Vegan Shortbread Cookies
Feb 13, 2019 (Last updated Feb 21, 2023) by Hannah Sunderani
Vegan Shortbread Cookies
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.
Make these shortbread cookies with me!
Bake along with me as I make these vegan shortbread cookies on Vegan Afternoon with Two Spoons.
Vegan Shortbread Cookie Recipe
This vegan shortbread cookie recipe is:
- delicate and sweet
- light and crispy
- buttery
- melt-in-your mouth
- easy to make
- only 7 ingredients
There isn’t much more you could ask for in a vegan shortbread cookie! It’s a recipe that I make time and again for my loved ones because everyone adores them – from kids to vegan skeptics.
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!
The shortbread:
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.
The glaze:
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
Ingredients
Shortbread cookies
- 1 1/4 cup all-purpose flour (more for dusting)
- 1/4 cup icing sugar
- 1/4 cup almond flour (ground blanched almonds)
- 1/4 tsp ground cardamom
- 1/8 tsp fine sea salt
- 1/2 cup vegan butter , cold
- 2 tbsp agave
- 1/2 tsp vanilla extract
- 2-3 tsp almond milk (if needed)
sugar glaze
- 1/2 cup icing sugar
- 2-3 tsp almond milk
optional garnish
- 2-3 tbsp dried edible rose petals (optional for garnish)
- 2-3 tbsp candied sprinkles (optional for garnish)
Instructions
Shortbread Cookies
- Make the shortbread cookies: Sift the flour and icing sugar into a large bowl. Add the almond flour, cardamom, and salt and stir to combine.
- Cut the vegan butter into small cubes and add to the flour mixture. Using your hands, massage the butter into the flour mixture to form a shaggy and loosely combined dough. Add the agave and vanilla and mix together. If the dough is too dry, add 2 or 3 teaspoons of almond milk, a teaspoon at a time, and knead to form a shaggy dough.
- Turn the dough out onto a work surface. Using your hands, bring the dough together and knead to form a smooth ball. It is okay if there are a few dry spots. (Do not over-knead the dough or the cookies will be dense.) Wrap the dough in reusable wrap and chill in the refrigerator for 1 hour.
- Place the oven racks in the upper and lower thirds of the oven. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Lightly dust the work surface with all-purpose flour. Using a rolling pin, roll out the dough into a rectangle or oval about ¼ inch thick. (Try to handle the dough as little as possible for a light and flaky texture when baked.) Using a 2½-inch round cookie cutter, cut out rounds and transfer to the prepared baking sheets, leaving a small space between each cookie. Re-roll the scraps and cut out more rounds. You should have at least 18 cookies.
- Bake the cookies until lightly golden on top, 8 to 10 minutes. For even baking, rotate the baking sheets front to back and top to bottom halfway through. Let the cookies cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Sugar Glaze
- Sift the icing sugar into a small flat-bottomed bowl. Add 2 teaspoons of the almond milk and whisk together until smooth. If needed, add the remaining 1 teaspoon almond milk to thin the glaze.
- Turn the cookies upside down on a baking sheet. One at a time, dip the top of each cookie in the glaze to cover the surface. Place the cookies, iced side up, back on the baking sheet. While the icing is wet, garnish the cookies with the dried rose petals, if desired. Chill the cookies in the refrigerator until the icing has hardened, about 2 hours.
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Notes
Approvals
Nutrition
See more step-by-step instructions by visiting the recipe story here!
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THESE ARE THE BEST COOKIES!! Not just stunning but a great recipe and we’re a hit over the holidays!!
I’m so happy that you enjoyed the cookies Kayla!! So glad that were a hit over the holidays. 🙂
These are absolutely the best cookies!! They are better than high end bakery cookies and even more beautiful.
Wow what a sweet comment Brittany! I’m thrilled that you enjoyed these cookies so much. 🙂