Vegan Shortbread Cookies
The only Vegan Shortbread Cookie recipe you’ll ever need. They are perfectly sweet and crunchy with a buttery interior. Topped with a classic sugar frosting.
Servings Prep Time
30cookies 30minutes
Cook Time Total Time
15minutes 45minutes
Servings Prep Time
30cookies 30minutes
Cook Time Total Time
15minutes 45minutes
  • 2 1/2cup all purpose flour
  • 1/2cup icing sugar
  • 1/4 tsp sea salt, finely ground
  • 1/2tsp cinnamon
  • 1/2cup almond meal*(ground blanched almonds)
  • 1cup vegan butter, cold
  • 1/4cup agave
  • 1tsp vanilla extract
  • dried rose petals(optional for garnish)
  • candied sprinkles(optional for garnish)
For the frosting
  • 3/4cup icing sugar
  • 1/4tsp vanilla extract
  • 2tbsp oat milk(or other plant-based milk, plus more as needed)
  1. Sift flour and icing sugar into a large mixing bowl. Add salt, cinnamon and almond flour and mix gently to combine.
  2. Cut vegan butter into rough chunks and add to mixing bowl. Massage dough with hands to combine the flour and butter, until dough is shaggy and loosely combined. Add agave and vanilla extract and mix to combine. Then bring together to form a dough ball.
  3. Sprinkle work surface with flour and roll dough into a thin sheet, approx 1/4 inch thick. Cut round circles into the dough using a cookie cutter.*
  4. Preheat oven to 175C/350F. Line two baking sheets with parchment paper and place the cookies on sheet. Bake for 10-12 minutes, or until cookies are lightly golden in colour. Let cool completely.
  5. Make icing by sifting icing sugar into a mixing bowl. Add vanilla and 2 tbsp oat milk. Mix to combine. Add more oat milk, 1 tsp at a time, until you’ve reached desired frosting consistency. (I like the icing to be a little more runny than a classic cupcake frosting).
  6. Turn cookies upside-down and dip into frosting to cover surface. Place back on baking tray, icing side up. Garnish with dried rose petals and candied sprinkles. Enjoy as is, or place cookies in fridge until icing has hardened (approx. 2 hours).
Recipe Notes

Cookies will keep in fridge for up to one week.

If you don’t have a round cookie cutter you can also use a juice cup turned upside down. This is what I did.

For this recipe I used a vegan butter (bought at the organic store), you could also use margarine. I’ve never made shortbread with refrigerated coconut oil, but I’ve heard it’s also a good substitute. My recommendation is to use a vegan butter. It’s a more reliable solid than coconut oil, which will melt quickly as it warms.

The icing takes a while to harden onto cookies. Approx 2 hours. If you want the icing to be hard, it’s easiest to leave the cookies to chill in the fridge overnight. Or, enjoy right away with the icing soft. It’s just as tasty!