These Dairy Free Vegan Shortbread Cookies are crunchy, buttery but naturally dairy free and only 3 ingredients! Perfect for Christmas!
Table of Contents
Crispy, crunchy and butter shortbread cookies are what Christmas is ALL about, don’t you agree?
Grab some healthy gingersnaps and a gingersnap cookie steamer drink on Christmas morning and be FILLED to the brim with cozy, spicy, cookie vibes.
Why you will LOVE This Recipe
There’s nothing better than cookies at Christmas time, in my opinion (and probably yours!!). I’m all about keeping my cookie game STRONG this time of year, with lots of options like flourless gluten free chocolate cookies, chocolate mint avocado cookies and SO many more! Today’s vegan shortbread cookie recipe is going to keep you coming back for more, because these cookies are so buttery and the soft and crumbly texture is ON POINT for everything you want shortbread to be! They also contain no dairy products, making them an option for those eating vegan and dairy free. They are the perfect dessert to bring to any holiday party this year.
Let’s Talk All Purpose Flour
When it comes to baking, flour is a must-have. It’s in almost all of my baking recipes, and there are so many different kinds to experiment with when making baked goods. If you’re familiar with my cookie recipes, such as my Whipped Gluten Free Shortbread Cookies or healthy whole wheat avocado chocolate chip cookies, you’ll know that I usually use whole grain flours or grain free varieties such as almond, oat or coconut flour.
HOWEVER, sometimes you’ve just got to use good old regular all purpose flour and THIS is one of those times. These Healthy Shortbread Cookies call for it, because let’s be honest here: sometimes you just have to go for the real thing because it tastes better! Yes, I’m all about using ingredients to nourish your body but I’m also about nourishing your soul and making memories. These cookies are made with all purpose flour, and a plate full of them shared with family and friends will do just that!
Shortbread Cookie Ratio
When making Dairy Free Vegan Shortbread Cookies or the ratio of ingredients is a lot more important than you might think. It’s pretty simple if you remember it this way:
1 part sugar: 2 parts butter: 3 parts flour
Using ratios is a lot easier than using percentages, and here’s why: If the recipe says to use 33% butter, that leaves 67% for the rest of the ingredients. BUT saying “33% butter” still doesn’t give us enough information, so that’s why I prefer to go by ratios!
Whether you want a small batch for your immediate family to enjoy or a whole lot of shortbread goodness to serve up at the company holiday party, using this 1:2:3 ratio, you can make whatever quantity of shortbread you want!
Ingredients Needed
Shortbread is a must have dessert this time of year (if you couldn’t tell by the pistachio whipped shortbread cookies and or cranberry pistachio gluten free shortbread!) It’s buttery, it’s tasty, it screams Christmastime, and on top of that, it’s super EASY to make! I am ALL ABOUT it and you will be too once you try these cookies! You will only need a few ingredients to make them:
- Vegan Butter, at room temperature
- Powdered Sugar
- All Purpose Flour
- Salt
Yep- that’s all you need! Holiday baking doesn’t always need to be complicated and that’s why this Vegan Shortbread Cookie Recipe is one of my absolute faves!
Can I use regular butter?
When I think of shortbread, I usually think of three ingredients: butter, sugar, and flour. This Dairy Free Vegan Shortbread Cookies recipe is vegan, so it calls for vegan butter. But can you substitute regular butter and the recipe still turn out? The answer is YES, absolutely! Vegan butter and regular butter are so versatile and can easily be substituted for the other, which is so handy when it comes to baking for vegan and non-vegan friends and family. Just remember that if you use regular butter in this recipe, the cookies will not be vegan friendly.
ENJOY.
How to make Vegan Shortbread Cookies
Prepare
Turn on the oven so that it can heat up while you work on the cookie dough. Line a cookie sheet with parchment paper and set it aside.
Mix
Add the butter and sugar to a bowl, mixing with an electric hand mixer until it’s light and fluffy. Add in the flour and salt and stir it in until it is well combined.
Cut
Roll out your dough on a floured surface, then carefully cut into squares. Transfer them to the prepared baking sheet.
Bake
Bake the shortbread until the edges are golden brown, then remove from the oven.
Enjoy
Let the cookies cool COMPLETELY on the cookie sheet, then serve and DEVOUR!
Recipe Variations
If you like the sounds of these easy vegan shortbread cookies but want to switch things up or dress them up a bit, go for it! You could use 1:1 gluten free flour instead of all purpose flour, if needed or desired. Also, feel free to add in some dried cranberries or mini chocolate chips and maybe a dash of cinnamon for some extra fun flavor! Melting dark or white chocolate and drizzling it overtop or dunking the cookies into it would also make these cookies extra indulgent.
How to store the BEST Vegan Shortbread Cookies
These cookies will stay fresh in the fridge when stored in an airtight container for up to 5 days. To freeze, simply label the airtight container and pop it in the freezer where they will last up to 3 months.
Other Healthy Christmas Cookies
Orange Cardamom Paleo Almond Butter Cookies
Paleo Healthy Gingerbread Cookies
Gluten Dairy Free Vegan Sugar Cookies
Ingredients
- 1/2 Cup Vegan butter, at room temp
- 1/2 Cup Powdered sugar
- 1 1/4 Cups All purpose flour (171g)
- Pinch of salt
Instructions
- Pre heat your oven to 325 degrees and line a cookie sheet with parchment paper.
- In a large bowl, use an electric hand mixer to beat the butter and sugar until light and fluffy, scraping down the sides as needed.
- Add in the flour and salt and stir until well combined and a dough forms.
- Lightly flour your counter and roll the shortbread to about 1/2 inch thick. Cut into 18 squares
- Transfer to the baking sheet (and offset spatula helps!) and bake until the edges are lightly golden brown, about 18-20 minutes. They set up a lot once cool.
- Let cool on the pan COMPLETELY.
- DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 7 POINTS+: 4 OLD POINTS: 3
(per 1 cookie)
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saad shah says
thanks for this amazing reciepe i am gonna try it
Lu says
Hello I tried the recipe and it turned out too dry, like crumble. Could I add more butter to make it easier to roll?
Taylor Kiser says
I can’t tell you because recipes are only tested as written, but let me know if you try adding more butter.
Mandy says
I had the same problem. Too much flour and not enough moisture.
Vivian @RISVK says
Perfect recipe for vegan like me
MC says
I used country crock’s almond base plant (salted) butter for these, doubled the recipe (needed lots of vegan cookies to feed the rebels at the climate justice march!) They turned out beautifully, crisp snappy finish but buttery and delicious. They developed a wonderful golden brown edge and a rich flavor and held their shape beautifully. Wonderful recipe and just as good as any dairy-butter cookie. Highly recommend.
Taylor Kiser says
Yay! Glad you like!
Dannie Sue says
YAY! cause this is what I’m about to use! (Almond oil Country Crock plant butter!)
Marah says
I’m excited to try this but I’m a bit confused. The recipe at the bottom doesn’t follow the 1:2:3 ratio you described above; it’s equal parts sugar and butter.
Taylor Kiser says
THANK YOU! I made a typo 🙂
Erin says
I am still confused. You said 1 part sugar, 2 parts butter, and 3 parts flour. The recipe says 1/2 cup butter, 1 cup sugar , and 2 1/2 cups flour… That still is different. Am i missing something?
Taylor Kiser says
Yes this had to be tweaked a little as it’s vegan
Amber says
I had to add a TON more butter for them to form anything at all. I’m going to guess I needed to sift the flour to make the 2.5 cups and cubed butter instead of trying to use tub butter.
Taylor Kiser says
Yes, I would say so because recipes are only tested as written. And I do recommend weighing your flour when baking.
Mandy says
I had EXACTLY the same problem. The reply doesn’t support what was written above either “. But can you substitute regular butter and the recipe still turn out? The answer is YES, absolutely! Vegan butter and regular butter are so versatile and can easily be substituted for the other, which is so handy when it comes to baking for vegan and non-vegan friends and family. Just remember that if you use regular butter in this recipe, the cookies will not be vegan friendly.”
Lee in New Zealand says
My first time making shortbread, and an eventual success! I think my margarine (Nuttelex) was a bit higher in water content than the vegan butter you used. The mix was crumbly, and adding some more margarine didn’t help, so I added 1-2 tablespoons of coconut oil. That did it!
I cut them in long rectangles and turned them into dominoes (dark icing dots) for a game-themed party this weekend. They baked a bit longer than the recipe (probably from the added ingredients) but were firm and held their shape well!
Taylor Kiser says
So glad these were a success for you Lee!