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Shortbread Cookies

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 1x


These dairy-free and egg-free shortbread cookies come together easily in the food processor, and roll out easily into any shape you’d like!


  • 1/2 cup shortening
  • 1/2 cup dairy-free margarine
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 2 3/4 cups flour
  • 1 teaspoon vanilla
  • Splash of dairy-free milk or water (if dough is too crumbly)


  1. Add all the dry ingredients into a food processor and blend well.
  2. Cut the shortening and margarine into chunks and process until crumbly. 
  3. Add 1 teaspoon of vanilla and continue to process.
  4. If the margarine and shortening are well mixed in, and the dough is still really crumbly, add a splash of liquid (water, soymilk, coconut milk) and give it a few more pulses. A nice smooth dough should develop. 
  5. Gather the dough up and wrap in plastic wrap, shape into a disk and chill in the freezer while you find your cookie cutters.
  6. Roll out to 1/4 inch thick, cut out cookies in whatever shape you want, sprinkle with sugar if you want.
  7. Place the cookies on a parchment lined cookie sheet and put the cookie pan in the freezer to chill again while the over preheats to 350.
  8. Bake at 350 until the cookies are just barely golden, 8-10 minutes, depending on the size and thickness of your cookies.


See my posts on Choosing the Perfect Dairy-Free Milk Alternatives, and Dairy-Free Butter Alternatives if you need sources for safe ingredients. 

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: dairy free shortbread cookie, dairy free sugar cookie, vegan cutout cookie