Dairy-Free Shortbread Cookies

Dairy-Free Shortbread Cookies

This dairy-free shortbread cookie recipe is a family favorite vegan treat that fits into most diet plans but is satisfying to your sweet tooth.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 12 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Preheat the oven to 350 F. Line a 9 x 13-inch casserole dish or baking pan with parchment paper and set aside.
  3. Step 3

    In a large bowl using an electric hand mixer, beat the dairy-free soy margarine for about 3 to 4 minutes on a high-speed setting, or until "fluffy." Add the powdered sugar, beating until well combined. Add in the flour gradually, about 1/2 cup at a time, and then the salt, mixing until the mixture holds together as a soft dough.
  4. Step 4

    Spread the batter onto the prepared sheet so that it is about 1-inch thick. Prick the surface lightly every few inches with a fork. Bake for about 17 minutes in the preheated oven, or until lightly golden brown.
  5. Step 5

    Allow the shortbread to cool on the pan for about 10 minutes. While the shortbread is still in the pan, cut into bars about 1-inch wide and 2 inches long or even squares if you prefer that shape.
  6. Step 6

    Let the cookies cool completely in the pan while it is resting on a wire cooling rack.
  7. Step 7

    Once cool, carefully remove the cookies from the pan. Serve and enjoy.