicious! I am so happy to have these this holiday season!

      Reply
      • Elena says

        January 11, 2023 at 4:09 pm

        5 stars
        I also made these with gluten free flour, still super yummy!

        Reply
    4. Christiane says

      December 09, 2022 at 10:56 pm

      5 stars
      So easy to make and so good to eat!!

      Reply
      • Sam Turnbull says

        December 11, 2022 at 11:32 am

        So happy you love them 🙂

        Reply
    5. Meaghan says

      November 27, 2022 at 9:57 pm

      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.

      Reply
      • Sam Turnbull says

        December 03, 2022 at 1:15 pm

        Wonderful! Thanks for sharing!

        Reply
        • Clarina says

          January 14, 2023 at 4:39 pm

          5 stars
          awesome recipe!
          so simple
          and delicious

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    Sam Turnbull

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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