Pin it
These buttery vegan shortbread cookies come together with just three simple ingredients for a classic treat that everyone can enjoy. The perfect balance of sweet and rich flavors creates a melt in your mouth texture that rivals traditional shortbread without any animal products.
I first made these cookies when my vegan friend was coming for tea and needed something simple yet impressive. Now they've become my go to recipe whenever I need a quick dessert that looks like I spent hours in the kitchen.
Ingredients
- Vegan butter: Provides the rich buttery flavor essential for authentic shortbread. Choose a high quality brand that gets solid when refrigerated for best results.
- Powdered sugar: Creates that delicate melt in your mouth texture that makes shortbread special. The fine texture blends perfectly into the dough.
- All purpose flour: Forms the structure of the cookies. You can use a gluten free blend if needed the cookies will still maintain their perfect texture.
Step-by-Step Instructions
- Prepare your workspace:
- Preheat your oven to 350°F and line a baking sheet with parchment paper. This temperature is perfect for achieving that slight golden edge while keeping the centers tender.
- Create the base:
- In a large mixing bowl cream together the softened vegan butter and powdered sugar until completely smooth and fluffy. Take your time with this step as proper creaming creates the perfect texture.
- Form the dough:
- Gently fold the flour into your butter mixture stirring just until combined. The dough will seem crumbly at first but will come together as you work it. Be careful not to overmix or your cookies may become tough.
- Shape the cookies:
- Using your hands roll the dough into 12 equal sized balls and place them on your prepared baking sheet with space between each. Press down gently to form cookie shapes approximately 1/4 inch thick.
- Add visual appeal:
- If desired use a cookie stamp to create a decorative pattern on top of each cookie. This not only makes them look professionally made but also creates more surface area for delightful crispy edges.
- Bake to perfection:
- Place your cookies in the preheated oven and bake for 15 to 17 minutes. Look for the edges to turn a light golden brown while the centers remain pale. This contrast creates the perfect shortbread texture.
- Cool completely:
- Allow the cookies to cool directly on the baking sheet. They will be quite fragile when hot but will firm up beautifully as they cool completely. Resist the temptation to move them too soon.
Pin it
Vegan butter is truly the star of this recipe. I discovered that allowing it to soften at room temperature rather than melting it creates that authentic shortbread texture that crumbles slightly when bitten. My family cannot tell the difference between these and traditional butter shortbread which makes these perfect for mixed dietary gatherings.
Flavor Variations
These simple shortbread cookies provide an excellent base for countless variations. Add a teaspoon of vanilla extract for a classic flavor or try almond extract for something different. You can also fold in lemon or orange zest for a citrus twist. For chocolate lovers add mini chocolate chips or drizzle the cooled cookies with melted dark chocolate. Each variation maintains the beautiful texture while offering new flavor experiences.
Pin it
Storage Tips
Store these shortbread cookies in an airtight container at room temperature for up to one week. The flavor actually improves after a day as the ingredients meld together. For longer storage place in a freezer safe container with parchment between layers and freeze for up to three months. Let them thaw at room temperature for about 30 minutes before serving. The texture remains remarkably consistent even after freezing.
Perfect Pairings
These delicate cookies pair beautifully with afternoon tea or coffee. Their subtle sweetness complements both bold and delicate beverages. For dessert serve them alongside fresh berries and vegan whipped cream for an elegant presentation. During the holidays arrange them on a platter with other cookies for a festive dessert board. The simple flavor profile makes them versatile enough to accompany almost any beverage or dessert spread.
Frequently Asked Questions
- → Can I use coconut oil instead of vegan butter?
Yes, solid coconut oil can replace vegan butter in a 1:1 ratio, though the flavor will be slightly different. Make sure the coconut oil is solid but workable (like softened butter consistency) for best results.
- → How do I store these vegan shortbread cookies?
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Let frozen cookies thaw at room temperature before serving.
- → Why did my cookies spread too much?
If your cookies spread, the vegan butter was likely too soft or warm. Chill the shaped cookies for 15-20 minutes before baking to prevent spreading.
- → Can I add vanilla extract or other flavors?
Absolutely! Add 1/2 teaspoon of vanilla extract, almond extract, or citrus zest to customize the flavor. Mix it in with the butter and sugar.
- → Is it necessary to use powdered sugar, or can I substitute granulated?
Powdered sugar is recommended for the smooth texture of shortbread. If using granulated sugar, blend it first to create a finer texture, otherwise, your cookies may be grainy.
- → How do I know when the cookies are done baking?
Look for light golden edges - shortbread cookies shouldn't brown completely. They'll still be soft when removed from the oven but will firm up as they cool.