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Vegan shortbread cookies stacked up on a white plate.
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4.76 from 86 votes

Small Batch Vegan Shortbread Cookies

Perfectly crunchy vegan shortbread cookies. This small batch recipe contains just 4-ingredients and makes 8-9 shortbread cookies. Super easy and insanely good!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Baking, Cookies, Dessert
Cuisine: Vegan
Diet: Vegan
Servings: 9
Calories: 124kcal

Ingredients

  • 1 cup All Purpose Flour (125g)
  • ¼ cup White Granulated Sugar (50g) plus more for rolling
  • ¼ tsp Salt
  • ½ cup Vegan Butter (112g)

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 to around ½ inch thick. 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 more granulated 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 25-30 minutes* until lightly golden on top.
  • Remove from the oven and allow them to cool and firm up directly on the tray before moving them.

Video

Notes

  1. Baking times: We have baked these cookies for up to 45 minutes for a wonderfully crunchy shortbread. But in some ovens this will be too long and they will burn. Also, if you have more than 8-9 cookies then your cookies will be thinner and may need an even shorter baking time. So keep an eye on them. But feel free to also bake them longer than the 25-30 minutes, while keeping a beady eye on them, if you like your shortbread super crunchy.
  2. Storing and Freezing: Keep your cookies stored in an airtight container at room temperature and enjoy within a week. They are also freezer friendly for up to 3 months.
  3. Recipe adapted from Epicurious.

Nutrition

Serving: 1Cookie | Calories: 124kcal | Carbohydrates: 16.2g | Protein: 1.4g | Fat: 6g | Saturated Fat: 1.1g | Sodium: 146mg | Fiber: 0.4g | Sugar: 5.5g