Vegan shortbread 3 ways: strawberry, mint choc, lavender

I’ve been making shortbread, a seemingly simple baked good, for many years. Mostly a classic version with a tea time twist: Earl Grey. But it never had the classic shortbread “bite” I was looking for. I think I’ve improved a lot as a baker in that time–and I honestly believe the plant based versions included here have a better texture than any I’ve made in the past!

The most important thing when making shortbread is having the proper butter to flour ratio.

It’s essentially unleavened–like a sweetened piece of pie crust, sans filling. Anyway, these are just some cookie-related revelations I’ve had recently. On to the recipe(s)!

The three varieties I have for you are pink lemonade shortbread with a drop of lemon frosting to secure a fresh piece of strawberry, chocolate shortbread with a drizzle of mint icing, and a classic shortbread with a bit of culinary lavender with a thumbprint of lavender icing on top. I used food colouring to get some of the fun colours you see here, but they would taste just as delicious without.


Pink Lemonade Shortbread

1/2 cup vegan butter, softened

1/3 cup sugar

1 cup flour

pinch of salt

zest of 1 lemon

Cut together your sugar, butter, and flour. Add salt and lemon zest. I added a few drops of red food colouring to get the pink hue.


Chocolate Shortbread

For the chocolate variation, subtract 2 tbsp of flour from the original recipe and add 2 tbsp of cocoa powder. Follow the directions normally.


Lavender Shortbread

For the lavender variation, add 1 tsp of culinary lavender buds.

Your dough will be crumbly–that’s okay. It’s how it should be. For fun, I rolled my dough out to about 1/4″ thick or so and cut it into squares, but you could also roll it into a tube and cut circles–slice and bake style!

Bake in a preheated oven at 350F for 8 to 10 minutes. Watch them closely, they can burn easily. When they’ve firmed up a bit and browned just the slightest bit, move them from the cookie sheets and place them on a cooling rack.


Once they’ve cooled, it’s time to decorate!


Lemon Frosting

For the pink lemonade shortbread, mix a bit of fresh lemon juice with powdered sugar to create a thick frosting. Use this to “glue” your strawberry slices to your shortbread. (I cut mine a bit to create a heart shape, and it was surprisingly tedious! Not 100% sure I’d recommend it).

Mint Icing

For the chocolate shortbread, mix 1 and 1/2 cups of powdered sugar with 1 tbsp of non dairy milk and 1 tsp of mint extract or creme de menthe. I also added a bit of green food colouring. Drizzle over your chocolate shortbread.

Lavender Icing

For the lavender shortbread, mix 1 cup of powdered sugar with 2 tsp non dairy milk and just 1 or 2 drops of food grade lavender essential oil. I also added a bit of blue and red food colouring to make a light, lavender-y purple.

I hope you enjoy these shortbread! The basic recipe is easy to customize, so if you’re in the mood for something unique, give it a try.


vegan shortbread recipe


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I only made the mint chocolate ones but they were AMAZING

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