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Vegan Shortbread Cookies for Christmas

Beautifully garnished vegan shortbread cookies in a wooden bowl with fairy lights around them

These vegan shortbread cookies are a delicious simple vegan Christmas recipe. They are a delicious plant-based spin on this classic cookie. While shortbread cookies are usually plain, I am decorating these cookies and adding a few little spices for some extra Christmas feeling! 

Ingredients for Vegan Shortbread Cookies: 

Ingredients for vegan shortbread cookies in green ceramic bowls
  • Wheat flour (type 405)
  • Plant-based butter substitute
  • Powdered sugar
  • Almonds (ground) 
  • Plant-based milk (soy or oat) 
  • Vanilla sugar 
  • Nutmeg 
  • Cinnamon 
  • Ginger powder
  • Salt

Aside from being vegan, I added a few twists to a classic shortbread cookie. I like to add some ground almonds for a slight nutty note. Powdered sugar works nicely to give the shortbread cookies their delicious crumbly texture. Regarding the plant-based butter substitute, I’d recommend using an option with a mild and nice taste. If you use a strong margarine, the taste can be overpowering, which I don’t like. I found a mild vegan butter substitute with a mix of vegetable oils that tastes fantastic in these cookies. Lastly, I like to add Nutmeg, a touch of cinnamon, and ginger powder for a Christmas vibe, but this is optional. 

Vegan shortbread cookies in a wooden bowl from a different angle

Vegan Shortbread Cookie Recipe: 

Making vegan shortbread cookies is super simple. Only make sure to plan a bit, as the dough needs some resting time. 

Making the Dough: 

Ingredients for vegan shortbread dough in a mixing bowl

Firstly, let the vegan butter substitute warm to room temperature so you can work it in more easily. Soft vegan butter works better as melted in this recipe. Add your flower to a mixing bowl. Next, pass the powdered sugar through a sieve into the bowl. Add the powdered sugar, spices, and soft vegan butter. Finally, add the plant-based milk. Now, work the dough by hand for about 10 minutes. The dough should be soft but dry and somewhat crumbly. 

Vegan shortbread cookie dough in a white mixing bowl

Resting the Dough: 

Ball of shortbread dough wrapped

Form the dough into a ball and wrap it in plastic wrap. Rest the dough for at least one hour, but preferably overnight. 

Making the Cookies: 

Rolled out dough with Christmas forms on baking tray

Add the dough onto a parchment paper. Roll the dough to about 0.5 cm (0.2 inch) thickness. Now, you can cut the dough into your desired cookie shape. My family and I went with Christmas shapes! You can also decorate the cookies with toppings of your liking. You can also apply powdered sugar icing after baking and decorate the cookies afterward. Bake the cookies for 8-10 minutes at 180° C (360° F). Small chocolate chips, nuts, raisins or sprinkles make nice garnishes for these cookies.

Garnished vegan shortbread cookies in Christmas lighting

Storing Vegan Shortbread Cookies: 

These dry cookies are sensitive to moisture. I’d recommend storing them in a cool, dry place like a cookie jar.

I hope you liked this vegan shortbread cookie recipe. Mine turned out delicious, and they are giving me Christmas vibes already. Now, there is only one challenge left: Not finishing them all before Christmas evening! 

Some more delicious Cookies: 

And more Christmas Recipes: 

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Beautifully garnished vegan shortbread cookies in a wooden bowl with fairy lights around them

Vegan Shortbread Cookies for Christmas

This delicious vegan spin on shortbread cookies is perfect for Christmas.

  • Total Time: 100 minutes
  • Yield: 60 Cookies 1x

Ingredients

Scale

400g Wheat flour Type 405

250g plant-based butter substitute

90g Powdered sugar

50 g Ground blanched almonds

3 tbsp Oat or soy milk

2 packs of vanilla sugar

1/3 tsp Nutmeg

1 tsp Cinnamon

1/2 tsp Ginger powder

1 pinch salt

Instructions

Pass the powdered sugar through a sieve together with the flour into your mixing bowl. Add the powdered sugar, spices, soft vegan butter, and plant-based milk. Work the dough by hand for about 10 minutes.

Form the dough into a ball and wrap it in plastic wrap. Rest the dough for at least one hour, but preferably overnight.

Roll the dough to about 0.5 cm (0.2 inch) thickness. Now, you can cut the dough into your desired cookie shape.

You can also decorate the cookies with toppings of your liking.

Bake the cookies for 8-10 minutes at 180° C (360° F).

Notes

Have your vegan butter substitute at room temperature before making the dough.

  • Author: Ivo
  • Prep Time: 30 minutes
  • Rest Time: Min. 60 minutes
  • Cook Time: 10
  • Category: Cookies
  • Cuisine: Scottish, International
  • Diet: Vegan

Keywords: Vegan shortbread cookies, Shortbread Christmas cookies

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