Classic shortbread, but dairy free and just as buttery tasting. These Vegan Shortbread Cookies bake up tender and crisp, with clean edges and a satisfying snap. They are simple to mix, easy to roll, and take well to a chocolate dip and a pinch of sea salt. If you want a holiday cookie that behaves, this one delivers.
So Simple, So Crisp
Late afternoon, the oven hums and the kitchen smells lightly sweet. I watch the mixer turn a sandy pile into a smooth, cool dough and know it is going to be a good bake. This dough rolls without drama, cuts clean circles, and keeps its shape in the oven.
I serve these plain on busy weeks, then dress them up with a chocolate dip when friends drop by. The texture is that perfect in-between, crisp at the bite, tender as it melts. They pack well for cookie boxes and survive a short road trip, which I appreciate. Here is exactly how I make it.
How I serve it:
Here’s exactly how I make it.
What You’ll Need
- All-purpose flour: Builds structure for that classic shortbread crumb. A quality 1 to 1 gluten-free blend can work, texture will be more delicate.
- Oat flour: Adds tenderness and a subtle nutty note. Homemade oat flour from rolled oats works in a pinch.
- Cornstarch: Lightens the bite and keeps the crumb fine. Potato starch is a reasonable swap.
- Powdered sugar: Dissolves fast, gives a smooth, sandy dough and clean sweetness.
- Fine salt: Sharpens flavor and balances sweetness throughout.
- Plant-based butter, cold and cubed: Provides rich flavor and the shortbread snap. Use a firm stick or block style that stays solid at room temp.
- Dark chocolate, optional: For dipping and contrast. Chopped bar chocolate melts smoother than chips.
- Flaky salt or very fine espresso, optional: A light sprinkle on wet chocolate adds pop.
You may also like: Vegan Cornbread Skillet Biscuits.
How to Make Vegan Shortbread Cookies
You will get clear, visual cues at each phase so your Vegan Shortbread Cookies bake perfectly.
Make the Dough
- Heat the oven to 350°F, 177°C. Line two sheet pans with parchment.
- Combine dry ingredients in the mixer bowl, mix briefly to blend.
- Add cold, cubed plant-based butter. Mix on low. The mixture looks dry and sandy, then starts to clump. Keep going until a smooth dough gathers and cleans the bowl, about 5 to 10 minutes total.
- Turn the dough out and press into a cohesive disk. If it feels sticky, dust the surface lightly with flour.
Roll and Cut
- Roll to about 1/4 inch, 6 mm, thickness. Aim for even pressure and clean edges.
- Cut 1 1/2 to 2 inch rounds, 4 to 5 cm. Re-roll scraps once for best texture.
- Arrange on prepared pans with slight spacing. These spread only a little.
Bake
- Bake 10 to 13 minutes, rotate the pans once halfway. Look for pale gold edges and matte tops.
- Remove from the oven, prick each cookie five or six times with a toothpick. This vents steam so the texture stays crisp.
- Cool on the pan 5 minutes, move to a rack to cool completely.
Dip and Finish
- Melt chocolate in 30 second bursts in the microwave, stirring between each, or use a small bowl over barely simmering water. Stir until smooth and glossy.
- Dip each cookie halfway. Place on parchment and sprinkle lightly with flaky salt or fine espresso. Chill briefly to set.
Pro Tips from the Test Kitchen
- Start with cold butter. Firm fat gives clean edges and a true shortbread snap.
- Be patient with the mixer. The sandy stage lasts, then the dough gathers fast.
- Keep thickness even. A small ruler helps, which prevents brittle edges.
- Bake to pale gold, not brown. Carryover heat finishes the centers.
Common Mistakes (And Fixes)
- Butter too warm: Dough spreads and edges blur. Start with cold cubes and mix on low.
- Overbaking: Dark tops taste dry. Pull at pale gold and cool on a rack.
- Rolling too thin: Cookies turn brittle. Keep thickness near 1/4 inch, 6 mm.
- Skipping steam holes: Texture softens. Prick right after baking.
- Crowded pans: Uneven color. Leave space and bake one sheet at a time.
Vegan Shortbread Cookies FAQs
Yes. Use a 1 to 1 gluten-free baking blend. The texture is slightly more delicate but still crisp.
It helps create a fine, tender crumb. Without it, the bite is firmer.
Very little. Cold fat and a moderate oven keep the shape tidy.
No. They are excellent plain. A drizzle works if you want a thinner coating.
It vents trapped steam and keeps the cookies crisp longer.
Vegan Shortbread Cookies
Ingredients
For the cookies
- 1/3 cup oat flour
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 2/3 cup powdered sugar
- 1/4 tsp salt
- 13 tbsp cold vegan butter Earth Balance; cut in 1/2″ cubes
For dipping (optional)
- 1 cup dark chocolate chips plus more if needed
- sea salt optional, for topping
- ground espresso beans optional, for topping
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Combine oat flour, all-purpose flour, cornstarch, powdered sugar, and salt in the bowl of a stand mixer.
- Add the cold cubed vegan butter. Using the paddle on low speed, mix until a smooth dough forms, 5–10 minutes. It will look crumbly at first—keep going until it comes together.
- Grab a handful of dough and form a rough ball. Roll to 1/4″ (6 mm) thick. Cut 1½–2″ (4–5 cm) rounds with a biscuit cutter. Transfer to prepared sheets, spacing ~1/2″ (1 cm); they spread very little. Re-roll scraps as needed.
- Bake 10–13 minutes, just until edges start to turn golden. Remove and immediately poke 5–6 small holes in each cookie with a toothpick to release steam. Cool on a rack.
- Optional dip: Melt chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between, until smooth (about 90 seconds total). Dip cookies, place on parchment, and sprinkle with sea salt or ground espresso. Refrigerate to set.
- Store cookies in the refrigerator for best texture (chocolate can get tacky at room temp). Enjoy!
Equipment
- Stand mixer with paddle
- Rolling Pin
- Biscuit cutter (1½–2 in)
- Baking sheet
- Parchment paper
- Cooling rack
- Microwave-safe bowl (for chocolate)
