Classic Dairy-Free Shortbread Cookies
Prep time
Cook time
Total time
This recipe is adapted from Ina Garten's shortbread cookie recipe. Please note that the Prep time is hands-on time only. Allow 30 minutes for the dough to chill.
Recipe type: Dessert
Cuisine: Scottish
Serves: about 2 dozen cookies
  • 1 ½ cups dairy-free buttery sticks (see Butter Note below), brought to room temperature
  • 1 cup sugar, plus extra for sprinkling
  • 1¼ teaspoons vanilla extract
  • 3½ cups all-purpose flour
  1. Preheat your oven to 350°F.
  2. In a mixing bowl, beat or whisk the buttery sticks, 1 cup sugar, and vanilla until combine.
  3. Sift in the flour. Mix or stir until combined. The dough will be crumbly. Work it with your hands to bring it together into a ball.
  4. Flatten the dough slightly, wrap it in plastic wrap, and refrigerate for 30 minutes.
  5. Roll the dough out to ½-inch thickness, and cut into 3x1-inch rectangles, or with cookie cutters.
  6. Place the cookies on an ungreased baking sheet or one lined with parchment paper. Sprinkle the tops with sugar, if desired.
  7. Bake the cookies for 20 to 25 minutes, or until the edges begin to brown.
  8. Store the cookies in an airtight container at room temperature for up to one week, or freeze to enjoy later.
Butter Note: I like Country Crock Buttery Sticks best for this recipe. Earth Balance Buttery Sticks are another good option. I use salted buttery sticks. If using unsalted, add ¼ teaspoon salt to the recipe. See my Butter Comparison Post to see how several different dairy-free butters compared in this recipe.
Recipe by Go Dairy Free at