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Vegan Lemon Shortbread Cookies


  • 2 c (260 g) flour
  • 1 c vegan butter
  • ¼ c white granulated sugar
  • 1 tsp lemon zest (or all the zest of one lemon)
  • Up to 2 tsp juice from lemon


  1. Stir the lemon zest and sugar together so that the sugar absorbs the lemony flavor. Let sit for about 10 minutes. Combine all ingredients using a food processor or a pastry cutter until a dough forms. It may be a little crumbly, if that's the case, add a little lemon juice so that the dough sticks together a bit better. It'll still be crumbly. Form into a rough disc and wrap in plastic film. Refrigerate for about an hour to let the dough rest.

  2. Remove from fridge and roll out to ¼" thickness (a little less than 1 cm) and cut into shapes (I just did standard rectangles).

  3. Refrigerate for another 10-15 minutes so that they keep their shape in the oven. Meanwhile preheat your oven to 350°F.

  4. Bake for 10-12 minutes until you start to see the bottom edges brown. Remove from oven and let cool on a wire rack. Store in an airtight container; best eaten with tea!

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