Here’s a bright and buttery recipe for Vegan Lemon Shortbread Cookies — melt-in-your-mouth tender with a zingy citrus kick. These cookies are simple to make, elegant to serve, and utterly irresistible!
Vegan Lemon Shortbread Cookies
Introduction (5–6 Paragraphs)
Shortbread cookies are a classic treat, known for their buttery texture, delicate crumb, and simple elegance. Traditionally made with just butter, flour, and sugar, they’re a study in minimalism — but when infused with lemon, they become something truly special. This vegan version captures all the nostalgic richness of traditional shortbread, while swapping out the dairy for plant-based ingredients that keep things compassionate and accessible.
Lemon is the perfect addition to shortbread. Its bright, zesty flavor cuts through the richness of the cookie, giving each bite a refreshing lift. The subtle aroma of lemon zest and a touch of juice in the dough adds a natural citrus essence that balances sweetness and keeps you reaching for more. It’s the kind of flavor that feels light enough for spring, yet cozy enough to enjoy year-round.
Vegan baking can sometimes seem intimidating, especially when it comes to recipes with few ingredients — like shortbread. But with the right swaps, it’s completely doable and just as delicious. Vegan butter is the key here: it mimics the creaminess and fat content of traditional butter, yielding that signature shortbread texture. Paired with powdered sugar for a smooth, tender crumb, the result is melt-in-your-mouth perfection.
These cookies are perfect for gifting, tea time, or an afternoon treat. They hold their shape beautifully and can be cut into circles, rectangles, or classic shortbread fingers. A light dusting of powdered sugar or a drizzle of lemon glaze can elevate them even more if you’re feeling fancy.
Whether you’re vegan or simply exploring dairy-free options, these lemon shortbread cookies are a must-try. They’re simple, elegant, and packed with fresh lemon flavor. Plus, they’re freezer-friendly and perfect for make-ahead baking sessions — a sweet little luxury, any time you need it.
Ingredients
- 1 cup vegan butter (cold, not melted — brands like Earth Balance work well)
- 1/2 cup powdered sugar
- 2 tbsp lemon juice (freshly squeezed)
- 1 tbsp lemon zest
- 2 cups all-purpose flour
- 1/4 tsp salt
- Optional: extra powdered sugar for dusting or a simple lemon glaze
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the vegan butter and powdered sugar together in a large bowl using a hand mixer or stand mixer until light and fluffy.
- Add lemon juice and zest, mixing until fully combined.
- Gradually add flour and salt, mixing until a soft dough forms. If the dough is too crumbly, add 1–2 teaspoons of plant milk just until it comes together.
- Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Cut into desired shapes and place on prepared baking sheet.
- Bake for 10–12 minutes, or until the edges are just starting to turn golden (do not overbake).
- Cool completely on a wire rack. Dust with powdered sugar or drizzle with lemon glaze if desired.
Would you like a version made with almond flour for a gluten-free option, or a lavender-lemon twist for a floral variation?