Light and Delicious Shortbread

Votes: 1
Rating: 5
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Prep Time10minutes
Cook Time18-25minutes
Passive Time
There is no Nutrition Label for this recipe yet.

My husband and I own a business, and we had a client based in the U.K. for several years. One of my fondest memories of our time spent there was afternoon tea. I have tried for years to perfect a vegan version and think I finally have a recipe worth sharing.

There is a vast difference between salted vs. unsalted butter and I  would highly recommend using Miyoko’s Unsalted Butter. I have used Earth Balance and they are good but there is something special about Miyoko’s variety when making these cookies.

I ordered a special shortbread cookie cutter, available here. However, you can use any cookie cutter or simply roll the dough into a rectangle and cut it into slices after baking. If you do use the cookie cutter, the dough can tend to stick into the crevices. I would advise lightly tapping the cutter on the counter to release the cookie from the cutter.

I also recommend using parchment sheets that are available through Amazon.

There is also a fantastic deal on stand mixers through Walmart, called Beautiful by Drew Barrymore. The motor is almost as powerful as the Kitchen Aid but the Beautiful version is so lighter and much easier to lift in and out of the cupboard. Plus, now priced at $99 it is $200+ less expensive than the Kitchen Aid brand.




  • 1 1/2 cups Miyoko's UNSALTED butter
  • 1 Tbl. vanilla extract
  • 1 cup powdered sugar
  • 3 cups all purpose flour


  1. Set butter on the counter and let it soften to room temperature, but not too soft. Put in the bowl of your mixer along with vanilla and mix until fluffy. (About 2 minutes)
  2. Add flour and mix on low until incorporated. NOTE: You may scrape the sides to ensure all the flour is incorporated.
  3. Drop the mixture onto a counter top or sheet of parchment paper sprinkled with 2 parts flour and 1 part confectionery sugar and roll until about 1/2" thick. Either cut with a shortbread cutter or form the mixture into a 1/2" round circle. If the mixture sticks to the rolling pin, either top it with an additional parchment sheet or coat the mixture lightly with a small amount of flour/powdered sugar mixture.
  4. Top cookies with a light sprinkling of granulated sugar.
  5. Bake in a 325-degree oven for 15-16 minutes if making cut-out cookies OR 23-25 minutes if making one large oval. If making the oval, allow it to cool for about 10 minutes, and then cut it into slices.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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