Vegan Shortbread is one of my favorite treats to make when I want something buttery and tender without any animal products. These little cookies are so simple yet so satisfying, and nobody ever guesses they’re vegan when they take that first bite!
The secret to these beauties is using the right ratio of flour to sugar and keeping everything nice and cold before baking. That brown sugar adds such a lovely warmth and depth of flavor that makes these shortbread cookies absolutely irresistible.
I love setting out a plate of these with a cup of tea when the grandchildren visit, and they disappear faster than I can blink! There’s something special about sharing homemade shortbread—it’s the kind of simple comfort food that brings everyone together around the table.
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Vegan Shortbread
Ingredients
- 1 cup Regular
- 0.5 cup Brown Sugar
- 2.125 cup All-Purpose Flour
Instructions
- Pre-heat oven to 300F.
- Cream together margarine and sugar.
- Add sifted flour 1/4 cup at a time.
- Use hands to mix into a soft, smooth dough.
- With hands press into a 1-2cm thick rectangle and use sharp knife to cut into fingers.
- Use fork to make pretty shortbread holes.
- Place in oven for 25 minutes.
- Let cool on tray for 5 minutes.
- EXTRA NOTES:.
- This shortbread is not overly sweet – feel free to add another loosely packed TBS or 2 of brown sugar to the mix.
- Feel free to sprinkle granulated sugar on top before baking.
- Also depending on your oven cookies can be ready after only 15-20 minutes or can be cooked for up to 50 minutes (for extra crunch and with a very golden bottom).
- Keep an eye on shortbread for your preference.
