Very simple shortbread cookies that are perfect for Orthodox lent.
These vegan shortbread cookies are straightforward, reliable, and bake to hold their shape—no more flattened or spread-out cookie-cutter shapes that turn into indistinguishable blobs. If you’ve been frustrated by cookies that change form while baking, you’ll appreciate how these keep their edges and details, coming out of the oven looking much like they went in.
Besides their dependable shape, these cookies are easy to make and entirely vegan, making them an excellent choice for anyone observing Orthodox lent. Sweetened with maple syrup instead of refined sugar, they feel a bit lighter while still satisfying a cookie craving. Ready to bake? Here are a few helpful tips and everything you need to know.
Helpful hints
Where can I get these Greek cookie cutters?
These cutters are charming and perfectly sized for shortbread. We received ours from My Greek Home and found them ideal for shaping cookies for Greek Easter and other celebrations. To prevent sticking, lightly dust the cutters—especially the lettered areas—with flour before cutting. For a colorful effect, brushing undiluted food coloring gel onto the cutter’s letters before stamping can leave colored imprints on the dough.
Can I use regular butter for these vegan shortbread cookies?
Absolutely. If you don’t need a vegan version, swap the non-dairy butter for regular butter and follow the same steps and ingredient amounts.
Can I decorate my vegan shortbread cookies?
Yes. These cookies are great blank canvases: sprinkle them with colored sugar or sprinkles before baking, or decorate after baking with royal icing, melted chocolate, or candy melts. We kept ours simple, but feel free to get creative.
Want some more tips on how to keep your cookies from spreading?
If cookie spreading is a recurring problem, there are several common causes and fixes—fat temperature, flour ratio, and chilling are among the top factors. Taking a moment to chill the dough and ensure proper ratios will help prevent spread and preserve shapes while baking.
Looking for more lovely cookie recipes? Check these out!
Melomakarona
Lemon ricotta cookies
Ginger molasses cookies
We love hearing from you! If you’ve tried our recipes or have a question or comment, 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 and soft.
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Add maple syrup, vanilla powder (or extract), and salt. Mix until combined.
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Beat in the flour at medium speed until incorporated; the dough will be crumbly.
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Use your hands to press and knead the dough until it comes together into two cohesive balls. It should hold when pressed but not be sticky. If too dry, add more maple syrup (1/2 tbsp at a time). If too wet, add flour (1 tbsp at a time).
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Wrap each ball in plastic wrap and flatten into discs. Refrigerate for at least 30 minutes.
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Preheat the oven to 350°F (175°C).
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Working with one disc at a time, roll the dough between two sheets of parchment or plastic wrap to about 1/2 inch thickness.
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Cut shapes with cookie cutters and transfer them to a parchment-lined baking tray. Re-roll scraps as needed. Add sprinkles or colored sugar before baking if desired.
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Bake on the middle rack for about 12 minutes. The bottoms may turn light golden brown while the tops remain mostly unchanged. The cookies will keep their shape and won’t rise significantly.
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Let the cookies rest on the tray for 2 minutes, then transfer to a cooling rack until completely cooled.
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Enjoy!