These Vegan Lemon Shortbread Cookies are a delightful, melt-in-your-mouth treat that combines the buttery richness of traditional shortbread with a zesty burst of lemon. They’re perfect for anyone craving a sweet, citrusy snack that’s also completely plant-based. With just a few simple ingredients, you can create these crisp, tender cookies that are great for any occasion—from afternoon tea to holiday cookie trays.
The beauty of shortbread lies in its simplicity. These cookies are made without eggs or dairy, using plant-based butter or margarine as the base. The addition of fresh lemon juice and zest gives them a bright, refreshing flavor that’s light but fragrant. The dough comes together quickly and easily, and it doesn’t require any chilling, so you can make these cookies in no time. Once baked, they turn a delicate golden brown around the edges and are wonderfully crisp on the outside while remaining soft and slightly crumbly on the inside.
One of the best things about these vegan lemon shortbread cookies is how customizable they are. You can adjust the amount of lemon zest to suit your taste, or even add a little extra sweetness with a dusting of powdered sugar on top. For a touch of elegance, consider dipping half of the cookies in melted dark chocolate and allowing them to set, adding both flavor and a beautiful finish. These cookies are not only a treat for the taste buds but also a treat for the eyes, making them perfect for gifting or serving at a party.
Whether you’re vegan or simply looking for a lighter, dairy-free version of a classic shortbread, these cookies will impress. They’re easy to store in an airtight container for up to a week, and the flavors actually improve after a day or two, allowing the lemon to develop and become even more pronounced. So, whether you’re making them for yourself, your family, or as a gift, these lemon shortbread cookies are sure to be a hit!
Vegan Lemon Shortbread Cookies Recipe
Ingredients:
- 1 cup vegan butter (softened, not melted)
- 1/2 cup powdered sugar (or granulated sugar)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions:
- Prepare the dough:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened vegan butter and powdered sugar until light and fluffy. You can do this with a hand mixer or a stand mixer.
- Add the fresh lemon juice, lemon zest, and vanilla extract to the bowl and mix until combined.
- Mix in the dry ingredients:
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough should be soft and slightly crumbly but hold together when pressed.
- Shape the cookies:
- Roll the dough into small balls, about 1 tablespoon each, and place them on the prepared baking sheet. Flatten each ball gently with a fork or your fingers to form a round or oval shape. You can also use a cookie cutter to create more uniform shapes.
- If you like, you can lightly score the top of the cookies with a fork for a traditional shortbread look.
- Bake the cookies:
- Bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown. Keep an eye on them, as baking times can vary slightly depending on the thickness of your cookies.
- Once done, remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Optional finishing touch:
- For an extra touch of sweetness, dust the cooled cookies with powdered sugar or drizzle them with a simple lemon glaze (mix powdered sugar with a bit of lemon juice).
- You can also dip half of each cookie into melted vegan dark chocolate and let it set before serving for a decadent twist.
Tips:
- Storage: Store your vegan lemon shortbread cookies in an airtight container at room temperature for up to 1 week. You can also freeze them for longer storage.
- Flavor Variations: Add a pinch of ground ginger or almond extract for an extra layer of flavor, or experiment with a little lime zest in place of lemon for a different citrusy kick.
- Thickness: If you prefer thicker shortbread cookies, roll the dough into a thicker round before baking, but keep in mind that thicker cookies may need a minute or two longer to bake.
These vegan lemon shortbread cookies are the perfect combination of rich, buttery texture with a refreshing citrusy zing—perfect for any occasion!