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These Vegan Orange Lemon Shortbread Cookies are melt-in-the-mouth delicious with a crisp, tender texture and a zesty twist of orange and lemon. Made with just 7 simple ingredients, they’re as easy to bake as they are to devour!
If you’re craving a buttery, crumbly shortbread biscuit that’s completely egg free and dairy free, these Vegan Lemon Shortbread Cookies are just what you need. With a bright burst of zesty orange and lemon, they’re the perfect balance of sweet, citrusy, and indulgent.
The best part? This easy recipe uses 7 simple ingredients and requires just one bowl – no complicated techniques or unusual ingredients needed. In just over an hour (including chilling time), you’ll have 16 perfectly golden shortbread cookies ready to enjoy with a cup of tea or to gift in a festive cookie jar.
Cookies are a great gift to give in the holiday season and the ‘St Clements’ orange and lemon flavour makes these the perfect vegan Christmas shortbread cookies. Package them in a cute jar or bag tied with a striped ribbon and a festive gift tag.
Quick links:
Why you’ll love these Vegan Orange Lemon Shortbread Cookies
One bowl recipe. All of the ingredients for these vegan shortbread cookies go into one bowl so washing up is kept to a minimum which is always a bonus around Christmas time!
7 simple ingredients. This recipe is made with simple ingredients that are you will likely already have in your pantry – plain flour, icing sugar, caster sugar, vegan butter, lemon zest, orange zest and salt.
Easy to make. There are five simple steps to making these delicious cookies – 1. mix the dry ingredients, 2. rub in the butter, 3. refrigerate the dough, 4. roll it out and cut out the biscuits and then 5. bake!
They’re buttery yet fresh. The texture of these delicious vegan lemon shortbread cookies is beautifully light and crisp with a buttery shortbread-style base and a light and fresh citrus flavour.
They make a great gift. Package these sweet Christmas biscuits in a cookie jar or festive bag and tie the top with a red and white striped ribbon for a pretty vegan Christmas present that doesn’t cost the earth.
How to make these Vegan Orange Lemon Shortbread Cookies
Ingredients
Plain flour. Also called ‘all-purpose flour’.
Icing sugar. Also called ‘powdered sugar’.
Salt.
Orange zest. Ideally from an unwaxed orange.
Lemon zest. Ideally from an unwaxed lemon.
Dairy free butter. You need the block kind of vegan butter, rather than a spreadable margarine for buttery cookies that hold their shape.
Caster sugar. To add a sweet and sparkly top to these Christmas cookies.
Equipment
To make this recipe for vegan lemon shortbread cookies with orange, you’ll need:
- 5.5cm (2”) round cookie cutters (approx)
- A rolling pin
- A medium or large bowl
- A wooden spoon
- A large baking sheet (or two) lined with parchment paper
Step-By-Step Instructions
Make sure to head to the recipe card below for the full recipe and instructions on how to make these vegan orange lemon shortbread cookies!
Head to the recipe video for a visual demonstration of how to make this recipe.
STEP 1. In a medium or large mixing bowl stir together the flour, icing sugar, salt and zest.
STEP 2. Rub the cold butter into the dry mixture until it resembles large breadcrumbs.
STEP 3. Bring the shortbread cookie dough mixture together, wrap it in eco cling film and refrigerate for 45 minutes.
STEP 4. Preheat the oven to 170°C fan (190°C conventional / 375°F / gas mark 5).
STEP 5. Roll the dough out to 1/2 cm thick on a lightly floured surface. Use a 5.5cm (2”) cookie cutter to cut out 16 cookies.
STEP 6. Sprinkle the tops with caster sugar, place on a baking tray lined with baking paper and bake for 11-13 minutes until the edges of the cookies are starting to colour. Leave the cookies on the tray for 10 minutes before transferring to a wire rack to cool fully.
Top tips
Keep the plant-based butter cold. Use a vegan block butter (rather than a spreadable margarine) and use it straight from the refrigerator to make sure it’s cold before rubbing it into the dry ingredients.
Chill the dough fully. After you’ve made the cookie dough, roll it into a ball and then flatten it slightly. Wrap it in a reusable wrap or eco cling film and refrigerate the dough for 45 minutes. This step is important because you want to keep the dough cold so that it is easy to roll out and so that the biscuits don’t spread in the oven.
Flour your cookie cutter. Lightly dust your cookie cutters with flour to stop the dough sticking to them when you cut out the biscuits.
Keep an eye on the biscuits during baking – aim for ‘just baked’. Differences in oven temperatures can cause cookies to over or undercook. Bake time will be approximately 11-13 minutes but go by look to determine if they’re baked properly, for best results:
- Slightly golden around the edges = the perfect cookie with a melt-in-the-mouth texture
- Golden brown all over = crunchy and over-baked
- If the dough looks a little damp in the middle or underneath = underbaked, they will likely need another minute or two
Storing. Store your baked vegan lemon shortbread cookies in an airtight container on the counter top for up to 4 days. You can also make the dough in advance and store it in the fridge before baking, just be sure to wrap it very well before placing it in the refrigerator.
FAQs
Help, my dough is sticking to the rolling pin! What should I do? Chances are it needs to chill for longer so pop it back in the refrigerator (wrapped up) for another 10-15 minutes. If the dough feels cold but is still sticking to the rolling pin, try dusting the rolling pin with a little bit more flour before rolling the dough out.
Help, my dough is cracking when I try to roll it out! What should I do? If your dough has been in the refrigerator for longer than 45 minutes it may be a little too cold. Rest it for 5 minutes out on the kitchen worktop before trying to roll it out again (don’t let it get warm though).
Can I freeze the cookie dough? Absolutely! You can make the dough in advance and freeze it for up to 2 months wrapped well in plastic wrap and stored in an airtight, freezer-proof container or freezer bag. Put the dough in the refrigerator over night to defrost before rolling it out and baking it.
Can I freeze these biscuits? Yes, store them in a freezer-proof airtight container and bring them to room temperature before enjoying.
Loved these Vegan Lemon Shortbread Cookies? Here are some more delicious vegan cookies and treats to try
- Another Christmas cookie that is great as a gift! These Cranberry White Chocolate Cookies are deliciously sweet with creamy white chocolate chunks and tangy dried cranberries. They’ve got a thick, soft and chewy centre with a lightly crisp exterior.
- These Chocolate Chip Shortbread Cookies are an easy vegan treat. Made with 6 simple ingredients, these melt-in-the-mouth shortbread cookies are rich and buttery with a chocolate twist on a British classic.
- These Biscoff Billionaire’s Shortbread slices have a trio of delicious layers! Buttery vegan shortbread is topped with silky smooth cinnamon-infused Biscoff spread and a layer of glossy dark chocolate, decorated with piped Biscoff spread and a Lotus biscuit.
- For a healthier take on millionaire’s shortbread, try these delicious Healthy Millionaire’s Shortbread slices. They’ve got a sweet oat biscuit base, gooey date caramel centre and a creamy chocolate topping. No bake, wholesome ingredients and they can be eaten straight from the freezer!
I hope you LOVE this recipe for Vegan Orange Lemon Shortbread Cookies! Share this recipe with someone you think will enjoy it and don’t forget to tag @aveganvisit on social media when you try out the recipe – I absolutely love seeing your re-creations! Enjoy 🙂 x
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The Video Recipe:
The Vegan Orange Lemon Shortbread Cookie Recipe:
Vegan Orange Lemon Shortbread Cookies (Easy Recipe!)
Ingredients
- 175 g plain flour (also called 'all purpose' flour)
- 50 g icing sugar (also called 'powdered sugar')
- ¼ tsp salt
- Zest from 1 orange (unwaxed, approx 1 heaped tbsp)
- Zest from 1 lemon (unwaxed, approx 1 tbsp)
- 150 g vegan block butter* (cold)
- 25 g caster sugar (for dusting)
Instructions
- In a medium mixing bowl stir together the flour, icing sugar, salt and zest.175 g plain flour, 50 g icing sugar, 1/4 tsp salt, Zest from 1 orange, Zest from 1 lemon
- Rub the cold butter into the dry mixture until it is combined and no large chunks of butter remain. The mixture should resemble large breadcrumbs.150 g vegan block butter*
- Bring the cookie dough mixture together into a ball, flatten it slightly and wrap it in eco plastic film or a reusable wrap. Place it in the fridge for 45 minutes.Note: The mixture should come together when squeezed between your fingers. If for any reason it does not then add 1/2 tsp of cold water, mix in and then try again to bring the mixture together.
- Preheat the oven to 170°C fan (190°C conventional / 375°F / gas mark 5). Line a large baking sheet (or two) with non stick baking paper.
- Lightly flour a smooth surface. Roll the dough out to 1/2 cm thick and cut out 16 x 5.5cm (2”) round cookies using a cookie cutter. Re-roll the dough and continue cutting out cookies until you have used the dough.
- Sprinkle the tops of the biscuits with caster sugar.25 g caster sugar
- Bake for 11-13 minutes until the edges of the cookies are just starting to colour.
- Leave the biscuits on the trays for 10 minutes before transferring them to a cooling rack.
Video
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
