Vegan Shortbread: 5 Secret Tweaks

Imagine biting into a golden, crumbly shortbread cookie that’s so rich and buttery, you’d swear it’s made with dairy. Surprise—it’s 100% vegan! Vegan shortbread is the ultimate crowd-pleaser, combining simplicity with indulgence. Whether you’re vegan, lactose-intolerant, or just craving a plant-based treat, this recipe delivers all the nostalgia of classic shortbread without compromise.

Did you know shortbread dates back to medieval Scotland, where it was reserved for special occasions? Today, we’re democratizing this royal treat with a vegan twist that’s ready in under 30 minutes. Like our popular rainbow bread, this recipe is foolproof, family-friendly, and perfect for beginners. But here’s the kicker: five secret tweaks elevate it from “good” to “can’t-stop-eating” status. Ready to bake magic? Let’s dive in!

What is Vegan Shortbread?

Why shortbread? Is it because these cookies are short on time? (Spoiler: yes, they’re quick!) Or because they’re “shortened” with fat, like coconut oil? The answer? Both! Traditional shortbread relies on butter, but our vegan version swaps in coconut oil for that signature crumbly texture.

And let’s address the elephant in the room: can vegan shortbread really taste buttery? Absolutely. As the old saying goes, “The way to a person’s heart is through their stomach”—and these cookies will steal hearts faster than you can say “second batch.” Ready to prove it? Let’s bake!

Why You’ll Love This Vegan Shortbread

Irresistible Texture: Crispy edges, tender centers, and a melt-in-your-mouth finish—thanks to a secret coconut oil hack.
Budget-Friendly: Skip the $8 artisanal vegan cookies! This recipe costs pennies per serving.
Flavor Boosters: Vanilla bean paste and flaky sea salt add gourmet flair.

Love our Vegan Lemon Bars? This shortbread is their perfect tea-time companion. Whip up a batch today and watch them disappear!

How to Make Vegan Shortbread

Quick Overview: Whip dough in 10 minutes, chill, slice, and bake. No fancy tools are needed!

Key Ingredients

1 cup vegan butter or coconut oil (solid, not melted)
½ cup powdered sugar (for tenderness)
2 cups all-purpose flour
1 tsp vanilla bean paste (or extract)
Pinch of flaky sea salt

Step-by-Step Instructions

Mix Wet Ingredients: Cream vegan butter and sugar until fluffy. Add vanilla.
Add Dry Ingredients: Gradually fold in flour and salt until dough forms.
Shape & Chill: Roll into a log, wrap in parchment, and refrigerate for 1 hour.
Slice & Bake: Cut into ¼-inch rounds, and bake at 350°F (175°C) for 12-15 minutes.

What to Serve With Vegan Shortbread

Earl Grey tea for a cozy afternoon.
Vegan vanilla ice cream sandwich hack!
Fresh berries and coconut whipped cream.

Top Tips for Perfect Vegan Shortbread

Chill the Dough: Prevents spreading for crisp edges.
Slice Thinly: ¼-inch thickness ensures even baking.
Don’t Overmix: Stop when the dough just comes together.

Craving the perfect golden Vegan Shortbread? Our recipe uses 5 secret tweaks (like coconut oil and vanilla bean paste) for crispy edges, melt-in-your-mouth centers, and rich flavor—all dairy-free! Ready in under 30 minutes. Bake, share, and watch them disappear!

Golden, crumbly, and irresistibly buttery—this Vegan Shortbread proves plant-based baking doesn’t skimp on flavor! With 5 simple tweaks (hello, coconut oil, and flaky salt), these cookies bake in 30 minutes and pair perfectly with tea or desserts. Dairy-free never tasted so decadent.