Vegan Melt-In-Your-Mouth Shortbread Cookies

If you love soft, buttery shortbread but want a plant-based version, this recipe is for you! These classic cookies have a delicate texture and rich flavor, made even more festive with a cherry on top. The best part? They’re easy to make and melt in your mouth.

Ingredients

  • 1 cup vegan butter (softened, not melted)
  • 1/2 cup powdered sugar (sifted)
  • 2 cups all-purpose flour (sifted)
  • 1/4 cup cornstarch (adds softness to the cookies)
  • 1 teaspoon vanilla extract
  • Optional: 1/4 teaspoon almond extract for extra flavor
  • Glacé cherries or maraschino cherries (vegan-friendly) for topping

Instructions

  1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat the vegan butter and powdered sugar together using a hand mixer or stand mixer until light and fluffy (about 2-3 minutes).
  3. Mix in the vanilla extract (and almond extract, if using).
  4. Sift together the flour and cornstarch in a separate bowl. Gradually add the dry ingredients to the butter mixture. Mix gently until a soft dough forms.
  5. Transfer the dough into a piping bag with a large star tip. Pipe small swirls onto the prepared baking sheet, spacing them about 1 inch apart.
  6. Gently press a cherry half into the center of each cookie for a festive look.
  7. Bake for 20-25 minutes or until the edges are lightly golden. Do not overbake; shortbread should stay pale.
  8. Allow the cookies to cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.

Tips for Success:

  • Use a good-quality vegan butter for the richest flavor and softest texture.
  • For piping, ensure the dough is soft enough. If too firm, let it sit at room temperature for a few minutes.
  • Don’t overbake! These cookies are meant to be soft and pale.

These vegan shortbread cookies are perfect for gifting, sharing, or adding to your holiday cookie tray. They’re classic, simple, and utterly delicious! Enjoy and happy baking! 

Here’s the approximate nutrition information for one vegan shortbread cookie, assuming the recipe makes about 20 cookies:

Nutrition Information (per cookie)

  • Calories: 120
  • Total Fat: 7g
    • Saturated Fat: 2.5g
  • Carbohydrates: 14g
    • Sugars: 4g
    • Fiber: 0.3g
  • Protein: 1g
  • Sodium: 70mg

Notes on Nutrition:

  1. Fat: The majority of the fat comes from vegan butter. To reduce this, use a lower-fat vegan butter alternative.
  2. Carbs: The carbohydrates mainly come from flour and sugar. For lower sugar options, reduce the powdered sugar slightly or use a sugar substitute.
  3. Serving Size: The calculation assumes each cookie weighs approximately 20 grams.

If you’d like gluten-free or lower-calorie variations, I can provide ingredient swaps and ideas. Let me know!