Easy Vegan Shortbread Cookies
Easy Vegan Shortbread Cookies is a easy American recipe that serves 8. 130 calories per serving. Recipe by Sara Kidd on YouTube.
Prep: 21 min | Cook: 25 min | Total: 56 min
Cost: $4.32 total, $0.54 per serving
Ingredients
- 300 grams Plain Flour (sifted)
- 80 grams Icing Sugar (sifted; use organic if in the US)
- 250 grams Vegan Butter (salted; if unsalted add a pinch of salt)
- 1 teaspoon Almond Extract (almond flavoring)
- 1 pinch Salt (optional if using salted butter)
- 20 grams Extra Plain Flour (add only if dough feels sticky)
Instructions
Sift Dry Ingredients
Sift 300 g plain flour and 80 g icing sugar into a large mixing bowl.
Time: PT2M
Cream Butter and Sugar
Place 250 g salted vegan butter in the mixer bowl and beat on medium speed for about 4 minutes until light and fluffy.
Time: PT4M
Add Almond Extract
Add 1 teaspoon almond extract and mix for 1 minute.
Time: PT1M
Incorporate Flour
Add the sifted flour mixture to the butter mixture and mix on low speed until a dough just starts to come together.
Time: PT3M
Adjust Dough Consistency
If the dough feels sticky, sprinkle up to 20 g extra flour and mix briefly until smooth.
Time: PT1M
Roll Out Dough
Lightly flour your work surface and rolling pin, then roll the dough to about 4 mm (½ cm) thickness.
Time: PT5M
Cut Shapes
Press your chosen cookie cutter into the rolled dough, cut out shapes, and gather scraps to re‑roll.
Time: PT3M
Transfer to Baking Sheet
Place the cut cookies onto a parchment‑lined baking tray, leaving a small gap between each.
Time: PT2M
Bake
Bake in a pre‑heated oven on the top rack at 350°F for 25 minutes, or until the edges are lightly golden.
Time: PT25M
Temperature: 350°F
Cool
Remove the tray and let the cookies cool on a wire rack for about 5 minutes before serving or storing.
Time: PT5M
Nutrition Facts
- Calories
- 130
- Protein
- 2 g
- Carbohydrates
- 20 g
- Fat
- 8 g
- Fiber
- 0.5 g
Dietary info: Vegan, Dairy-Free, Egg-Free
Allergens: Wheat (gluten), Almond (flavoring), Soy (in some margarine)
Ingredient Substitutions
- Instead of Plain Flour: All-Purpose Flour, Cake Flour
- Instead of Icing Sugar: Powdered Sugar, Confectioners' Sugar
- Instead of Vegan Butter: Vegan Margarine, Solid Coconut Oil
- Instead of Almond Extract: Vanilla Extract, Almond Essence
Equipment Needed
- Stand Mixer with Paddle Attachment
- Mixing Bowl
- Spatula
- Rolling Pin
- Cookie Cutters
- Baking Tray
- Parchment Paper
Critical Steps — Do Not Skip
- Cream butter and sugar until light and fluffy.
- Mix flour into the butter mixture just until a dough forms.
- Adjust dough consistency with extra flour if sticky.
- Bake at 350°F on the top rack for 25 minutes, monitoring colour.
Chef Tips from the Video
- Use room‑temperature butter for the best creaming texture.
- Sift both flour and icing sugar to avoid lumps.
- Line the tray with parchment for easy release and minimal cleanup.
- Baking on the top rack gives a uniform golden edge without over‑cooking the tops.
Troubleshooting
Dough is too sticky.
Add a little extra flour (5‑10 g at a time) until the dough no longer sticks to your fingers.
Dough is too dry and crumbly.
Add a teaspoon of plant‑based milk or a bit more melted vegan butter to bring it together.
Cookies spread or lose shape during baking.
Chill the cut cookies on the tray for 10‑15 minutes before baking, or lower the oven temperature by 10°F.
Cookies are under‑browned after 25 minutes.
Extend baking by 2‑3 minutes, watching closely to avoid over‑browning.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in a single layer, then transfer to a zip‑top bag; keep for up to 2 months.
Room temperature: Can be kept at room temperature in a sealed tin for 2‑3 days.
Make-Ahead Tips
- Chill the dough for 30 minutes before rolling to make cutting easier.
- Bake a batch ahead of time and store in an airtight container.
- Cookies freeze well after cooling; re‑heat briefly before serving.
Last updated: August 21, 2026
