These vegan shortbread cookies are delightful to prepare and absolutely irresistible! Buttery, crunchy, and incredibly addictive, they’re made in just one bowl with 6 simple ingredients. Perfect for the holidays, gifting, or simply enjoying with a cup of tea!
Whether you’re baking these for yourself, sharing with family, or packaging them as thoughtful homemade gifts, these buttery cookies are guaranteed to impress. Their tender, crumbly texture and delicate flavor make them a timeless classic that everyone loves.
What makes this recipe special is its versatility. With one base dough, you can create five different flavor variations—from classic vanilla to zesty citrus and warm spices. It’s the perfect way to please everyone’s taste buds!
📘 What Are Shortbread Cookies
A shortbread cookie is a classic Scottish biscuit traditionally made with butter, sugar, and flour. Known for its tender, crumbly texture and rich, buttery flavor, shortbread is especially popular during the Christmas holidays but can be enjoyed year-round as a delightful snack with tea or coffee.
🥣 How to Make It
Start by creaming vegan butter with powdered sugar, almond milk, and vanilla extract. You can use store-bought vegan butter or homemade vegan cultured butter for an extra special flavor.
Next, add flour, almond flour, and a pinch of salt. Mix until it forms a smooth, cohesive dough.
At this point, you can flavor the dough! I’m sharing 5 different flavors below, but feel free to get creative.
🍪 5 Delicious Flavors
The recipe gives you directions for the base vanilla dough. Then, you can flavor the dough to your liking.
🍦 Vanilla Bean
The classic! Add the seeds of one vanilla bean (or 1/2 tsp vanilla bean paste) for an intense, aromatic vanilla flavor that elevates the buttery shortbread.
🍫 Chocolate Chip
Fold in 1/4 cup of mini vegan chocolate chips for little pockets of melted chocolate in every bite. A crowd-pleaser!
🍊 Orange Zest
Add the zest of one organic orange for a bright, citrusy twist that pairs beautifully with the buttery cookie. Perfect for the holidays!
🌿 Matcha
Incorporate 2 teaspoons of matcha powder for a subtle earthy flavor and a beautiful green color. Elegant and sophisticated!
🎄 Cinnamon-Spiced
Add 1 teaspoon of ground cinnamon and a pinch of nutmeg for warm, cozy flavors that are perfect for the winter season.
Once your dough is flavored, shape it into a long log about 1.5 inches (4cm) in diameter. Wrap it tightly in parchment paper or plastic film and refrigerate for at least 2 hours.
Baking
To bake, cut each log into 1/2-inch thick slices and arrange them on a baking sheet lined with parchment paper. The cookies won’t spread much during baking, so leaving just 1 inch between each is enough.
Finally, bake the cookies for 18-20 minutes or until the edges are golden brown. Let them cool completely, and enjoy!
📔 Pro Tips for Success
Use room temperature butter.
Softened butter creams more easily with the sugar, creating the perfect tender texture. If your butter is too cold, the dough won’t come together properly.
Don’t overmix the dough.
Mix just until the dough comes together. Overmixing can develop too much gluten, resulting in tough cookies instead of tender, crumbly shortbread.
Chill thoroughly.
Chilling the dough for at least 2 hours is essential. It firms up the butter, making it easier to slice and preventing the cookies from spreading during baking.
Let them cool completely.
Shortbread cookies are delicate when warm. Allow them to cool completely on the baking sheet before transferring to a wire rack—they’ll firm up beautifully.
💬 Frequently Asked Questions
Can I make these gluten-free?
Yes! Simply use your favorite 1:1 gluten-free flour blend in place of all-purpose flour.
Can I freeze the cookie dough?
Yes, you can freeze the raw cookie dough after chilling it in the refrigerator for at least 2 hours. The cookie dough will keep for up to 6 weeks in the freezer. Before slicing, allow the dough to thaw in the refrigerator for 4-6 hours.
How should I store them?
Keep the cookies in an airtight container at room temperature. They’ll stay fresh for up to 5 days.
Can I use coconut oil instead of butter?
I don’t recommend substituting coconut oil for butter, as it will change the texture and flavor. Vegan butter is essential for that classic shortbread taste.
I hope you’ll love these vegan shortbread cookies! They’re perfectly sweet, crumbly, and buttery—delicious served with coffee or tea, and they make a wonderful homemade gift!
Vegan Shortbread Cookies (5 Flavors)
Ingredients
Base Dough
- 1 cup vegan butter, softened (226g)
- 1/2 cup powdered sugar (60g)
- 2 tbsp almond milk (30ml)
- 1 tsp vanilla extract
- 2 cups all-purpose flour (250g)
- 1/2 cup almond flour (50g)
- 1/4 tsp salt
Flavor Variations (for 1/2 batch each)
- Vanilla Bean: Seeds of 1 vanilla bean (or 1/2 tsp vanilla bean paste)
- Chocolate Chip: 1/4 cup mini vegan chocolate chips
- Orange Zest: Zest of 1 organic orange
- Matcha: 2 tsp matcha powder
- Cinnamon-Spiced: 1 tsp ground cinnamon + pinch of nutmeg
Instructions
- Cream butter and sugar: In a large bowl, cream together the softened vegan butter and powdered sugar until light and fluffy (about 2-3 minutes).
- Add wet ingredients: Add the almond milk and vanilla extract. Mix until well combined.
- Add dry ingredients: Sift in the all-purpose flour, almond flour, and salt. Mix until a smooth dough forms. Do not overmix.
- Divide and flavor: Divide the dough in half (or quarters for more flavors). Add your chosen flavor variations to each portion and knead gently until incorporated.
- Shape and chill: Shape each portion of dough into a log about 1.5 inches (4cm) in diameter. Wrap tightly in parchment paper or plastic wrap. Refrigerate for at least 2 hours, or until firm.
- Preheat and slice: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Slice the chilled logs into 1/2-inch thick rounds.
- Bake: Place the cookies on the prepared baking sheets, leaving about 1 inch between each. Bake for 18-20 minutes, until the edges are lightly golden.
- Cool: Let the cookies cool completely on the baking sheet before transferring to a wire rack.
Notes
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Diamond cookies: Roll each log in granulated sugar before slicing for a sparkling finish.
- Freezing: Freeze unbaked logs for up to 6 weeks. Thaw in the refrigerator before slicing.
- Storage: Store in an airtight container at room temperature for up to 5 days.
