Easy Vegan Shortbread Cookies

Vegan shortbread cookies are a rich, buttery treat! They’re perfectly sweet n’ salty and have an initially crumbly texture that takes a turn towards melt-in-your-mouth with each and every bite. 

I used to think of shortbread cookies as a cozy holiday season treat. But something about their light, crisp texture really suits warmer, sunnier days as well. These vegan cookies are airy yet satisfying and in the summertime, I’ve been known to keep a stash of these vegan shortbread cookies in the freezer–ready to be called upon whenever I’m craving an extra cool indulgence! 

Made from just 4 ingredients, not only are these cookies a testament to simple perfection, but this simplicity means you can whip up a batch of these in a snap. Less time in the (hot) kitchen means more time outdoors, enjoying company, or just hanging out. Sometimes the simplest vegan recipes are the best vegan recipes and these vegan shortbread cookies are no exception.

Vegan Shortbread Cookie Ingredients

• Powdered cane sugar – Also known as icing sugar, the fine texture of powdered sugar helps to produce a smooth, more delicately textured shortbread cookie where granulated sugar would make a crunchier, less “shortbread-like” cookie. As with all refined sugars, check to make sure your brand goes through a vegan processing method (not all do). Choosing organic sugar is one way to be sure.
• Vegan butter –  Using a good quality and great tasting vegan butter is crucial to a successful shortbread. Some of my favorites are Trader Joe’s Vegan Buttery Spread and Melt Organic Salted Butter Sticks, but you can use your own favorite brand or read up on my suggestions in our Best Vegan Butter taste test and review. 
• Vanilla extract – Adds a lightly floral sweetness to the shortbread cookie dough that rounds out the buttery flavor nicely. 
• All-purpose flour – Classic AP flour has the best consistency for producing the melt-in-your-mouth texture we’re after with vegan cookie recipes such as this one. I have not tried this shortbread recipe with other flours so I can’t recommend using almond flour, gluten free flour, or whole wheat blends here. 

How to Make Vegan Shortbread Cookies

1. Combine. In a large mixing bowl, combine the softened vegan butter and organic powdered sugar.
2. Cream the butter and sugar. Using an electric mixer, beat the butter and sugar until the mixture becomes creamy, light, and fluffy. Add the vanilla extract and continue beating until blended. 
3. Add flour. Add the all-purpose flour to the bowl with the butter mixture. 
4. Fold. Use a rubber spatula to fold the flour into the butter mixture. Continue working until the dough comes together, then flatten the dough into a thick disc, cover with plastic wrap, and refrigerate for 30 minutes. 
5. Preheat and roll. Preheat the oven to 325℉ and line two baking sheets with parchment paper. Place a sheet of parchment on your countertop or work surface, then place the shortbread dough in the center and another sheet of parchment on too. Use a rolling pin to roll and flatten the dough through the parchment sheet. Keep rolling until the cookie dough is about ⅓ inch thick.
6. Cut out. Use your favorite cookie cutter to cut out the dough. As you cut your shortbread cookies, gather up any scraps, press them together, then repeat the rolling and cutting as many times as needed to use it up.
7. Arrange. Place the cookies on the prepared baking sheets. These cookies don’t expand a whole lot, so you can arrange them fairly close together–I left about 1 inch between mine. 
8. Bake and cool. Let the cookies bake in your preheated oven for 12-15 minutes, or until lightly golden brown. Allow them to cool completely on a wire rack before serving.
9. Serve! Enjoy your vegan shortbread cookies on their own or dunked in your favorite hot beverage. 

Watch Us Make Vegan Shortbread Cookies

Chef Tips 

Be sure to use softened butter when creaming the vegan butter and sugar in Step 1. The easiest softening method: just leave the vegan butter you’ll be using out at room temperature for about 30 minutes before you start mixing. Depending on the vegan butter you’re using and what it’s made from, it may take a little more or less time to soften up. 

Make sure your baking sheets are cool or at room temperature before arranging your shortbread cutouts on them! This is especially important to keep in mind if you are using the same baking sheets to bake multiple batches of shortbread cookies. If you try to place unbaked cookie dough on already warm baking sheets, the vegan butter inside the dough will start melting before the cookies even hit the oven, and the cookies will not turn out right. 

To cool your cookie sheets down in between batches, resist the urge to run them under cold water as this may cause them to warp. My favorite move is simply to place the baking sheets outside and lean them vertically against a patio chair, table leg, flower pot–anything goes! The ambient air quickly circulates around the pan and brings it right back down to room temperature. 

How to Store 

At Room Temperature. You can keep vegan shortbread cookies at room temperature in an airtight container for up to a week. 

Refrigerating. If you want to store your cookies for a little longer, you can pack them in an airtight container and store in the refrigerator for up to 2 weeks. 

Freezing. To store them even longer, place the cookies in a freezer-safe airtight container or resealable plastic bag and store them in the freezer for up to 2 months. 

Thawing. When you’re ready to eat them, just let the frozen cookies thaw at room temperature for a few hours before enjoying them–unless you’re like me and enjoy them frozen just as much! Once thawed, plan to eat them within 3 days.