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!
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!?
Bon appetegan!
Sam Turnbull.
Easy Vegan Shortbread Cookies
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)
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.
Karla says
Hi there, Sam. This is my first time to your site. Thank you for keeping your chill through the rudeness. I will be trying these cookies tomorrow, and look forward to experiencing the outcome.
Virginia says
I used Earth Balance vegan butter, powdered Swerve and a gluten-free flour. The mixture was so dry it would not hold together. Would it be the Swerve powdered sugar and/or the gluten-free flour that caused this? I can't imagine why. Anyway, the mixture was too dry to form into a brick let alone slice.
I'm not happy!
Charlotte Andrew says
Just my two cents...gluten free flours absorb alot more moisture and liquid, so I would imagine that's why your dough was dry. There's other recipes out there that are formulated just for gluten free baking...
Michelle Lee says
I made these yesterday and I'm really impressed with them. I halved the recipe and added another tablespoon or so of vegan butter to the batter because it was looking a little dry, and then I added freshly ground black pepper and ground cardamom seeds - the flavour and texture of the cookies are so good! Thank you for the recipe!
Sam Turnbull says
Wonderful! Sounds delicious, Michelle 🙂
Chris says
I need a gluten free option.
Would Bob's Mill Gluten Free 1-1 flour work in this recipe?
Thanks,
Chris
Kren says
I was wondering the same thing. We are allergic to wheat. Alternative flour? Bob’s red mill or a 1:1 flour brand.
Sam Turnbull says
Hi Chris, I'm not an expert in gluten-free cooking so I'm afraid I don't know.
Christine says
There are a large percentage of people with gluten issues. Might be something that you consider disclosing that you don't offer substitutions for gluten free people. You also might attract a larger audience if you add that to your offerings.
Diana Greenhorn says
I tried this recipe today using Becel's version of Vegan butter. It turned out great. Thank you!
Sam Turnbull says
Wonderful! SO happy you enjoyed!
Kelley says
Wow. As a vegan, I sometimes use recipes that have animal products in them and just veganize it myself. Never have I responded the way you did that they didn't offer substitutions. Her recipes are amazing... go to a gluten-free website if you can't figure it out on your own.
Norma says
Hi never heard of vegan buutter, none up North, can I use the block hard margarine as substitute? and butter is cow milk fat, so it would be nice to not use word butter as a name for it. ues butter substitute instead please.
KM says
“Vegan butter” is clearly not cow milk fat. Many brands actually say “vegan butter” on the packaging. “Butter substitute” is just not necessary - and, moreover, is likely to lead to a lot of confusion. Shortening, oil, margarine, and vegan butter could all be considered substitutes for butter. Not all will work in this recipe.
You’re going to have a hell of a time with vegan recipes if you don’t want their authors to make mention of the non-vegan versions of things. Burgers? Sausages? Cheese? Yoghurt? Milk? All originally non-plant-based. All regularly mentioned in vegan recipes.
I mean, this site includes “chicken” in its name. Surely, we can say “vegan butter”.
Sam Turnbull says
Hi Norma, vegan butter and vegan margarine are the same thing, so go for it 🙂 As for the term "vegan butter" that's what I like to call it. If you want to call it something different, go for it.
Madiosn says
Do you think it would work to add things to the dough, eg. make it a cherry shortcake , or chocolate?
Sam Turnbull says
As long as you keep the pieces small and you don't add too much I think the cookies should still hold together well. Enjoy!
Tina says
Super excited to make these - I love your recipes - they are my go to's! Wondering the best way to make these with the LEAST amount of sugar - and if I'm going TO FAR if I try to make them gluten free? I know that's a lot of adjustments - just wondering because my mom and sister are Gluten Free Vegans.
Bryan says
I'm wondering if you could use monk fruit because it's a 1:1 sugar replacement ratio, vegan, diabetic friendly.
Sam Turnbull says
Hi Tina! Thanks so much! I'm really not an expert in gluten-free or low sugar recipes, so I'm afraid I can't really help you out. Best of luck!
Lili says
Hi Sam! Super excited to try these. Two questions: any idea if you could use butter flavored coconut oil with these? Also what would be your thoughts on using this for an awesome pie crust?
Sam Turnbull says
Hi Lili! I've never worked with butter flavoured coconut oil. My guess is that it should work ok, but I find that sometimes baked goods get greasy when using coconut oil. I've never tested this for a pie crust, but it sounds yummy! You could do a cookie crumb crust 🙂
susan says
Hi Sam. I’m a new owner of your cookbook! Love your recipes here on the blog and in your book. For baking, when a recipe calls for vegan butter do you think the Earth Balance is suitable as opposed to the Buttery Sticks? This has puzzled me for quite a while. The sticks are difficult to come by for me in my area but the tub is always in my fridge. Thank you! I look forward to trying these. Love shortbread.
Molly Hooper says
I find that Earth Balance works in some recipes when it's in stick form, but less as spreadable! I dunno if Sam would say differently though, she's the expert! My all time fave go to vegan butter is Myokos brand. Comes in a square, but has measurements in tablespoons. I think it's like 8tbs per stick/ easy to look up though. You can find that brand in Trader Joe's, Target's and I think stop and shop's too!
Susan says
I had an idea that would be the case. I think I will wait til I shop again in our closest largish town . Too wasteful if they don’t turn out. Thank you for your comment, Molly. Very helpful!
Sam Turnbull says
Hi susan! Welcome 🙂 I always use Earth Balance in a tub as my vegan butter in ever recipe, so that will work perfectly 🙂
Jordan says
My non-vegan friend recently made these for me, knowing that the only non-vegan thing I miss is shortbread. It was THE BEST shortbread I have ever had in my life! I'm going to try and make these in the next few days. I was wondering if it would be possible to use cookie cutters with this recipe? Would you recommend just watching the bake time closely? Or adjusting the temperature, too? Thanks!
Sam says
YAY!!!!!! So happy you loved them so much. Yes, feel free to use cookie cutters. The baking time will vary depending on how thin or thick they are, and how large each cookie is. I would recommend watching them closely, they are done when the cookies are just kissed with golden brown. Enjoy!
Barb says
How much vanilla would I substitute for the vanilla bean? Sounds wonderful!
Sam says
1 teaspoon of vanilla extract 🙂
Kim Burke says
I added almond instead of vanilla and wow it was great! If I did it on purpose it would have even been better.
Sam Turnbull says
Amazing! Glad you enjoyed 🙂
Srivani says
Finally got around to making these! I LOVE shortbread, but I haven't made it since I was a kid. My mom makes shortbread every Christmas, but I'm not sure a Scot would consider them "shortbread"... but they are yummy none-the-less! Anyway, Sam, these were extremely easy and very tasty. Yes, maybe a little dry, but I remember true shortbread being a bit on the dry side. Certainly didn't stop me from eating 2 bars right away. 2 year old daughter kept asking for "more cookie please!"... so kid-approved!
Sam says
Haha, that's great! Glad you liked them even though you found them dry for your taste preference. Thanks for the feedback! 🙂
martinis2nite says
I put some shortbread in the oven as soon as I read the post this morning. The flavor is good but despite baking for a little less time than called for in the recipe, mine turned out drier, more crumbly and less sweet than regular shortbread. I made a vanilla glaze and a chocolate one and drizzled over the cookies to add a bit more sweetness. We're making cucumber sandwiches and will have proper tea this afternoon with shortbread and quite possibly a little sherry or port. Love your blog!
Sam says
Wow! That was fast 😀
Sorry you didn't love the cookies. Yes, the are mildly sweet (not very sweet), that's the way I am used to shortbreads. I sometimes sprinkle granulated sugar across the top when I pull them out of the oven for added sweetness, or the a glaze is great too! The proper tea sounds lovely! So happy you love my blog anyways!
Kim says
I love them for that reason! I love not so sweet sweets! Usually, I don't add the full amount of sweetener or don't add a glaze or icing so these were purfect.
samantha farrugia says
Hi!! Do you think I could sub sprouted spelt flour in this recipe?
Sam says
Hi Samantha (great name) 😉
I have no idea as I haven't tried it. Spelt flour is not something I use regularly, so it would be a complete guess for me if it would work or not. If you give it a go, let us know how it turns out!
Delia says
If wanted to make this gluten free, do you have a recommendation as to the flour? Oh b the way, I LOVE your blog and the recipes - they seem so doable not like so many food blogs where the recipes are complicated and make me feel like giving up before I even start.
A budgeting guide would be great! You are so inspiring - I dream of reinventing myself... very scary since I am main income earner for family (we have 1 child) & job provides benefits. Anyway keep up good work.
Sam says
Thank you so much Delia! I'm really happy you are enjoying my recipes! Yeah, I don't have any kids yet, so I figured now was a good time to take a risk. So happy you find me inspiring! Gluten free is not my expertise at all, but I am starting to think I should take a course in it, as I often get these questions. I did a bit of poking around and it looks like a lot of people use a blend of rice flour and cornstarch to get the right texture. You could try this recipe: http://www.food.com/recipe/gluten-free-melt-in-your-mouth-shortbread-146414 I haven't tested anything in my recipe, so I am not sure what would work. Hope that helps!
Emma says
Fantastic! I love shortbread too, they remind me of my Grandma's house 🙂
I really enjoyed this post as I too recently quit my job and decided to make a go of doing what I love instead, for many of the same reasons you listed. But I too do not get out of my yoga pants. I tried for a few hours this morning so I would 'feel' like I was ready for 'work', but my jeans didn't even make it til noon. I think tight pants stifle my creativity.
Really looking forward to seeing more from this blog!
Sam says
Hey Emma, Yoga pant wearers unite! Love it. It's so true, when I change in "real" clothes I end up changing back, because comfort!! Haha. Looking forward to seeing you in the comments 😀
Savannah says
I love your blog! You should write an entry on ways to be vegan/vegetarian in college or on an especially tight budget! This vegetarian student would appreciate it!
Sam says
Thank you Savannah! I was thinking about doing something like that! The good news, is a vegan diet can be one of the most affordable diets. Let me know if you have any questions in the meantime 🙂
Kim Burke says
Our local fire department passes out free produce one day a month to anyone! My meals revolve around most of what I get free so yes, being vegan is super cheap for me.
Lilly says
Thank you! So I know what to do for my next Scotish dinner as dessert 🙂
Sam says
You're welcome! What will you be making for the rest of your dinner?
martinis2nite says
I've been told that delicious Haggis can be made using lentils and mushrooms. Try adapting your favorite recipe. I'll be trying it out before the next Burn's Night Supper for sure.
Sam says
Haha, I have never had haggis before, and I can't say that I am sad about that one. Lentils and mushrooms on the other hand sound delicious!