Vegan Lemon Shortbread Cookies

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❤️ Why you’ll love it

I absolutely adore the combination of lemon and buttery shortbread cookies, and this vegan version is a real winner. These cookies are soft and crunchy rather than chewy, with a bold lemon flavor that’s not overwhelming. The best part is that they have just the right level of sweetness, making them tangy and lusciously delicious.

Using dairy-free butter in this recipe not only makes it vegan, but it also gives the cookies that classic shortbread texture and flavor. It’s amazing how you can achieve the same results as traditional shortbread using plant-based ingredients.

The filling ideas for these cookies, especially the blueberry jam, take them to the next level. The jam adds a fruity sweetness that perfectly complements the tangy lemon flavor.

🧾 Key ingredients

These vegan lemon shortbread cookies are a delicious treat that you can easily make with simple, plant-based ingredients. You may already have most of these items in your pantry.

White rice flour is the main flour in this recipe. It gives the cookies a delicate, crumbly texture that is characteristic of shortbread.

Cornstarch or tapioca starch is used to lighten the flour, giving the cookies an even more delicate texture.

Lemon juice and zest are the stars of this recipe. They add a bright, citrusy flavor that is both refreshing and delicious.

Blueberry jam is the perfect filling for these cookies. It adds a sweet, fruity contrast to the tartness of the lemon.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

For this vegan lemon shortbread cookies recipe, a food processor is the most important piece of equipment you will need. It helps to combine all the ingredients and pulse them into a crumbly texture, which is the base for your cookie dough.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
Preheat your oven to 390 degrees Fahrenheit (ca. 199 °c).

STEP 2
Add rice flour, buckwheat flour, lemon juice, lemon zest, corn starch, sugar, vegan butter, and salt to a food processor.

STEP 3
Pulse the ingredients in the food processor until they form a crumbly texture.

STEP 4
Transfer the crumbly mixture into a mixing bowl.

Making the vegan lemon shortbread cookies

STEP 1
Use your hands to knead the mixture in the bowl for about two minutes until it forms a ball of cookie dough. If the dough is dry and crumbly, add one to three teaspoons of water, one teaspoon at a time. The dough should not stick to your fingers.

STEP 2
Lightly flour a rolling mat and roll the cookie dough on it to about a quarter to half-inch thickness.

STEP 3
Use your favorite cookie cutter to cut out shapes from the rolled dough.

STEP 4
Place the cut-out cookies on a baking sheet lined with parchment paper.

STEP 5
For plain lemon cookies, bake them in the preheated oven for 10-12 minutes. Keep an eye on the cookies, as the baking time may vary depending on your oven.

STEP 6
If you want to make vegan linzer cookies, make sure to cut out the cookies in pairs – one whole cookie and one with a window.

STEP 7
Spread a small amount of blueberry jam on top of the whole cookie.

STEP 8
Place the cookies with the window on top of the jam-covered cookies and gently press them together to form sandwich cookies.

💡 Expert tip

The key to the perfect vegan lemon shortbread cookies is the texture of your dough. When you knead it after mixing, if your dough is too dry and crumbly, do not hesitate to add a little bit of water. This will help the ingredients bind together, and your cookies will hold their shape and have a delicate, crumbly texture once baked. Also, it is better to weigh the ingredients as it will give the best result.

🔄 Variations

If you are not a fan of lemon and blueberry together, consider a different fruit jam. These cookies are versatile and can be filled with any type of jam you like. Try cranberry, strawberry, raspberry, or apricot jam for a different flavor.

For an even tangier twist, consider adding a lemon glaze. The zesty lemon glaze will give these cookies an extra citrus kick, perfect for those who can’t get enough of lemon flavor.

If you are a fan of nuts, consider adding some slivered or sliced almonds on top of the cookies. This will not only add a nice crunch but also a nutty flavor that complements the buttery shortbread and tangy lemon.

🥣 Serving ideas

These vegan lemon shortbread cookies are a versatile treat that can be enjoyed in a variety of ways. They are perfect for a cozy afternoon tea or coffee. Enjoy them with your favorite hot beverage for a delicious and satisfying snack.

They are also a great addition to a dessert platter. Serve them alongside other vegan treats such as chocolate truffles, fruit tarts, or coconut macaroons for a beautiful and tasty spread that will impress your guests.

They can also be a fun and delicious addition to a brunch. Serve them with a spread of fresh fruits, vegan yogurt, and granola for a refreshing and healthy start to your day.

❄️ Storing tips

These vegan lemon shortbread cookies are best enjoyed fresh but can be stored for later.

To store the leftovers, allow them to cool completely after baking. Once cooled, you can place them in an airtight container at room temperature for up to a week. If you live in a warm or humid climate, you may want to store them in the fridge to keep them fresh longer.

If you want to freeze them, the best option is to freeze the dough before baking. The dough can be frozen in a sealed container for up to 3 months.

Allow the dough to thaw in the refrigerator overnight when you are ready to bake them.

🤔 FAQs

More vegan cookie recipes

For more vegan dessert recipes, browse through our recipe collection or check out these delicious cookies:

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