Vegan Lemon Shortbread Cookies

Yield

About 18–22 cookies

Ingredients

Cookies

• 1 cup vegan butter, softened

• ½ cup powdered sugar

• 1 tbsp lemon zest (from 1–2 lemons)

• 2 tbsp fresh lemon juice

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• ¼ tsp salt

Optional Lemon Glaze

• 1 cup powdered sugar

• 2–3 tbsp fresh lemon juice

• ½ tsp lemon zest

Instructions

1. Make the Dough

1. In a bowl, cream vegan butter and powdered sugar until light and fluffy.

2. Mix in lemon zest, lemon juice, and vanilla.

3. Add flour and salt. Mix until a soft dough forms.

4. Shape dough into a disc, wrap, and chill for 30 minutes.

2. Shape & Bake

1. Preheat oven to 350°F (175°C).

2. Roll dough to about ¼-inch thickness.

3. Cut into rounds or shapes.

4. Place on a lined baking sheet.

5. Bake 12–15 minutes, until edges are lightly golden.

6. Cool completely on a wire rack.

3. Add the Glaze (Optional)

1. Whisk powdered sugar, lemon juice, and zest until smooth.

2. Drizzle over cooled cookies.

3. Let set for 10–15 minutes.

Tips for Perfect Shortbread

✔ Chill dough for clean edges
✔ Use fresh lemon zest for bold flavor
✔ Don’t overbake—shortbread should stay pale
✔ For extra lemon flavor, add a drop of lemon extract

Variations

• Lemon Lavender: add ½ tsp dried culinary lavender

• Gluten-Free: use a 1:1 gluten-free flour

• Dipped Cookies: dip half in melted vegan white chocolate

If you’d like, I can also provide:

• Oil-free version

• Refined sugar–free option

• High-protein twist

• Decorating ideas for gifting