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A hand holds a shortbread cookie with a bite taken out.
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Vegan Shortbread Cookies

These easy vegan shortbread cookies are made without eggs or dairy (vegan), making them a perfect treat for everyone at your family table. It's a festive holiday treat that's delicious too!
Course Dessert
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 cookies
Calories 110kcal
Author Marly McMillen

Equipment

Ingredients

  • 1 cup vegan butter
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar (see note)
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • Sprinkles for decoration
Cups - Metric

Instructions

  • Preheat oven to 325°F/165°C. Line 2 large cookie sheets with parchment paper.
  • In a large bowl, use a mixer to beat together the butter and sugar at medium-high speed until fluffy. This can take up to 5 minutes. Scrape down the sides of the bowl as needed.
    Looking at a beater full of creamy vegan butter and sugar whipped together in a stand mixer.
  • Stop the mixer and then add vanilla, vinegar, and salt. Beat again until just combined.
    A hand holds a bowl of vanilla, pouring it into a mixing bowl with whipped butter.
  • Stir together flour and cornstarch in a separate bowl.
  • Gradually add flour mixture while mixing on low speed. Continue until all the flour has been added and it is just combined. You should be left with a workable dough.
    Flour is being added to a stand mixer bowl with whipped butter.
  • Use a cookie scoop to portion out 1.5 inch balls (around a tablespoon in size). Make smooth balls by rolling each portion of cookie dough quickly between your two hands. Place on a prepared baking sheet, roughly 2 inches apart.
  • Use a fork dipped in powdered sugar to gently flatten the top of each cookie dough ball. Add sprinkles if using.
    A hand holds a fork, pressing down on a cookie dough ball on a baking sheet.
  • Place the pan in the oven and bake until edges are lightly golden, 11 to 12 minutes. Cool on pans for 5 minutes, then transfer to racks and cool completely.
  • Store in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days.

Notes

Adding vinegar to the dough adds complexity of flavor.

Nutrition

Calories: 110kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 110mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 360IU | Calcium: 2mg | Iron: 0.5mg