Lemon Shortbread
Last Updated on February 17, 2025 by Annie
Soft, tender, melt in your mouth shortbread kissed with a hint of lemon make these delicious vegan lemon shortbread cookies. With under 10 ingredients and ready in about 40 minutes, this simple vegan shortbread recipe makes the perfect summer treat.
While cookies tend to reign supreme over here at My Life After Dairy, but between the dairy-free chocolate cake with coffee buttercream and the lemon blueberry coffee cake it would appear I have been on a bit of a cake kick.
But with an abundance of lemons leftover from the coffee cake recipe, I found myself in need of a proper use for them. Sure I could make a pitcher of Pineapple Lemonade but that doesn’t have the same effect when you’re craving a soft, chewy treat.
These vegan lemon shortbread cookies are the perfect amount of sweet and tart with a soft and chewy finish. They are not too sweet and wildly addictive to eat.
Why We Love This Lemon Shortbread
You know I won’t pass on a reason to whip up a batch of cookies. But here are three reasons that just might help get you up and in the kitchen for these not too sweet, not too tart shortbread treats.
- Light and Buttery. The perfect balance of lemon and vanilla in a simple buttery shortbread bar.
- Pairs with everything! From a warm cup of tea to a refreshing oat milk iced coffee, this shortbread goes with it all.
- Made with pantry staple items. Odds are you probably have everything you need for this vegan shortbread recipe, on hand, in your kitchen right now. So what are you waiting for?
Vegan Changes to Lemon Shortbread
With just one simple swap you can have not only dairy-free, but also vegan, shortbread.
- Plant-based butter– I used Country Crock Plant Butter to keep this buttery shortbread vegan.
How to Make Lemon Shortbread
Ingredients You’ll Need
With just a few pantry staple ingredients (that you probably have on hand, I might add) these vegan shortbread cookies will be ready and on your table in under an hour.
- Plant-based Butter– For a dairy-free, yet buttery taste.
- Sugar– A blend of powdered sugar and granulated sugar keeps these shortbread soft and sweet.
- Lemon– Fresh lemon zest and lemon juice flavor this light and buttery shortbread.
- Vanilla + Salt– Enhances the flavor of these lemony cookies.
- Flour– Gives the shortbread structure.
Directions for Lemon Shortbread
- Prepare for baking: Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper. Set aside.
- Cream butter + sugar: In the base of a stand mixer, cream plant-based butter with powdered sugar, granulated sugar, and lemon zest.
- Add flavor: Once creamed add vanilla and lemon juice. Mix until combined.
- Mix in dry ingredients: On low, spoon in flour and salt and mix until combined.
- Press the shortbread dough into the prepared baking pan.
- Prick the top with a tooth pick. I did about 4 rows of 5 pricks.
- Bake in the preheated oven for 25 minutes, or until the edges are golden.
- Cool: Remove from the oven and cool completely before slicing and enjoying.
Helpful Kitchen Tools
When you are ready to whip up a batch of these vegan lemon shortbread cookie bars here are some kitchen tools you might find helpful along the way.
- Square Baking Pan– I love the sharp edges this pan gives all my baked goods.
- Offset Spatula– Used to press and spread the dough into a flat even finish.
Serving and Storing Suggestions
Dish out these light and lemony shortbread cookies with a warm cup of tea or coffee.
To store the baked vegan cookies, place in an airtight container, at room temperature for up to 5 days.
More Vegan Shortbread Cookies
Craving more vegan shortbread cookies? Here are some of our favorite vegan shortbread recipes:
If you tried this lemon shortbread recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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Lemon Shortbread
Soft, melt-in-your mouth vegan lemon shortbread cookies are the perfect balance of sweet, tart, and buttery.
Ingredients
- 1 cup Plant-based Butter
- ¼ cup Powdered Sugar
- ½ cup Granulated Sugar
- 1 teaspoon Lemon Zest
- 1 teaspoon Vanilla
- 1 teaspoon Lemon Juice fresh
- 2 cups Flour
- ½ teaspoon Salt
Instructions
-
Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper. Set aside.
-
In the base of a stand mixer, cream 1 cup plant-based butter with ¼ cup powdered sugar, ½ cup granulated sugar, and 1 teaspoon lemon zest.
-
Once creamed add 1 teaspoon vanilla and 1 teaspoon lemon juice. Mix until combined.
-
On low, spoon in 2 cups flour and ½ teaspoon salt and mix until combined. Press the shortbread dough into the prepared baking pan.
-
Prick the top with a tooth pick. I did about 4 rows of 5 pricks.
-
Bake in the preheated oven for 25 minutes, or until the edges are golden.
-
Remove from the oven and cool completely before slicing and enjoying.
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