Dairy Free Shortbread Cookies
Buttery, melt-in-your-mouth shortbread is one of those classics that feels like it should be off-limits when you're avoiding dairy — but this version proves otherwise. Dairy free butter does all the heavy lifting here, creaming up beautifully with sifted powdered sugar to create that signature tender, crumbly texture you'd expect from a traditional shortbread. A touch of vanilla rounds out the flavor, and the low-and-slow bake at 325°F keeps the cookies pale and delicate rather than overdone. The trick is chilling the dough before rolling so it stays firm and easy to cut into whatever shapes you like. An optional sprinkle of coarse sugar on top adds a subtle crunch and a little sparkle that makes them look bakery-worthy with almost no extra effort. With 24 cookies per batch, this is a fantastic recipe to bring to a gathering where you need something crowd-pleasing that also works for dairy-free guests — nobody will know the difference.
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Learn more →Ingredients
24 servings
- 1 cup (2 sticks) dairy free butter, softened
- ½ cup powdered sugar, sifted
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp fine salt
- 1–2 tbsp coarse sugar, for sprinkling (optional)
Instructions
- 1
Beat the softened dairy free butter and powdered sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 2–3 minutes. Scrape down the bowl, then mix in the vanilla extract until combined.
- 2
Add the flour and salt, then mix on low speed until the dough just comes together and no dry streaks remain — it will look slightly crumbly at first but should hold when pressed between your fingers. Do not overmix.
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