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.

shortbread cookies on cooling rack

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.

shortbread cooking process shot, batter

Vegan Shortbread Cookie Recipe

This recipe is one of the most simple vegan cookies you will find. Only four ingredients are used:

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.

cut out cookie dough

  • 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.

shortbread cookies

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 gluten free shortbread on a baking sheet

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Vegan Shortbread Cookies

Vegan Shortbread Cookies

These vegan shortbread cookies will shock you when they come out of the oven. Vegan gluten-free, melt in your mouth, and tasting just like one of my favorite classics, these cookies are great for entertaining, gifting, and eating at any time.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: vegan shortbread cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 16 servings
Calories: 167kcal

Equipment

Ingredients

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.

Nutrition

Calories: 167kcal | Carbohydrates: 20g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 128mg | Potassium: 4mg | Fiber: 1g | Sugar: 9g | Vitamin A: 539IU | Calcium: 8mg | Iron: 0.4mg