We have a brand of shortbread cookie in South Africa called ‘Eat Sum More’. Cool name right? Not vegan though, sadly.
I knew I had to nail down a good recipe for vegan shortbread cookies because shortbread is the basis of all sorts of other cool desserts that I absolutely want to make! Like vegan twix bars (update: this is now made!) and millionaire shortbread! Yum yum yum!
And this folks – is it! This small batch recipe for vegan shortbread cookies is the bomb diggity.
I love that it’s a small batch too because recipes that make like 3 dozen cookies are just not for me.
Considering the fact that it’s just me and Jaye and our two cat babies (who funnily enough don’t like cookies), it would be a bit crazy to go making huge batches of things.
I even got adorable heart shaped cookie cutters for the job.
On the day of baking these our air conditioner died and since it was hot as heck, this was quite a big deal.
As I was working with this cookie dough, the vegan butter that forms quite a large part of this recipe was melting inside the dough and making it really rather hard to keep the nice little heart shapes I was going for!
So if my heart shaped cookies look a little rough around the edges – this is why! It was about 100 degrees (or more) in my kitchen!
Nonetheless the end result was awesome. This recipe is super simple, being just 4 ingredients.
You simply add some flour, sugar and salt to a mixing bowl, and then you add in the vegan butter and rub it in with your fingers. Then your form it into a ball, and then flatten it out on a flour dusted surface and cut out the cookies, and then bake on low heat for 45 minutes (don’t worry, I’ll provide a few more details in the actual recipe section 
)
The result? The crunchiest, most satisfying vegan shortbread cookies. Just about 8 or 9 of them.
I think you’re going to love these shortbread cookies, they’re:
- Perfectly crunchy
- An ideal small batch
- Just 4-ingredients
- Super easy
- Insanely good!
Absolutely ideal to have with a cup of tea or coffee for an afternoon snack or as dessert.
So what do you think of these vegan shortbread cookies? Let me know in the comments and please rate the recipe too! Thank you.
For more awesome cookie recipes, check these out!
- Vegan Oatmeal Cookies
- Vegan Chocolate Chip Cookies
- Vegan Thin Mint Cookies
- Vegan Chocolate Cookies
- Vegan Peanut Butter Cookies
And loads more! Type ‘cookies’ into the search bar to find all the cookie recipes we’ve done.
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Small Batch Vegan Shortbread Cookies
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 9
Print Recipe
Pin RecipeDescription
Perfectly crunchy vegan shortbread cookies. This small batch recipe contains just 4-ingredients and makes 8-9 shortbread cookies. Super easy and insanely good!
Ingredients
- 1 cup (125g) All Purpose Flour
- 1/4 cup (50g) Sugar
- 1/4 tsp Salt
- 1/2 cup (112g) Vegan Butter/Margarine
Instructions
- Preheat the oven to 300°F (149°C).
- Sift the flour and add it to a mixing bowl. Add the sugar and salt and mix together.
- Then add the vegan butter, rubbing it in with your fingers. It will first be crumbly and then gradually will form into cookie dough.
- Form the cookie dough into a ball and then flatten it out on a flour dusted surface and cut out some cookies. You can either use a rolling pin or your hands to flatten it out. The dough is quite fragile, so if you use a rolling pin, you can roll and sort of press at the same time. Dust the top of the dough with flour so that the rolling pin doesn’t stick. Roll the cookies in sugar and place onto a parchment lined baking tray.
- Roll the remaining dough into a ball again and flatten out again, cutting out more cookies and then repeat.
- At the end you’ll cut out your final cookie, and whatever’s left won’t be enough for a last cookie, so just roll into a small ball, roll it in sugar and add it to the baking tray as a bonus cookie.
- You should have around 8-9 cookies.
- Bake in the oven for 45 minutes.
- After 45 minutes, remove from the oven and allow them to cool for around 30 minutes before eating.
Notes
*Recipe adapted from Epicurious.
- Category: Dessert, Cookies, Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Cookie
- Calories: 124
- Sugar: 5.5g
- Sodium: 146mg
- Fat: 6g
- Saturated Fat: 1.1g
- Carbohydrates: 16.2g
- Fiber: 0.4g
- Protein: 1.4g
Keywords: vegan shortbread cookies
Pbjazz says
March 18, 2019 at 4:35 amQuick easy. Made it with powdered sugar, next time I’ll add a tablespoon more. Also added 1/2 tsp lemon zest and went the super easy route and just pressed it into an 8×8 pan. Very happy with the results. Thanks for the great recipe.
★★★★★
Alison Andrews says
March 18, 2019 at 9:08 amWonderful! Thanks so much for sharing and the awesome review! 🙂
Vera says
March 21, 2019 at 5:21 amMade it for my vegan friend and she loved it! Thank you for the recipe. Going to make the peanut butter cookie next.
★★★★★
Alison Andrews says
March 21, 2019 at 7:59 amAwesome! So glad to hear that! Thanks for the great review. 🙂
Denise says
March 21, 2019 at 9:22 amAbsolutely awesome recipe, thank you. I made these last night to take to work today, and they are delicious and were very popular with everyone.
★★★★★
Alison Andrews says
March 21, 2019 at 9:42 amSo happy to hear that! Thanks so much Denise! 🙂
Prithi says
April 13, 2019 at 10:46 pmIf I were to add cocoa powder, would I need to reduce the amount of flour or would it not affect anything?
Alison Andrews says
April 15, 2019 at 9:41 amDepending on how much you used you might need to reduce the flour slightly to compensate. It’s not something I’ve tried with this recipe, so it would be an experiment. All the best! 🙂
Cookiecrazy says
April 29, 2019 at 4:05 amMine came out like something we eat here in the Philippines. We call it polvoron, but it still taste good so I guess it’s kind of a success.
★★★
Miike Spence says
May 9, 2019 at 12:33 pmDear Alison,
Can I baked these with a Gluten Free All Purpose Flour?
Alison Andrews says
May 9, 2019 at 12:56 pmYes! I haven’t tried it myself, but other readers have noted that it worked great with gluten-free all purpose flour. All the best! 🙂
Evelyn Turack says
May 12, 2019 at 1:48 amFollowed the recipe but for some reason my cookies almost burnt. They did not taste good at all. I made them a second time, this time only baking them for 30 minutes.
★★
Alison Andrews says
May 12, 2019 at 7:36 amOvens can vary quite a lot, I would imagine that would have been the reason for the difference.