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Plant Based Recipes

Classic Vegan Melt In Your Mouth Shortbread

Classic vegan Melt in your mouth shortbread on a white plate, topped with gold and silver sprinkles

The Holidays just aren’t the same without a great shortbread cookie. For me, my favourite shortbread needs to taste buttery, and have the right amount of sweet. It must melt in your mouth, and look gorgeous! Use my recipe to make a traditional shortbread two ways! A cookie that is rolled and cut, or a drop style cookie you can press with a fork.

Classic vegan Melt in your mouth shortbread on a white plate, topped with gold and silver sprinkles

Why Make My Traditional Vegan Melt In Your Mouth Shortbread?

This vegan cookie recipe is very easy to make. Simple ingredients come together to create a cookie that is light and holds its form, but melts away when you take a bite! Using icing sugar and cornstarch makes a light texture, and a touch of vegan cream makes this workable dough come together easily.

These shortbread cookies are awesome because:

  1. They use simple ingredients and easy method
  2. It’s a workable dough that can be rolled out and cut, or dropped right onto the cookie sheet and pressed with a fork
  3. You can easily double, triple or quadruple your recipe to get all the baking done in one go!
  4. These taste terrific! Warm, crisp, buttery and melt in your mouth
  5. NOBODY will know they aren’t made with “real” butter

Check out these other classic desserts to try next!

  1. The BEST Classic Canadian Butter Tart Recipe
  2. Vegan Valentines Day Shortbread Cookies with Maple Cinnamon Glaze
  3. Vegan Oatmeal Chocolate Chip Cookies with Cinnamon and Clove

So, let’s get to it, time to make some delicious melt in your mouth shortbread!!

Classic vegan Melt in your mouth shortbread on a white plate, topped with gold and silver sprinkles

How to Make My VEGAN Melt In Your Mouth Shortbread Cookies:

Classic vegan Melt in your mouth shortbread on a white plate, topped with gold and silver sprinkles
4.75 from 8 votes
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Classic Vegan Melt In Your Mouth Shortbread Cookies

This traditional shortbread recipe is so easy to make! The cookie is tender, crisp and melts away when you take a bite! Super flexible dough can be rolled and cut, or dropped and pressed. Enjoy Friends!

Course Dessert
Cuisine American
Keyword Shortbread Cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 cookies
Calories 45 kcal
Author Megan Kerry

Ingredients

  • 1 1/3 cup all purpose flour
  • 3 tbsp. cornstarch
  • 3/4 cup icing sugar
  • 3/4 cup vegan butter I used vegan becel
  • 1 tbsp vegan cream/milk I used Silk Coffee cream
  • 1/2 tsp. salt
  • 1 tsp vanilla

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit 

  2. Using a stand mixer or electric hand mixer cream together your butter and icing sugar until smooth and whipped. 

  3. Add in your cream and vanilla. Whip until combined

  4. Sprinkle your flour, cornstarch, and salt over your butter mixture. Mix until just combined. Do not over mix the dough or the texture will be tough.

  5. Drop the dough by 1-2 tablespoonfuls onto your cookie sheet. Roll the dough into individual balls and press with a fork.

  6. Bake for 12-15 minutes. They don't need to be "brown" to be done cooking. Check them at 12 and go from there

Recipe Notes

These cookies would work just as well rolled out and cut into shapes. I would keep the dough to about 1/2 and inch thick and bake for the same amount of time. 

Pro-Tip: Roll your dough out between two silicone baking mats-this will make easier clean up for you, and avoid an over-floured dough?

Once your cut cookies are cooled you can glaze and decorate in whatever way you like best!

***Calorie and nutritional information is an estimate.

Classic vegan Melt in your mouth shortbread on a white plate, topped with gold and silver sprinkles

This vegan recipe was adapted from Chatelaine’s Whipped Shortbread recipe. You can find their original here.

Classic vegan Melt in your mouth shortbread on a white plate, topped with gold and silver sprinkles

Can You Freeze Vegan Shortbread Cookies?

Yes! And actually, that’s the ONLY way I can keep myself from eating the entire batch. I hide them under the frozen broccoli…

These cookies will stay fresh on the counter for about a week, but in the freezer they will stay good for up to 6 months. They will not make it that long though if you are anything like me!

IF you guys don’t already own a stand mixer, you need to check out the reviews on The Kitchen Aid I personally own a kitchen aid and it’s a powerhouse in the kitchen! Keep in eye out for the sales!!

Classic vegan Melt in your mouth shortbread on a white plate, topped with gold and silver sprinkles

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Classic vegan Melt in your mouth shortbread on a white plate, topped with gold and silver sprinkles

And if you haven’t checked out the Megan Kerry YouTube channel yet-you’re missing out!! I do a ton of content on veganism as a family and how we make it work for us!! There are grocery hauls, recipe videos and more!!

Read this next

Check out my post on how to make a quick and EASY Vegan Eggnog Cocktail right in your blender!

Don’t forget to RATE THIS RECIPE down below and leave me a comment! I love chatting with you!

***Some of my links may be affiliate links. This provides me with a commission on purchases you might make. It doesn’t cost you any extra money though! It’s a great way to support the blog. Thanks in Advance***

Until next time,

Megan Kerry

Megan Kerry is a Vegan Lifestyle Educator and Licensed Practical Nurse. Her content focuses on vegan recipes and ethical living. She is a mom of four children, a long time vegan, and an even longer time foodie. She loves veganizing any and all dishes and sharing her recipes and lifestyle tips with all of you!

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34 Comments

  1. 5 stars
    Going to make these tomorrow. I’m unsure of the “vanilla extract”. I’ve never used flavouring in any of my shortbread cookie or crust recipes. Do they really need vanilla? Perhaps almond extract would be good.

    1. Hey Christine! You can leave the vanilla out if you prefer, but I love the flavor:) Almond would be really yummy as well, keep in mind it’s quite a bit stronger than vanilla and so I would recommend dropping the amount by half. Enjoy!!

  2. Hi Megan !
    Thanks for this fab recipe !
    Couple of questions :
    My cookie dough gave me 18 cookies instead of 24.
    Also rather than dropped the cookies on sheet is forming dough into balls the criss crossing them work as well ?

    Many thanks

    1. Hey Shaheen! When I got 24 cookies I was only using a tablespoon for each one-it’s totally ok to make them a big bigger for 18. You can also double the batch so you have more. You can form the dough into balls-the only thing is this dough is quite sticky so you may want to sprinkle a little extra flour before attempting to form dough balls. Thanks for giving the recipe a try!

  3. 5 stars
    One of my newest friends is vegan and I’ve asked him to go with me to a restaurant and help me navigate the whole vegan diet and learn more about it. So needless to say, I’m going to be giving this recipe a try now, so I can share with my friend! I will also be sending him a link to your blog in case he is looking at recipe ideas. Besides the fact they are vegan, they simply look amazing! Super easy to make as well. I’m excited to make these, Megan!

    1. Oh Erica! Thanks so much for sharing! I really appreciate it:) I hope you love these cookies-I promise they are just as good as the traditional shortbread!

    1. 3 stars
      The texture of the cookie is great but the flavor is lacking. I was excited to find such a simple recipe and it was easy to make. If I were to make this recipe again I would definitely spice it up with a little something extra.

      1. There are so many great options for different flavors 🙂 This base recipe will serve as a start for your very own creation! Enjoy <3

  4. 5 stars
    Absolutely delicious! There is nothing that says holidays quite the way that shortbread does. As a kid, my grandmother would always bake a bunch of different goodies, but her shortbread cookies were my favourite. This recipe is SO close to the one that she used at the time.

    1. I love shortbread too! It always reminds me of happy times during the holidays. Thank you so much for commenting! Merry Christmas!

  5. I am a big fan of vegan and ethical and clean living. Thanks for this wonderful writeup and lovely recipe. It is detailed well measured and delicious. I am going to use this for the holidays.

  6. 5 stars
    Christmas cookie season is upon us and these shortbread cookies look like they are to die for! I’m going to have to ditch the old sugar cookie recipe in favor of these more healthy versions of a classic!

    1. Thanks for the comment! This is just one option for shaping the cookies and you could totally make them using a cookie cutter too! Enjoy!

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