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My vegan shortbread cookies are buttery soft yet crisp around the edges. They’re made in one bowl and need only 3 ingredients!
Need more vegan cookie recipes? Try my vegan chocolate chip cookies, vegan peanut butter cookies, vegan Christmas cookies, or vegan double chocolate cookies next.
Need a no-nonsense vegan cookie recipe fit for the holiday season? I’ve got you covered.
My vegan shortbread cookies have the same taste and texture as traditional shortbread cookies, except they’re made with a (very) shortlist of plant-based, wholesome ingredients.
Table of Contents
Why I love this recipe
- 3 ingredients. All you need is vegan butter, powdered sugar, and flour!
- Quick to make. Just 5 minutes of prep is needed, and no more than 12 minutes in the oven.
- Easily made gluten-free. Simply swap out the flour for a gluten-free flour blend, and bam! You have vegan and gluten-free shortbread cookies.
- The perfect texture. They’re thick, snappable, and melt-in-your-mouth, just like classic shortbread.
Ingredients needed
- Vegan butter. Be sure to use plant-based butter from a block, not a spread. You want the butter to be soft but not melted. I also tested vegan margarine, but I found it made the cookies grainy and gave them a weird aftertaste.
- Powdered sugar. Also known as confectioners’ sugar, powdered sugar gives the cookies a lighter and smoother texture.
- All-purpose flour. The base for the cookies. Sift it first to remove any clumps. If you use GF flour, make sure it has xanthan gum added, and if not, add ¼ teaspoon.
How to make vegan shortbread cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the cookie dough. In a large bowl, combine the softened butter with powdered sugar. Gently stir in the flour and mix until a thick dough remains.
Step 2- Shape. Using a cookie scoop, form 12 cookie dough balls and place them on the prepared baking sheet. Press down on each one to form a cookie shape, and if desired, use a cookie stamp to form a pattern.
Step 3- Bake. Bake the cookies for 15-17 minutes or until the edges turn golden brown. Remove from the oven and allow them to cool on the sheet completely.
Arman’s recipe tips
- Make your own powdered sugar. If you don’t have any powdered sugar, you can make your own in a snap. Just blend granulated sugar until you have a fine, powdery texture.
- Add extracts. Almond, lemon, orange, or vanilla extract are all great options.
- Fold in some mix-ins. Like sprinkles, mini chocolate chips, or chopped nuts.
- Top the cookies with a drizzle of melted chocolate and flaky sea salt.
Storage instructions
To store: Shortbread cookies can be stored at room temperature in an airtight container for up to two weeks.
To freeze: Place cookies in a freezer-safe bag and store them in the freezer for up to six months.
Frequently asked questions
I didn’t test this recipe with other types of flour, so I can’t guarantee they’ll turn out right. If you want to use almond flour, I suggest making my almond flour sugar cookies instead.
Yes, you can use coconut oil instead of butter. That said, I suggest adding one teaspoon of butter extract so you don’t miss out on the flavor.
More vegan dessert recipes you’ll love
- Almond milk ice cream
- Vegan brownies
- Vegan cookie dough
- Vegan chocolate cake
- Or any of these vegan desserts
3-Ingredient Vegan Shortbread Cookies
Ingredients
- 1/2 cup vegan butter softened
- 6 tablespoons powdered sugar
- 1 cup all purpose flour gluten free, if needed
Instructions
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, mix together your softened butter with powdered sugar, until completely combined. Then, gently fold in the flour and mix very well, until a thick dough remains. Push the dough together to form a smooth ball.
- Using your hands, form 12 balls of dough and place on the lined sheet. Press down on each one into a cookie shape, and if desired, use a cookie stamp to form a pattern.
- Bake the cookies for 15-17 minutes, or until the edges begin to go golden brown. Remove from the oven and allow cookies to cool on the sheet completely.
Notes
Nutrition
Originally published November 2022, updated and republished September 2024
QUESTION… Have you used Swerve Powdered Sugar in place of Regular Powdered Sugar???
I am off all sugar, occassionally will use Coconut sugar. Haven’t tried running that thru my nutri bullet to make it a powder yet…
mmm !!! sooo easy too!! I am not much of a cook. I would rather be outside. The small bowl was perfect. They really tastes like shortbread!… I made a second batch and put ginger and chocolate milk powder in. The dough tastes so good I went ahead and put chocolate chips om some of them. Pulled the cookies out and set chips on top then put them back in until the edges browned did the comment go?
mmm !!! sooo easy too!! I am not much of a cook. I would rather be outside. The small bowl was perfect. They really tastes like shortbread!… I made a second batch and put ginger and chocolate milk powder in. The dough tastes so good I went ahead and put chocolate chips om some of them. Pulled the cookies out and set chips on top then put them back in until the edges browned
This is very easy to make. Not vegan, but I want to try.
Why is this recipe called shortbread cookies? What is the meaning of the shortbread?
What would you say, could I bake them for longer so they are “harder” and crispier?
Can you not add measurements in ‘GRAMS’ as well in all of your recipes? Please do bother to reply to your recipes followers.
These were also…thank you
So I made this gluten free with 3/4 Al purpose blend and 1/4 oat flour and it was amazing! People I have gave them to are now raving for more. Glad to have a shortbread I can make both gluten free and almond flour free!
Can I use almond flour or my own made oat flour ?
Can you not add measurements in ‘GRAMS’ as well in all of your recipes? Please do bother to reply to your recipes folders.