Vegan Lemon Shortbread Cookies

These vegan lemon shortbread cookies are crisp outside, soft in the middle, ‘buttery’, and bursting with bright, tangy lemon flavor (+ several flavor variations!).

Crisp and ‘Buttery’ Vegan Lemon Shortbread Cookies

Just last week, we posted a recipe for soft and chewy lemon blueberry cookies. Now we’re back with these vegan lemon shortbread cookies for those who prefer their cookies crisp outside and soft and slightly crumbly in the middle.

This lemon shortbread cookie recipe is infused with zesty lemon flavor, made with under 10 ingredients, and perfect for serving all Spring/Summer long at afternoon teas, potlucks, picnics, baby and bridal showers, and as a simple afternoon snack.

They are also super easy to prepare. They’re made entirely from pantry ingredients, require just a little mixing and chilling, and can even be rolled into a log and frozen, ready to slice and bake when needed. Plus, there are plenty of ways to adapt this lemon shortbread recipe with extra flavor or texture (keep scrolling for our list of top flavor variations).

Best of all, these vegan shortbread cookies are entirely egg-free, dairy-free, and can be made refined sugar-free and/or gluten-free, as a snack everyone can enjoy. Looking for more lemony treats? Check out our recipes for lemon poppyseed snack cake or loaf cake, lemon cupcakes, lemon blueberry scones, or even creamy lemon ice pops.

The Ingredients

The Dry Ingredients

• Flour: We usually use regular all-purpose flour, though a gluten-free blend (like King Arthur’s) should also work to make vegan gluten-free shortbread.
• Sugar: White and brown sugar combined provides the best flavor and texture. Use powdered sugar for a softer texture.
• Leavening agents: This vegan shortbread cookie recipe needs baking powder and baking soda for the best texture.
• Salt: Kosher/sea salt works best and will balance and enhance the flavor.   

The Wet Ingredients

• Flax egg: Ground flaxseed (or chia seeds) and warm water combine to make a binding ingredient for these easy vegan shortbread cookies.
• Vegan butter: It’s best to use room-temperature vegan butter for the best flavor, like Miyoko’s or Earth Balance. However, softened coconut oil may work (though it’s not something we’ve tried).
• Lemon: Combining fresh lemon juice and lemon zest (lime or oranges will also work for different flavor profiles) makes for super flavorful lemon shortbread.
• Vanilla extract: Use natural extract for the best flavor.

Lemon Shortbread Flavor Variations

• Lavender: Add 1 – 1 ½ tsp dried culinary lavender for lavender lemon shortbread cookies.
• Rosemary: (or Thyme) You only need 1 tbsp – finely chopped – for aromatic, sweet, savory lemon rosemary shortbread cookies.
• Earl Grey: Add about 2 tbsp of earl grey tea leaves (crushed) for a subtle tea flavor.
• Chamomile tea: Same as the above, with 2 tbsp chamomile tea.
• Poppyseeds: Just 1-2 tbsp makes crunchy lemon poppyseed shortbread cookies.
• Dried fruit: About ½-⅔ cup blueberries or cranberries produce our favorite flavors.
• Ginger: Add ¼-⅓ cup of finely chopped crystallized ginger for spicy-sweet ginger and lemon shortbread.
• Chopped nuts: I.e., pistachios, walnuts, almonds, etc. Add about ½-⅔ cup. We particularly love lemon pistachio shortbread cookies.  
• Dairy-free white chocolate: Use dairy-free white chocolate to drizzle over the top.
• Lemon glaze: Combine 2 tbsp lemon juice with enough powdered sugar to drizzle/dip the vegan lemon shortbread cookies.

How To Make Vegan Lemon Shortbread Cookies?

• 1) First, in a small bowl, combine the water and ground flaxseed, mix well, and set it aside to thicken for 5 minutes.

• 2) Then, in a large bowl, use a hand mixer (or stand mixer) to cream the vegan butter and sugars until light and fluffy (about 2 minutes).

• 3) Then, add the vanilla and lemon (juice and zest), beating until light and fluffy, before pouring in the flax egg mixture and beating for a further minute.  

• 4) In a separate bowl, combine the flour, baking soda, baking powder, and salt. Mix/whisk well, then add it incrementally to the wet ingredients, mixing by hand until just combined.

Be careful not to over-mix the dough, or you may have tough, dense lemon shortbread.

• 5) Transfer the lemon shortbread cookie dough to the refrigerator to chill for at least two hours.

This is important to avoid the cookies spreading while they bake.

• 6) Next, preheat the oven to 350F/175C and line a large baking sheet with parchment paper or a silicone cookie sheet.
• 7) Meanwhile, remove the cookie dough from the fridge and roll it out on a lightly floured surface to about ¼-inch thickness.

• 8) Using cookie cutters (ours were about 2 inches), cut out the dough and place the cookies on the prepared baking sheet, leaving an inch between each one.

• 9) Transfer the tray to the oven and bake the lemon shortbread cookies for about 15 minutes, until the edges turn golden.  

• 10) Finally, remove the cookies from the oven and let them cool on the tray for a few minutes before carefully transferring them to a wire rack to cool completely. Optionally sprinkle with a little fresh lemon zest, and enjoy!

Pro Recipe Tips

• Measure the flour properly: Instead of scooping your measuring cup directly into the flour bag, gently fluff it up in the bag with a fork, then use a spoon to transfer it to the cup. Use the back of a knife to level off the top.
• Don’t over-mix the flour: Otherwise, you risk overworking the gluten, resulting in tough, dense cookies. Work the dough just enough to bring it together.
• Chill the dough: This is important to prevent spreading while baking.
• Use any cookie cutters: We used round ones, but themed/shaped ones will work just as well. Don’t have any cutters? You could either use a glass or shape the dough into a rectangle and slice it into bars instead.
• Be careful not to overbake: For optimal texture, remove the cookies from the oven when the bottoms and edges are just turning golden, but the tops still look very light/almost not done. They will continue to cook while they cool.

FAQs

Make Ahead and Storage Instructions

This lemon shortbread is a fairly make-ahead-friendly dough. You can prepare it 2-3 days in advance to store in the fridge or for up to 2 months in the freezer (roll it into a cookie-sized log). Thaw it in the refrigerator overnight, then slice the log into individual cookies and bake.

Once baked, the leftover vegan lemon shortbread cookies will store in an airtight container at room temperature for several days or in the fridge for up to a week.

You can also freeze the baked shortbread for 2-3 months. Spread them across a tray to flash freeze first, then store them in a freezer-safe Ziplock/Stasher bag. Allow them to thaw in the fridge overnight or at room temperature for an hour or two.

More Easy Vegan Cookies

• Vegan Oatmeal Chocolate Chip Cookies
• Raspberry Jam Thumbprint Cookies
• Vegan Peanut Butter Cookies [With Filling| Sandwich Cookies]
• Triple Ginger Vegan Cookies [Gingersnaps]
• Double Chocolate Chip Peppermint Cookies
• Skillet Chocolate Chip Cookie

Photos by Alfonso Revilla