Very simple shortbread cookies that are perfect for Orthodox lent.
These vegan shortbread cookies are delightfully simple and reliably shaped. If you’ve ever cut out intricate shapes only to have them spread, flatten or lose detail in the oven, you’ll appreciate how well this dough holds its form. Flowers, animals and letters keep their edges, so your cookies look the way you intended—no surprises, just tasty results.
Beyond their predictable shape, these cookies are easy to make and completely vegan, making them an excellent option for Orthodox lent or anyone avoiding dairy. Maple syrup replaces granulated sugar for a gentle sweetness and a slightly healthier touch. They’re quick to prepare and forgiving to work with, so let’s get baking.
Helpful hints
Where can I get these Greek cookie cutters?
These charming cookie cutters were a gift from My Greek Home and are an ideal size for shortbread. The Greek lettering adds a special touch for Greek Easter or other celebrations. To get the best results, dust the cutters lightly with flour before stamping, especially around any raised letters, to prevent sticking.
For a decorative effect, brush undiluted food coloring gel onto the cutter’s letters before cutting. The color transfers into the imprinted words and creates a pretty contrast once baked.
Can I use regular butter for these vegan shortbread cookies?
Yes. If you don’t need the cookies to be vegan, regular butter works fine in the same quantities. The texture and handling are similar and the rest of the recipe stays the same.
Can I decorate my vegan shortbread cookies?
Absolutely. These cookies are a great canvas for decoration. You can sprinkle colored sugar or sprinkles on them before baking, or add royal icing or dipped chocolate after they’re baked. Keep it simple or go all out—either approach works well.
Want some more tips on how to keep your cookies from spreading?
Cookie spreading can be caused by several factors, including fat temperature and dough consistency. If you want more troubleshooting tips about preventing spreading, look for reputable baking resources that explain how fat, flour and chilling time affect cookie shape.
Looking for more lovely cookie recipes? Check these out!
Melomakarona
Lemon ricotta cookies
Ginger molasses cookies
We love hearing from you! If you make our recipes or have a question, please leave a comment below.
Vegan shortbread cookies
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Equipment
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Stand mixer or hand held mixer
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Baking tray
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Parchment paper
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Rolling pin
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Cookie cutters
Ingredients
- 1/2 cup (115 grams) non-dairy butter, room temperature you can use softened coconut oil instead
- 1/3 cup (80 mL) maple syrup
- 2 1/4 cup (335 grams) all-purpose flour
- 1/4 tsp vanilla powder or 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
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In the bowl of a stand mixer or a large bowl with a hand mixer, beat the non-dairy butter (or softened coconut oil) until creamy.
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Add the maple syrup, vanilla powder (or extract) and salt, and mix until combined.
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Add the flour and beat on medium speed until incorporated. The dough will be crumbly at this stage.
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Use your hands to knead the dough until it comes together into two cohesive balls. The dough should hold when pressed but not be overly sticky. If it’s too dry, add maple syrup 1/2 tablespoon at a time; if too wet, add flour 1 tablespoon at a time.
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Wrap each ball in plastic wrap, flatten into discs and refrigerate for at least 30 minutes.
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Preheat your oven to 350°F (175°C).
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Work with one disc at a time. Roll the dough between two sheets of parchment or plastic until it is about 1/2 inch thick.
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Cut shapes with your cookie cutters and transfer them to a parchment-lined baking tray. Gather scraps, re-roll and repeat until all the dough is used. Add sprinkles or colored sugar before baking if desired.
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Bake on the middle rack for about 12 minutes. The bottoms will turn lightly golden while the tops remain largely the same color. The cookies should retain their shape and not rise much.
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Cool on the baking tray for 2 minutes, then transfer carefully to a wire rack to cool completely.
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Enjoy!