Easy Homemade Vegan Shortbread Cookies

Crisp, buttery, melt-in-your-mouth shortbread cookies - made completely dairy-free! These easy vegan shortbread cookies are rich, delicate, and perfect for gifting or enjoying with a cup of tea.

This simple vegan shortbread recipe makes tender, golden cookies with a delicate crumb and just the right sweetness. With a few pantry staples and a quick chill, you'll have bakery-worthy shortbread that's perfect for dessert platters, tea time, or sharing with friends.

Over the years, I've experimented with countless ways to capture that perfectly tender, buttery shortbread texture - without dairy butter. This recipe became my go-to, inspiring some of my other favorites like Vegan Banoffee Pie made with the best Shortbread Crust, my Classic Lemon Bars with a melt-in-your-mouth, buttery shortbread crust, and our very popular British Shortbread Biscuits inspired by the hit television show Ted Lasso. Whether for the holidays or a cozy afternoon tea, these cookies always remind me how simple, plant-based baking can be every bit as comforting and nostalgic as the classics.

Why you'll love these vegan shortbread cookies

What makes this homemade shortbread special isn't just that it's vegan - it's how effortlessly it comes together. The texture is tender yet firm, with a delicate crumb that holds its shape beautifully. You'll love how dependable this recipe is: it bakes evenly, stores well, and looks as lovely on a tea tray paired my vegan lemon curd, as it does in a holiday gift box or cookie tin.

Ingredient Notes

Just 5 simple ingredients are all you need!

See the printable recipe card below for quantities & details

• Vegan Butter - Stick-style butters are the best choice for shortbread. Tub butters contain more water, which can make the cookies spread or too soft.
• Powdered Sugar - Gives a smoother crumb and lighter texture than granulated sugar.
• All-Purpose Flour - Unbleached flour gives the best flavor; spoon and level for accuracy.
• Vanilla Extract - A touch of warmth and aroma.
• Salt - Just enough to bring out the sweetness.

Optional Add-Ins: Try lemon zest, finely chopped nuts, or a drizzle of melted vegan chocolate once cooled

Pro Tip: For the most melt-in-your-mouth texture, use a high-fat vegan butter and don't skip the chill time - it's what gives these cookies their signature bite.

How to make homemade vegan shortbread cookies

Step 1: In a large bowl, use an electric mixer to cream the vegan butter and vanilla together. Add in the powdered sugar just until mixed.

Step 2: Stir the salt and flour together, then gradually mix into the butter at low speed until a soft dough forms. It may seem crumbly at first. Mix just long enough to combine.

Pro Tip: If your kitchen is warm, chill the dough for 5-10 minutes before shaping. It helps prevent the butter from softening too much.

Step 3: Transfer the dough to a lightly floured surface and shape into a ball. Wrap in parchment or plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).

Step 4: Preheat your oven to 350°F. Remove cookie dough from the refrigerator and place on a lightly floured flat surface.

Step 5: Roll the dough to about ¼-inch thick Place on a parchment-lined baking sheet.

Step 6: Cut the dough into cookies using a knife or cookie cutter. I cut these into simple rectangles.

Step 7: Place on a parchment-lined or baking sheet or silicone baking mat. Bake for 10-12 minutes, or until the edges are barely golden. Let the cookies cool a few minutes before transferring them to a rack or plate.

You can see that some of mine got a bit too dark on the edges - no worries - they'll be a tad crispy and snappy, sweet & scrumptious.

Quick Summary: Mix, chill, slice, and bake - that's all it takes for perfectly easy homemade vegan shortbread cookies every time!

Flavor Variations & Creative Twists

• Lemon Almond Shortbread: Add 1 tablespoon lemon zest and ½ teaspoon almond extract.
• Chocolate-Dipped Shortbread: Once cooled, dip half of each cookie in melted vegan dark chocolate and let set.
• Lavender or Rosemary: Add 1 teaspoon finely chopped herbs for a fragrant twist.
• Holiday Sparkle: Sprinkle with coarse sugar or dip the edges in crushed peppermint.

Example: For a festive dessert platter, combine these homemade shortbread cookies with my Old Fashioned Oatmeal Cookies and Swedish Heirloom Snowball Cookies for a colorful mix of textures and flavors.

Storage & Make-Ahead Tips

• Room Temperature: Store cookies in an airtight container for up to 5 days.
• Freeze Dough: Shape into logs, wrap, and freeze for up to 3 months - slice and bake as needed.
• Freeze Baked Cookies: Cool completely, then store in freezer-safe bags for up to 2 months.
• Pro Tip: Stack cookies between sheets of parchment to prevent sticking or breaking.