These vegan shortbread cookies are light and buttery, and even make great gifts for foodie friends. They only need 3 simple ingredients and are done in a jiffy!
These vegan cookies are super simple to make, and they can easily be decorated for any holiday or event. Just ice them, sprinkle them, or even dip them in chocolate!
This recipe only makes 12 cookies, but doubling the recipe is super easy. Once you taste how yummy they are, you’ll be doubling the recipe every time!
This vegan shortbread cookies recipe is...
- A tasty treat!
If you love vegan baking, make sure you grab a copy of my free vegan baking cheat sheet while you're here. It's packed with all my favorite plant-based substitutions to help you vegan-ize any recipe!
How to Make Vegan Shortbread Cookies
- Whisk together the sugar and vegan butter.
- Once combined, add the flour.
- Use your hands to form a dough.
- Chill the dough in the fridge.
- Preheat the oven and prepare a baking tray with parchment paper.
- Form balls from the chilled dough and place on the tray.
- Use a fork to press the balls flat.
- Bake the cookies in the oven until the cookies are pale golden brown.
- Remove the cookies from the oven and let them cool down.
Scroll down for the full recipe with measurements and detailed instructions.
Chocolate-Dipped Shortbread Cookies
Once the vegan shortbread cookies are completely cooled, you can dip them in chocolate.
Just put some dark chocolate chips in a microwavable bowl and heat for 30 seconds. Remove the bowl and stir the chocolate chips. Repeat this until the chocolate chips are completely melted.
Dip the shortbread cookies into the chocolate and them place them on wax paper to cool and harden.
Add Sprinkles for the Holidays
One way to make your shortbread cookies a little more festive is to top them off with some colorful sprinkles. Check out all these sprinkles - there's a color for every holiday!
Or you might just sprinkle them with a bit of sanding sugar while they’re still hot.
Add A Little Bit of Jam
Shortbread cookies make great gifts! One way to make them even prettier is by adding some flavored jam.
To make jam-filled shortbread cookies:
- For half of the cookies, cut out a small circle in the middle of the cookie before baking.
- Once the cookies are cooled, cover one side of the hole-less cookies with jam (like apricot, strawberry, or raspberry).
- Then, like a sandwich, top jam-covered side with the cookie with a hole. That way you can see the jam peeking through the hole.
Then just throw a few of these cookies in a clear bag and tie it closed with a ribbon. It’ll look just like a store-bought treat!
How long can I store vegan shortbread cookies?
You can store these cookies for up to a week at room temperature. But be warned - these are delicious and they probably won't make it that long without being eaten!
What is the difference between a sugar cookie and a shortbread cookie?
Sugar cookies are typically sweeter than shortbread cookies, which are have a lighter, buttery texture.
How do you know when shortbread cookies are done?
The cookies will have a slight golden brown color. If the cookies are brown or black, that means the cookies have been baked for too long.
More Vegan Cookies
If you love these shortbread cookies, be sure to check out all my vegan dessert recipes. Some of my favorite vegan cookies are:
And don’t forget to grab a copy of my free vegan cheat sheet too! It’s packed with my favorite easy substitutions to help you make just about any recipe vegan!
Vegan Shortbread Cookies
- In a medium bowl, whisk sugar and butter together. Then add flour. With your hands, form a soft dough.
- Leave dough in bowl and let it chill for 20 minutes.
- Preheat the oven on 375F (190C). Prepare a baking tray with parchment paper. Form 12 balls with the dough and place on tray. Use a fork to press the balls flat.
- Bake in the oven for 15 - 20 minutes, or until pale golden brown.
- Remove from the oven and let cool down on the tray.