Prep: 35 mins

Cook: 25 mins

Total: 1 hr

Servings:  cookies

Calories: 176kcal


  • Mixing bowls
  • Rolling Pin
  • Parchment paper
  • 18-by-13 inch half sheet pan


Shortbread Cookies:

  • ▢1 ½ cups unbleached all-purpose flour, plus extra for dusting (spooned and levelled)
  • ▢4 tablespoon granulated sugar, or caster sugar
  • ▢½ cup cornstarch, or white rice flour
  • ▢½ cup vegan butter or margarine (not unsalted), I used Country Crock Plant Butter Stick
  • ▢1 tablespoon fresh lemon juice
  • ▢1 teaspoon lemon zest, packed teaspoon, finely grated

Lemon Glaze:

  • ▢½ cup confectioners’ sugar, spooned and levelled then sifted
  • ▢1 tablespoon fresh lemon juice
  • ▢¼ teaspoon lemon zest, finely grated


Make the cookies:

  • Set the oven racks in the middle of the oven and preheat to 325°F / 160°C.
  • Sift the flour, sugar and cornstarch in a large bowl.1 ½ cups unbleached all-purpose flour ,½ cup cornstarch ,4 tablespoon granulated sugar
  • Rub in the butter using a pastry blender or your fingertips until it resembles fine breadcrumbs.½ cup vegan butter or margarine (not unsalted)
  • Mix in the zest with a fork, then stir in the lemon juice.1 teaspoon lemon zest ,1 tablespoon fresh lemon juice
  • Gently knead the dough with your hands and form a firm ball. If it’s too crumbly to hold together, add up to 2 teaspoons more lemon juice. The dough should not be wet or sticky. Flatten into a disk.
  • Lightly flour a clean work surface or two sheets of parchment paper to roll out the dough.
  • Roll out the dough to about ¼ inch (5mm) thick. If you’re using a work surface, be sure to lightly dust the rolling pin and the dough with flour before rolling.
  • Lightly flour a 7cm ( 2 ¾-inch) round cookie cutter. Mark then cut out 12 circles in the dough. You can re-roll the dough once more to get enough.
  • Arrange the circles on a tray lined with parchment paper or a nonstick baking mat.
  • Bake for 20-25 minutes or until they are pale in colour.

Make the glaze:

  • Mix the confectioners’ sugar and lemon juice in a small bowl. Add a few teaspoons more liquid if needed for a thinner consistency. Stir in the zest.½ cup confectioners’ sugar ,1 tablespoon fresh lemon juice ,¼ teaspoon lemon zest
  • Brush the cookies with the glaze as soon as they are removed from the oven.
  • Allow them to cool completely on the tray. The glaze will become transparent.


  • Lemon can be substituted with orange juice and zest.
  • Re-rolling the dough too many times may result in tough cookies. Try not to re-roll it more than once.
  • The cookies can be cut into any desired shape! Use any cookie cutters you wish, and be sure to adjust cooking time if your cookie cutter has a more slender design.
  • You can also roll the dough into a log then cut off round slices. Chill the dough for easier slicing if needed.
  • Try my Vegan Lemon Frosting for a thicker icing option. Apply it to the cookies after they are fully cooled.


Calories: 176kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 59mg | Potassium: 22mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg