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logo-sara-kidd-vegan-baking (2)

Vegan Shortbread Cookies

By Sara Kidd June 7, 2019 17 Comments

Jump to Recipe
vegan shortbread cookie recipe v2 this recipe

Now this vegan shortbread cookies are the bomb! You only need four ingredients to bake them and it’s a very simple recipe to follow. The shortbread tastes exactly the same as non-vegan shortbread cookies, it’s a brilliant cookie recipe and you can easily add variations such as rosewater or vegan melted chocolate.

It’s a great vegan cookie recipe if you’re just starting out and wanting to learn how to bake vegan. These shortbread cookies can be cut into any shape and decorated with chocolate or royal icing. These shortbread cookies keep for a few weeks in an airtight container and can be frozen for a few months.

Watch my youtube video for more shortbread tips and tricks for this recipe.

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shortbread, cookie, dairy free, easy vegan cookie, easy recipe, baking, biscuit,

Easy Vegan Shortbread Cookies using 4 Ingredients


★★★★

4 from 12 reviews


  • Total Time:
    40 minutes

  • Yield:
    24 small cookies 1x



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Ingredients


Scale

  • 250 grams vegan butter or margarine (1 cup at room temp)
  • 80 grams icing or powdered sugar (a little more than 1/2 cup)
  • 300 grams plain all purpose flour (2 1/3 cups + 1 tbs / plus extra)
  • 1 tsp almond extract / flavouring


Instructions

  1. Pre-heat your oven to 175C / 350F and line 2 baking trays with baking paper.
  2. Using a mix master with a paddle attachment, beat butter on low to soften it for minute. Then add sifted powdered sugar and cream together for 2 minutes until light and fluffy. Scrap down the sides half way through.
  3. Add almond extract and beat on low for 30 seconds.
  4. Add sifted flour and beat on low. The mixture will start to come together as crumbs and then will form a soft delicate dough. If needed, add 1-2 tbs of water if it’s not coming together.
  5. Using your hands bring dough together into a ball. If it's super sticky and sticking to your fingers (see my video example) add a little extra flour. Place in the fridge for 30 mins to a few hours to help it firm up. I even leave mine over night sometimes.
  6. Roll dough out on bench about 5 mms or 1/2 cm thick and cut with cookie cutter.
  7. Place cookies on tray and bake for 23-25 minutes on the top rack of your oven. Check them at the 20 min mark. They will remain pale but go slightly brown on the bottom and around the edges.

Notes

See my super quick YouTube video for all my tips, tricks and variations with this recipe and how to get the perfect dough. 

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Cookies, High Tea

Keywords: shortbread, vegan, vegan baking, vegan cookie

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Share a photo and tag @veganbakesbysarakidd — we can’t wait to see what you’ve made!


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Filed Under: Vegan, Baking Show, Basics, Classic Flavours, Cookies, Recipe, Video Tagged With: biscuit, butter, cookie, dairyfree, shortbread

About Sara Kidd

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Comments

  1. Kate says

    November 26, 2022 at 8:17 am

    Hi Sara
    Thank you so much for all your recipes. I love your book the Vegan Cake Bible!
    I normally use nuttlex as the butter/margarine in cookies but even with freezing I find the dough is still very soft. Just wondering if you can suggest another alternative that you can purchase from Coles or Woolworths? my local health food shops don’t stock a vegan butter.

    Reply
    • Sara Kidd says

      November 29, 2022 at 8:28 am

      Hi Kate, you could try doing half nuttlex and half veggie shortening mix…

      Reply
  2. Bar says

    March 29, 2022 at 3:17 am

    I made them and I don’t know if I messed up with proportions (don’t have a scale) or what but I left them in the over for over 25′ and still look raw in the middle 🙁

    ★★★★★

    Reply
    • Sara Kidd says

      March 29, 2022 at 6:55 am

      Hey Bar
      So sorry these didn’t work out for you. Not sure what happen. Did you pre heat your oven before baking?

      Reply
  3. Steve Platt says

    January 2, 2022 at 12:20 pm

    made these sooo many times over Christmas, they are sooo good
    Making them again now only this time putting choc chips in them
    YUM!

    ★★★★★

    Reply
    • Sara Kidd says

      January 2, 2022 at 5:53 pm

      Hey Steve
      Thanks so much for letting me know!

      Reply
  4. Steve Platt says

    December 25, 2021 at 12:03 pm

    Just made these for Christmas Day. OMG! They are AWESOME! Thanks so much for this recipe, I’ve been looking for a really good buttery, crumbley shortbread for ages. This takes the biscuit! (pun very much intended)
    Definitely be my go to shortbread from now on
    Thanks again and Merry Christmas

    ★★★★★

    Reply
    • Alice says

      December 14, 2022 at 11:57 pm

      Hi, I am baking these as gifts for Christmas, but as I’m disabled and need support workers to help and I only have two hours twice a week to do this, I need to know how long they will last once baked/cooked. And I assume in an airtight container of some sort? Also I intend to change the almond extact for vanilla extract. And to do 3 different versions, depending on time.
      One plain vanilla, one vanilla and chocolate chips and one chocolate and chocolate chips, with a hint of vanilla. And possibly some nuts if I have any leftover from the chocolate truffles I’m making. (All vegan) and again if I have time. Any help would be greatly appreciated. As the comment you left about them being OK for 1 to 2 weeks after someone else asked I was not sure if it referred to the dough or the baked cookies. Sorry. I’m in the autistic spectrum and need very specific details otherwise I get confused with all the different possibilities. Thanks.

      Reply
      • Sara Kidd says

        December 16, 2022 at 7:45 pm

        Hi Alice
        You can freeze these cookies once baked for about 3 to 4 weeks sealed in an airtight zip lock bag and in placed into an airtight container in the freezer.
        Otherwise you can do the same actions – airtight bag and container in the fridge for 1 to 2 weeks.
        Those flavour variations sound perfect.
        Good luck!
        Sara

        Reply
  5. Diane says

    August 22, 2019 at 10:25 am

    Hi Sara, thinking to make these for our carers lunch ( parents / partners etc of our brain injury patients). Just wondering how long they would keep for?

    Reply
    • Sara Kidd says

      August 22, 2019 at 10:27 am

      Hey Diane
      I freeze them for up to a month. You can keep them in the fridge for 1 to 2 weeks with no issues.
      xox

      Reply
      • Diane says

        August 25, 2019 at 3:08 am

        Thank you so much Sara for all that you share with us home bakers💐

        Reply
        • Sara Kidd says

          August 26, 2019 at 11:50 pm

          Not a problem, it’s my passion!

          Reply
  6. dara says

    June 19, 2019 at 6:28 pm

    Okay. So your site is OUTTA SIGHT! The easy conversion and amount thing? THAT’S RAD!!! Thank you, and thank you for this yummy recipe!

    Reply
    • Sara Kidd says

      June 19, 2019 at 8:11 pm

      Thank you Dara xoxox

      Reply
  7. AIMEE BREMER says

    June 8, 2019 at 6:32 pm

    sara, love your videos and can’t wait to try, however, i am so confused as you, across the pond, use different verbage than we use. i noticed that the great british baking show started using “fan” to describe convection and sometines *but not always) give the alternate for conventional times and temps. what if you can only adjust your oven by 5 degrees at a time? i don’t understand the difference between strong and regular flour. please help me understand, SOS

    Reply
    • Sara Kidd says

      June 8, 2019 at 8:02 pm

      Hey Aimee, sorry it’s confusing.
      F is for Degree fahrenheit
      C is for Celsius fahrenheit
      Here is a UK conversion chart. https://www.bbcgoodfood.com/conversion-guides
      You want a moderate heated oven for these biscuits.
      You want to use All Purpose Flour. This is called Plain Flour in Australia.
      Does that help?
      xox

      Reply

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