Home Healthy Eating Vegan Lemon Shortbread Cookies – Holy Cow Vegan

Vegan Lemon Shortbread Cookies – Holy Cow Vegan

Vegan Lemon Shortbread Cookies – Holy Cow Vegan


These melt-in-the-mouth vegan lemon shortbread cookies have a superb lemon taste and so they want simply six substances!

Vegan lemon shortbread cookies on yellow plate.

These vegan lemon shortbread cookies are to die for. They’re so crumbly and melt-in-the-mouth scrumptious, with a glowing, lemony taste. If you’re a cookie monster that loves devouring buttery cookies like vegan shortbread cookies or vegan sablé cookies, these vegan lemon shortbread cookies kick it up a notch!

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Why you’ll love these cookies

  • Wonderful buttery, lemony taste. Lemon + butter = utter deliciousness. The lemon juice and lemon zest mix with the vegan butter to create mind-blowing yum that can have you ever dipping your hand into the cookie jar as soon as too typically!
  • Simple recipe. What makes shortbread cookies particular is that they’re as simple to make as they’re tasty. These vegan lemon shortbread cookies are not any exception. They want simply 5 substances: all objective flour, rice flour, vegan butter, sugar, lemon and pure vanilla extract and the batter comes collectively in a single bowl.
  • Excellent for gifting and sharing. One batch makes 16 giant cookies (or you may make extra smaller-sized cookies), so these cookies are good for baking and sharing, particularly over the vacations.
  • Soy-free, nut-free recipe.


  • Unbleached all-purpose flour. Shortbread cookies want a flour that is decrease in gluten. Entire wheat flour or bread flour will not be good substitutes.
  • Rice flour. This helps minimize the gluten a bit, giving the cookies a extra crumbly texture. It’s also possible to use corn starch, tapioca starch or almond flour as a substitute.
  • Granulated sugar. Use any sugar of your alternative. Darker hued sugars like coconut sugar and turbinado sugar will make darker hued cookies.
  • Lemon juice and zest. These add all that tremendous lemony taste that units these cookies aside.
  • Pure vanilla extract. I like including somewhat vanilla to lemon-flavored desserts as a result of its sweetness enhances the tangy taste so superbly.
Vegan lemon shortbread cookies stacked on a gray surface.Vegan lemon shortbread cookies stacked on a gray surface.

Storage directions

  • Refrigerate: The cookies will be saved at room temperature for as much as every week, and refrigerated for as much as 4 weeks.
  • Freeze: The vegan lemon shortbread cookies will be saved within the freezer in an hermetic container or freezer-safe baggage for as much as 4 months.

High tip

Refrigerating the cookie dough is essential as a result of it offers the butter particles time to solidify and makes the dough simpler to roll out. Whenever you place the chilly cookies within the sizzling oven, the warmth melts these pockets of butter, creating that good flaky, crumbly, melt-in-the-mouth texture.

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Vegan lemon shortbread cookies stacked in a tower.Vegan lemon shortbread cookies stacked in a tower.
Vegan lemon shortbread cookies in yellow plate.Vegan lemon shortbread cookies in yellow plate.

Vegan Lemon Shortbread Cookies

These melt-in-the-mouth vegan lemon shortbread cookies have a brilliant lemony taste and so they want simply six substances!

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Evaluation Recipe

Course: Cookies

Delicacies: American, Vegan

Food plan: Vegan, Vegetarian

Prep Time: 15 minutes
Prepare dinner Time: 20 minutes
Whole Time: 35 minutes

Servings: 16 2 ½ inch cookies

Energy: 121kcal


For the vegan lemon shortbread

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  • Use a hand mixer or whisk to cream collectively the butter and sugar in a bowl till gentle and fluffy, a couple of minute.

  • Add the lemon juice, lemon zest and pure vanilla extract to the bowl. Beat collectively till well-incorporated.

  • Add the rice flour and all-purpose flour to the bowl and beat briefly with the electrical beater.

  • Collect the cookie dough right into a ball, wrap tightly in cling wrap, and refrigerate. After half-hour take away the cookie dough from the fridge.

  • Preheat the oven to 350 levels Fahrenheit/180 levels Celsius.

  • Mud a floor and a rolling pin with powdered sugar and roll out the refrigerated shortbread cookie dough to a thickness of ¼th of an inch.

  • Use a cookie cutter to chop out sq. or spherical shapes or any form you need. I used a 2-inch sq. cookie cutter. Collect up any scraps, pat right into a disc, roll, and minimize out extra cookies.

  • Place the cookies an inch aside on a baking sheet and bake 20 minutes or till the cookies are simply starting to paint very evenly on the edges. Smaller cookies will want much less time.

  • Place the cookies on a wire rack to allow them to quiet down and agency up additional. After quarter-hour, use a skinny spatula to switch the cookies on to the wire rack the place they’ll proceed cooling.


Serving: 1cookie | Energy: 121kcal | Carbohydrates: 13g | Protein: 1g | Fats: 7g | Saturated Fats: 1g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 3g | Sodium: 94mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.5mg

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