Vegan Lemon Shortbread Cookies
Buttery, crumbly, and melt-in-your-mouth delicious—these Vegan Lemon Shortbread Cookies are the perfect balance of sweet and citrusy. They’re made with just a handful of simple ingredients, yet they deliver bakery-style flavor in every bite. Enjoy them with tea, coffee, or as a refreshing dessert any time of year.
Ingredients
- 1 cup vegan butter, softened
- ½ cup powdered sugar
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch (for tenderness)
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- ½ tsp vanilla extract
- Pinch of salt
(Optional) – extra sugar for sprinkling
Instructions
- Cream the butter & sugar
In a mixing bowl, beat the softened vegan butter and powdered sugar until light and fluffy. - Add lemon & vanilla
Mix in lemon juice, zest, and vanilla extract. - Mix dry ingredients
In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add to the butter mixture, stirring until a soft dough forms. - Shape & chill
Roll the dough into a log or press into a lined baking dish. Chill for at least 30 minutes (this helps the cookies hold their shape). - Slice & bake
Preheat oven to 350°F (175°C). Slice dough into rounds (or cut into squares if pressed into a dish). Place on a baking sheet and bake for 12–15 minutes, until the edges are just lightly golden. - Cool & enjoy
Let cookies cool on the pan for 5 minutes before transferring to a wire rack. Sprinkle with extra sugar if desired.
Tips & Variations
🍫 Add chocolate drizzle – dip or drizzle with dark vegan chocolate for a lemon-chocolate twist.
🌿 Herbal touch – add a little rosemary or lavender for a gourmet upgrade.
🥥 Coconut twist – replace part of the flour with shredded coconut.
