Vegan Lemon Shortbread Cookies
Vegan Lemon Shortbread Cookies
Crisp, buttery, and zesty — the ultimate melt-in-your-mouth treat.
These vegan lemon shortbread cookies are light, crumbly, and filled with the fresh aroma of lemon zest. Perfect with a cup of tea, as a gift, or as a simple sweet indulgence, they’re made with just a handful of pantry staples — no dairy, no eggs, just pure plant-based goodness. 🌿💛
💚 Why You’ll Love This Recipe
- Buttery and delicate with a tangy lemon twist
- 100% vegan and dairy-free
- Only 6 ingredients and 1 bowl needed
- Great for baking ahead — they store beautifully!
🍋 Ingredients
- 1 cup vegan butter, softened
- ½ cup powdered sugar
- 1 ½ cups all-purpose flour
- ½ cup cornstarch (for that tender, melt-in-your-mouth texture)
- 1 tbsp lemon zest
- 1–2 tbsp lemon juice (adjust for tanginess)
- Pinch of salt
👩🍳 Instructions
- Cream the butter and sugar:
In a large bowl, beat vegan butter and powdered sugar until light and fluffy. - Add lemon goodness:
Mix in lemon zest and juice. The aroma at this stage is heavenly! 🍋 - Combine dry ingredients:
Sift in flour, cornstarch, and salt. Stir until a soft dough forms. - Shape and chill:
Roll dough into a log or press into a pan lined with parchment. Chill for 30 minutes to help them hold shape. - Bake:
Preheat oven to 325°F (160°C). Slice cookies ½ inch thick or cut with a cookie cutter. Bake for 12–15 minutes until the edges are lightly golden. - Cool and enjoy:
Let cookies cool completely before serving — they’ll firm up as they rest.
🌿 Optional Add-Ons
- Dust with powdered sugar once cooled.
- Dip half in melted vegan white chocolate for a fancy touch.
- Add a sprinkle of poppy seeds for texture and contrast.
🫖 Serving Ideas
Pair these shortbread cookies with:
- A cup of chamomile or earl grey tea 🍵
- Vegan lemon curd for a zesty dip
- Fresh berries for a simple dessert plate
Crisp, tangy, and perfectly buttery — these Vegan Lemon Shortbread Cookies prove that plant-based baking can be truly luxurious. 🌸
