Light and Easy Vegan Shortbread Cookies
Feb 13, 2019 (Last updated Mar 18, 2024) by Hannah Sunderani
Say hello to these light, sweet, buttery, and melt-in-your-mouth Vegan Shortbread Cookies! This is an easy european-style vegan shortbread recipe made with simple pantry ingredients like all purpose flour, almond flour, vegan butter and icing sugar.
I can confidently say I think you and your family and friends will absolutely adore these light and flaky vegan shortbread cookies. They are a hit any time of year! One of my favourite times to enjoy them is during the Holidays. If you’re planning on making these shortbread cookies during the holiday season, make sure to check out my vegan holiday cookie guide.
Without further ado, let me share how to make them!
Why You’ll Love My Recipe
This recipe contains a my secret baking ingredient, almond flour, that allows it to take on a superior texture and a deep, gourmet flavour that makes these buttery cookies taste straight out of a bakery.
Since releasing this classic holiday cookie recipe almost 5 years ago, it has been rated the BEST vegan shortbread cookie recipe by readers across several platforms. Just check out the rave review below
Hannah xx
Ingredient Notes
- Flour – This simple shortbread cookie recipe is made with classic all-purpose flour. I have yet to try fully gluten-free versions of this cookie dough, and can’t confirm a gluten-free flour blend will work in its place.
- Icing sugar – Also known as powdered sugar, this soft and powdery sugar keeps the cookie dough light, tender, and crumbly.
- Almond flour – The secret ingredient in many of my baking recipes! The healthy fats in almond flour are great at keeping cookie dough moist and prevents them from baking up too dry.
- Vegan butter – You’ll need 1 stick of your favourite cold vegan butter. If you are using unsalted butter, increase the added salt to 1/4 teaspoon.
- Agave – Adds a slight sweetness without overpowering the flavour or colour of the final baked cookies. Maple syrup will also work, but may yield a slightly darker cookie. Maple syrup will also give it a slight maple taste.
- Almond milk – Used to add moisture to the dough, as needed as well as to thin the icing to the desired consistency. For the best neutral flavour, use an unsweetened plant milk, or make my Homemade Almond Milk!
- Cardamom – This spice adds a warm, floral aroma to the simple shortbread cookies. It compliments the buttery, melt-in-your-mouth texture for a well-balanced, rich cookie!
- Vanilla – Similar to the cardamom, a splash of vanilla extract adds warmth, sweetness, and inviting depth of flavour.
How to Make Vegan Shortbread Cookies
Making these vegan shortbread cookies are simple and straightforward. I’ve made these fail-proof shortbread cookies countless times while even getting my kids involved! Here’s how to do it:
To Decorate:
These shortbread are delicious as is, but if you want to elevate them with an icing glaze, here’s how to do it:
Watch the how to video:
Below is my video from my YouTube Channel for how to make vegan shortbread cookies. Feel free to follow along. Or, feel free read the step by steps below. (It’s however you learn best!).
Vegan Baking Tips!
- Be gentle with the cookie dough. For the best, light and buttery shortbread cookies, try to handle the cookie dough as little as possible!
- Rotate the baking sheets. For even baking, rotate the baking sheets front to back and top to bottom half way through baking.
- Be mindful of your cookie cutter size! The bake time for these cookies is adjusted to suit cookies that are about 2 1/2-inches in size. If you are using a cookie cutter that is larger, a longer bake time is likely needed. Similarly, smaller cookies will need a short bake!
- Don’t over bake. On a similar line of thinking, don’t be tempted to bake the cookies too long. Like most of my gluten-free and vegan cookie recipes, these cookies are best slightly underbaked. They are ready when they are just golden brown around the edges, but still buttery and flaky throughout.
I hope you love these Vegan Shortbread Cookies as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! 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.
Light and Easy 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.
Watch The Video
Notes
Approvals
Nutrition
See more step-by-step instructions by visiting the recipe story here!
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Made these on the weekend and they are delicious! I subbed in crushed up candy cane for the topping!
These are the best vegan shortbread! Thank you for the recipe.
I’m so glad these worked out, Michelle!
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. 🙂