Perfect Vegan Shortbread Cookies (Soft + Buttery)

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These delicious vegan shortbread cookies are buttery soft treats with sprinkles for the perfect holiday cookie. These decadent cookies are easy to make and so delicious to eat! Add a drizzle of vegan white chocolate to transform it into an elegant treat.

A stack of vegan shortbread cookies sits in front of a plate with a bowl of sprinkles and more cookies.

It’s the most wonderful time of the year — when you get to bake cookies and share them with others right? That’s what it’s all about! All right. I know we have ice and stockings hanging by the mantle, but you and me? We know the real deal. It’s all about the cookies. It has always been all about the cookies.

I love a simple shortbread cookie, from vegan snowball cookies to the ones you see today!

But these? These are oh-so-easy vegan shortbread cookies made with just seven simple ingredients (plus sprinkles). To make it even better, we’re not rolling out the dough with a rolling pin. This is the best recipe!

the main ingredient

You can find the complete printable recipe with ingredient amounts below. But first, here are some ingredient explanations and steps to help you perfect this recipe every time.

Here are the ingredients you will need for this recipe:

Vegan butter — I recommend Earth Balance butter sticks, plant-based baking butter, or you can make dairy-free butter
sugar — To keep these cookies light and delicious, we’ll use powdered sugar.
Vanilla – I like to add vanilla extract to enhance the flavor.
salt – A little salt in the batter adds flavor.
Vinegar — I like to add a bit of apple cider vinegar to replicate the taste of European butter, which has a slightly fermented flavor. Plus, the vinegar interacts with the flour proteins to keep these cookies soft.
flour – I recommend using all-purpose flour. Make vegan gluten-free shortbread cookies by substituting baking-quality gluten-free flour.
Cornstarch – Cornstarch is incorporated into cake flour because it softens its stiff proteins. You’ll notice “soft” is the go-to word here. We want to deliver the best soft cookies!
sprinkles — This is optional, but it adds a fun decorative touch. See other topping ideas below.

Storage Tips

Store cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 10 days. Cookies can be frozen for up to 2 months.

A plate of vanilla cookies sits in front of a bowl of sprinkles.

Scottish shortbread

Shortbread originated in Scotland and is often referred to as a Scottish biscuit. Maybe that explains my love for this delicate cookie because I’m originally of Scottish heritage.

Want to make a vegan Scottish shortbread cookie? You’re in luck because the recipe we use today isn’t much different from the original recipe made in the Middle Ages. Of course, it uses a vegan butter.

A hand holds a vegan shortbread cookie and takes a bite. There are more cookies in the background.

Marley’s Tips

Make vegan lemon shortbread cookies by adding a teaspoon of freshly grated lemon zest to the batter.

Shortbread Cookie Topping Ideas

Take this vegan shortbread recipe to another level by adding some festive toppings. For example, you can dip shortbread cookies in chocolate, or you can add drizzles of vegan frosting. Here are some favorite cookie topping ideas:

Staring down at a plate of shortbread cookies. Beside the sprinkled bowl.

Vegan Christmas Treats

Yes, this is the best vegan shortbread cookies recipe! Now you’re ready for even more delicious vegan Christmas treats:

A hand holds a shortbread cookie with a bite.

Cook modePrevent your screen from going dark

Preheat oven to 325°F/165°C. Line 2 large cookie sheets with parchment paper.
In a large bowl, use a mixer to beat the butter and sugar together on medium-high speed until fluffy. This may take up to 5 minutes. Scrape down the sides of the container as needed.
Turn off the mixer and then add the vanilla, vinegar and salt. Beat again until just combined.
In a separate bowl, stir together the flour and cornstarch.
Gradually add the flour mixture while mixing on low speed. Continue until all the flour is added and it just comes together. You should be left with a workable dough.
Use a cookie scoop to portion out 1.5 inch balls (about a tablespoon in size). Quickly roll each portion of cookie dough between your hands to form smooth balls. Place on a prepared baking sheet, about 2 inches apart.
Use a fork dipped in powdered sugar to gently flatten the top of each cookie dough ball. Add sprinkles if using.
Place the pan in the oven and bake until the edges are lightly golden. 11 to 12 minutes. Cool in the pans for 5 minutes, then transfer to a rack and cool completely.
Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 10 days.

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Adding vinegar to the flour adds complexity to the flavor.

The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.

This post was originally published in 2014 and was updated in 2021 to include new photos, new text, and an updated recipe.

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