Embark on a journey of citrus-infused bliss with Vegan Lemon Shortbread Cookies—a delightful twist on the classic shortbread that marries the velvety richness of vegan butter with the zesty allure of fresh lemons. Each bite is a harmonious dance of flavors, where the buttery crumb of traditional shortbread meets the vibrant, citrusy notes that only lemons can impart.

As you cream together vegan butter and powdered sugar, the kitchen fills with the promise of a treat that embodies both indulgence and freshness. The addition of lemon zest and freshly squeezed lemon juice elevates the dough to a new level, infusing it with a burst of sunshine. The result is a soft, yet delicately crisp, texture that perfectly complements the tantalizing combination of sweet and tangy.

Shaped into delightful forms and baked to a golden perfection, these cookies are not just a feast for the taste buds but also a visual delight. The optional dusting of powdered sugar adds a touch of elegance, making them a charming addition to any occasion.

Whether savored with a hot cup of tea or enjoyed as a standalone delight, Vegan Lemon Shortbread Cookies represent the epitome of plant-based baking—where cruelty-free ingredients come together to create a symphony of flavors that captivates the senses. Share them with loved ones or savor them in solitude, and let each bite transport you to a realm of citrus-infused joy.

Vegan Lemon Shortbread Cookies


  • 1 cup (226g) vegan butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • Zest of 2 lemons
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Powdered sugar for dusting (optional)


  1. In a large bowl, cream together softened vegan butter and granulated sugar until light and fluffy.
  2. Add the lemon zest, lemon juice, and vanilla extract. Mix until well combined.
  3. Sift in the all-purpose flour and add a pinch of salt. Mix until the dough comes together. Be careful not to overmix.
  4. Divide the dough into two equal portions. Roll each portion into a log shape, about 1.5 inches (4 cm) in diameter. Wrap the logs in plastic wrap and refrigerate for at least 1-2 hours until firm.
  5. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
  6. Slice the chilled dough into rounds, about 1/4 inch (0.6 cm) thick, and place them on the prepared baking sheet.
  7. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
  8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  9. Optional: Dust the cooled cookies with powdered sugar for extra sweetness.

Nutritional Information (Approximate per cookie):

  • Calories: 80-100
  • Protein: 1-2g
  • Fat: 5-7g
  • Carbohydrates: 8-10g
  • Sugar: 3-5g
  • Sodium: 50-70mg

These values are estimates and may vary based on the specific brands and quantities of ingredients used. Adjustments can be made based on dietary preferences and requirements.