Feb 13, 2019 (Last updated Dec 23, 2021) by Hannah Sunderani
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.
This vegan shortbread cookie recipe is:
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.
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.
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.
If you’re digging this recipe you might also like these:
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.