Vegan Shortbread Cookies
Did you think you’d never see vegan shortbread cookies?
I’m pretty sure almost everyone has had a perfectly buttery shortbread cookie before.
But shortbread cookies are buttery because of… the butter.
So how does a vegan enjoy the perfect buttery shortbread biscuit?
This vegan shortbread cookie recipe is the absolute perfect replacement.
It reminds me of the popular Walker’s Shortbread Cookies that you can find everywhere this time of year, and at all the parties throughout the year.
Enjoy these at your next party, alongside Vegan Snickerdoodles, Vegan Peanut Butter Cookies, and Vegan Oatmeal Cookies.
Try with a traditional English tea for maximum fancy points!
You can also roll this out to make a wonderful vegan shortbread pie crust.
Roll out your crust and prebake for 8-10 minutes, or follow your recipe’s instructions for baking your pie.
Originally published on December 23rd, 2019.
What Are Shortbread Cookies?
It is a traditional Scottish biscuit made with flour, sugar, and butter.
The amount of butter used in the recipe gives the shortbread its traditionally crumbly texture.
This makes shortbread perfect for making into a gluten-free and vegan recipe.
Crumbliness, common in gluten-free cookies, is welcomed in shortbread, and vegan butter is easily switched out for regular butter.
Why Is It Called Shortbread?
The texture made from butter and flour, creating a crumbly dough without gluten strands, is called “short”.
Shortbread, shortcrust, and shortcake are common “short” pastries.
Vegan Shortbread Cookie Recipe
This recipe is one of the most simple vegan cookies you will find. Only four ingredients are used:
- Gluten-Free All-Purpose Flour – I love Pillsbury and Namaste flour.
- Organic Cane Sugar – Wholesome sells a great 10 lb bag for a great price.
- Non-GMO Cornstarch – Comes with a resealable bag!
- Himalayan Pink Salt – Love buying this bulk to use in all my recipes.
- Vegan Butter – brands can usually be found at Walmart, Target, Publix, Kroger’s, etc. or you can use my homemade recipe.
How To Make Shortbread Cookies?
- Preheat your oven to 350° F. Line a baking sheet with a silicone baking mat or parchment paper.
- Sift flour, sugar, cornstarch, and salt into a mixing bowl, and stir until combined.
- Cut the butter into small pieces. Using your hands, mix the dry ingredients with the butter until a crumbly mixture forms.
- Squeeze the crumbly dough into a log shape, which can be round or square; or squeeze it into a ball, then roll out your cookie dough if you plan to use cookie cutters. Cover the log completely with plastic wrap, or place the rolled out dough on a cookie sheet.
- Place the cookie dough log or sheet in the refrigerator for at least 30 minutes. You can also make the dough ahead of time and bake the cookies when you’re ready.
- Slice the cookie dough log into quarter-inch disks, or cut it out using your cookie cutters. If the dough is too crumbly, leave it out for a few minutes. If a cookie breaks, just push it together. The heat from your fingers will help melt the butter in the dough and form the cookie.
- Place the cutout cookie dough on the lined baking sheet and bake for 10-12 minutes, until the cookies are very lightly browned and hard on the edges.
- Let the shortbread cookies cool for at least 5 minutes before moving.
Can You Freeze Shortbread Cookies?
You sure can! Let the cookies cool completely, then put them in a freezer bag.
You can also freeze the cookie dough!
When you’re ready to bake it, let it thaw on your counter for an hour, then slice your cookies and bake normally.
More Vegan Cookie Recipes:
- Vegan Snickerdoodles
- Oatmeal Cookies
- Vegan Thumbprint Cookies
- Vegan Peanut Butter Cookies
- Gingerbread Cookies
- Molasses Cookies
- Vegan Chocolate Chip Cookies
- Mexican Wedding Cookies
If you enjoyed these Vegan Shortbread Cookies and would love to see more, join me on Youtube, Instagram, Facebook & Twitter!
Get discounted copies of my cookbook here.
Fortunately, because of the Ads on our website, readers and subscribers of Healthier Steps are sponsoring many underprivileged families.
Categories
- Categories: Gluten-Free, Vegan
- Course: Dessert
- Cuisines: British, Scottish
Nutrition
(Per serving)- Energy: 140 kcal / 585 kJ
- Fat: 5 g
- Protein: 1 g
- Carbs: 22 g
Cook Time
- Preparation: 10 min
- Cooking: 10 min
- Ready in: 50 min
- For: 16 servings
Ingredients
- 1 1/2 cups all purpose gluten-free flour
- 2/3 cup organic cane sugar
- 1/2 cup non-GMO cornstarch
- 1/4 teaspoon Himalayan pink salt
- 1 cup Vegan Butter
Instructions
- Preheat oven to 350° F. Line a baking sheet with a silicone baking mat or parchment paper.
- Sift flour, sugar, cornstarch, and salt into a mixing bowl, and stir until combined.
- Cut butter into small pieces. Using hands, mix the dry ingredients with the butter until a crumbly mixture forms.
- Squeeze the crumbly dough into a log shape, which can be round or square; or squeeze it into a ball, then roll out your cookie dough if you plan to use cookie cutters. Cover the log completely with plastic wrap, or place the rolled out dough on a cookie sheet.
- Place the cookie dough log or sheet in the refrigerator for at least 30 minutes. You can also make the dough ahead of time and bake the cookies when you’re ready.
- Slice the cookie dough log into quarter-inch disks, or cut it out using your cookie cutters. If the dough is too crumbly, leave it out for a few minutes. If a cookie breaks, just push it together. The heat from your fingers will help melt the butter in the dough and form the cookie.
- Place on the lined baking sheet and bake for 10-12 minutes, until the cookies are very lightly browned and hard on the edges.
- Let the shortbread cookies cool for at least 5 minutes before moving.
I’m just in love of the ingredients used to prepare this vegan shortbread cookies
These look so yummy…I definitely need to try them
Thank you, I hope you enjoy them!