Vegan Lemon Shortbread Cookies
🌱 Vegan Lemon Shortbread Cookies 🍋
These Vegan Lemon Shortbread Cookies are buttery, tender, and full of bright lemon flavor. They have that classic shortbread snap on the edges with a soft, melt-in-your-mouth center — and they’re completely dairy-free. Simple ingredients, one bowl, and a short chill are all you need.
I love how the lemon zest perfumes the whole dough. These cookies look plain and elegant in a bowl, but the flavor is anything but basic. Perfect with tea, coffee, or a little afternoon treat. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Vegan Lemon Shortbread Cookies 💚
- 🌱 Completely dairy-free and egg-free
- 🍋 Bright, fresh lemon flavor
- 🍪 Classic tender shortbread texture
- ⏱️ Easy one-bowl dough
- ✨ Simple ingredients, bakery-style result
- 🧊 Keep well for days
The Secret to Tender Vegan Shortbread
Good vegan butter is the key. Cream it well with the sugar so the dough stays light, then mix in the flour just until it comes together. A little lemon zest gives the strongest flavor, while a splash of lemon juice brightens everything. Chilling the dough helps the cookies keep their round shape in the oven.
Frequently Asked Questions ❓
Which vegan butter works best? 🧈
Use a firm stick-style vegan butter, not a soft tub spread. Brands that bake similarly to dairy butter give the most classic shortbread texture.
Can I make the dough ahead? 🕒
Yes. Wrap the dough and refrigerate for up to 3 days, or freeze for up to 1 month. Thaw in the fridge before rolling and cutting.
How should I store the cookies? 🧊
Keep in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
🌱 Vegan Lemon Shortbread Cookies
Ingredients 🛒
- 1 cup (225 g) vegan butter, softened
- ½ cup (100 g) granulated sugar
- 2 tablespoons powdered sugar (optional, for extra tenderness)
- 2 tablespoons fresh lemon zest (from 2 lemons)
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2¼ cups (280 g) all-purpose flour
- ¼ teaspoon salt
Instructions 👩🍳
- In a large bowl, cream the vegan butter, granulated sugar, and powdered sugar until light and fluffy, about 2 minutes.
- Mix in the lemon zest, lemon juice, and vanilla.
- Add the flour and salt. Stir until a soft dough forms. Do not overmix.
- Shape the dough into a disk, wrap, and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the dough to about ½ inch thick and cut into rounds with a cookie cutter. Place on the baking sheet, leaving a little space between each cookie.
- Bake for 12–14 minutes, until the edges are just turning lightly golden. The centers should stay pale.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
| Nutrient | Per cookie (1/20) |
|---|---|
| Calories | 140 |
| Protein | 1g |
| Net carbohydrates | 15g |
| Total carbohydrates | 15g |
| Fiber | 0g |
| Total fat | 8g |
| Sodium | 75mg |
Estimates based on standard vegan butter and all-purpose flour. Exact numbers may vary by brand.
Notes & Tips 💡
- For the strongest lemon flavor, zest the lemons first, then juice them.
- Don’t wait for the cookies to brown all over — pale centers are the sign of tender shortbread.
- If the dough feels too soft to roll, chill it 10 minutes longer.
- A light dusting of powdered sugar after cooling makes them look extra pretty.
These Vegan Lemon Shortbread Cookies are bright, buttery, and wonderfully simple. A little lemon treat that always disappears fast. 🍋🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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