Sweet, buttery, delicate, and melt-in-your mouth vegan shortbread cookies. I’m sharing the recipe! I made these vegan shortbread cookies for Valentine’s Day and they were a huge hit with Mr. Two Spoons.
This is an easy vegan shortbread cookie recipe made with only 7 ingredients, which you likely already have in your pantry. I’ve dipped mine in a simple 2-ingredient sugar glaze that is the perfect pairing.
So, let me tell you exactly how to make this cookie recipe, so that you can enjoy them pronto.
Vegan Shortbread Cookie Recipe
This vegan shortbread cookie recipe is:
- delicate and sweet
- light and crispy
- melt-in-your mouth
- easy to make
- only 7 ingredients
How to make Vegan Shortbread Cookies
It’s very easy to make vegan shortbread cookies. And I’m sure you will have no problem recreating this stellar recipe yourself.
Essentially, there are two steps involved for making this recipe: making the shortbread dough, and making the glaze.
So, let’s get into it!
I love this shortbread cookie dough because the ingredients are very simple, likely you already have them on hand, and it requires no special gadgets.
We will make the shortbread in a large mixing bowl, massaging the ingredients together in the bowl to make a shaggy dough.
Next, turn the dough onto your work surface and bring together to form a dough ball. Then, cover with reusable wrap (or plastic wrap) and let the dough chill-out in the fridge for at least an hour.
Once chilled, roll out the dough to be 1/4-inch thick and use a circular cookie cutter (I used a 2½-inch/6½ cm cutter) to cut out the cookie shapes.
Secret to light, buttery shortbread:
It’s very beneficial to let your dough chill, in order to achieve a crumbly, light and melt-in-your mouth texture. I like to wait an hour, or even prepare the dough the night before, so it’s ready in the morning.
Another great tip for achieving perfect taste and texture is to use a quality vegan butter. I really like the brand Miyokos, because the taste and texture is so similar to real butter. It works so well in this recipe!
If you’re using a softer (margarine-style vegan butter) you might need to add more flour to firm up the dough, about 1/4 cup extra. (Since there is higher water content in certain vegan butter brands; it may result in a wetter dough. Some extra flour will help tremendously in improving the texture). See my notes in the recipe below for more details about what to do if your dough feels too wet.
And, check out this great article by Taste of Home for additional tips to achieve light and buttery shortbread.
As for the glaze, I’ve used 2-ingredients: icing sugar and almond milk.
Whisk them together in a medium flat-bottomed bowl and dip the baked cookies, top side down, to coat the top.
I have sprinkled with edible rose petals and candied sprinkles. They’re just perfect for Valentine’s Day! Feel free to omit the sprinkles, or use your favourite sprinkle toppings.
If you want the glaze to harden, pop the cookies in the fridge to chill for at least 2 hours, or overnight.
How long do vegan shortbread cookies last?
These vegan shortbread cookies last up to one week. Store the fridge in an airtight container. They can also be frozen for up to 2 months.
Other vegan cookie recipes you might like:
If you’re digging this recipe you might also like these:
- Pumpkin Oatmeal Chocolate Chip Cookies
- Flourless Chocolate Chip Cookies
- Almond Linzer Cookies
- Soft and Chewy Gingerbread Cookies
So there we have it! An easy recipe for sweet, buttery, delicate, melt-in-your-mouth vegan shortbread cookies. This is a cookie recipe that I make on repeat – it has certainly become a go-to staple.
It satisfies all eaters from kids to vegan skeptics, and I’m sure you and your family are going to love it too!
If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Vegan Shortbread Cookies
For the glaze
- 3/4 cup icing sugar
- 1-2 tbsp almond milk (splashes more if needed)
- dried rose petals (optional for garnish)
- candied sprinkles (optional for garnish)
- Sift the flour, icing sugar, almond flour and salt into a large mixing bowl. Chop the vegan butter into chunks and add to the bowl. Massage together with your hands to form a shaggy dough.
- Pour in the agave and vanilla extract and mix to combine. Turn the dough onto a clean work surface and bring together to form a dough ball. (If the dough seems too wet, add up to 2 tablespoons more flour and knead to combine. See notes for my preferred vegan butter brand). Cover the dough with reusable wrap (or plastic wrap) and chill for at least 1 hour.
- Preheat oven to 350F/180C. Line two baking sheets with parchment paper. Sprinkle the work surface with flour and roll the dough into a sheet, 1/4-inch thick. Cut round circles into the dough using a round cookie cutter, (I used a 2½-inch/6½ cm cutter).
- Place the cookies onto the baking sheets and pop back in the fridge. Gather the dough scraps together to reform a dough ball, and roll out one more time, 1/4-inch thick. Cut out more cookies with cookie cutter. Place onto the baking sheets.
- Bake the cookies for 12 minutes, or until the cookies are lightly golden in colour. Let cool slightly, then transfer to a wire rack to cool completely.
- Make the glaze by sifting the icing sugar into a mixing bowl. Add the almond milk, a tablespoon at a time, and whisk together. (Add more almond milk, a teaspoon at a time, if desired for your preferred glaze consistency).
- Turn the cookies upside-down and dip into frosting to coat the tops. Place back on the baking tray, icing side up. Garnish with dried rose petals and candied sprinkles. Enjoy as is, or place the cookies in fridge until icing has hardened (about 2 hours).
VEGAN – VEGETARIAN – DAIRY-FREE – SOY-FREE
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