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Vegan Shortbread Cookies

A vegan twist on a sweet and crumbly traditional Scottish shortbread recipe.

Course Dessert
Cuisine vegan
Keyword vegan shortbread cookies
Prep Time 15 minutes
Cook Time 25 minutes
Chill time 30 minutes
Servings 15 People
Calories 160 kcal


  • ½ Cup Caster/ superfine sugar (100g)
  • ¾ Cup Vegan butter (200g)
  • 1 Teaspoon Vanilla essence
  • 2 Cups + 1 tablespoon All-purpose flour* (280g)
  • 2 Tablespoons Cornstarch (corn flour)
  • 2 Tablespoons Caster sugar, to dust (optional)


  1. Preheat oven to 170°C/ 340°F and line a baking tray with parchment paper.

  2. Cream together the sugar, butter and vanilla.

  3. Add in the flour and cornstarch. Mix until it begins to stick together then use your hands to form a dough. Refrigerate the dough for 15 minutes.

  4. Knead the chilled dough to get any cracks out then gently roll it out to about 1 inch thick on a floured surface. Cut into fingers around 3-4 inches long or use a cookie cutter of choice and carefully transfer them onto your baking tray.

  5. Dock each cookie using a fork and bake for 25-30 minutes until firm at the edges. The shortbread should still be mostly pale in color and will be slightly soft in the middle- it will firm up as it cools.

  6. Allow the shortbread to cool completely before attempting to remove it from the tray. Sprinkle sugar on top if desired and enjoy!

Recipe Notes

Nutrition Facts
Vegan Shortbread Cookies
Amount Per Serving
Calories 160 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 78mg3%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 7g8%
Protein 2g4%
* All values are an estimate only and will vary depending on the food brands used.