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Vegan Shortbread Cookies

vegan shortbread cookies with edible flowers on a plate

These Vegan Shortbread Cookies are not only beautiful but delicious as well! Featuring Almond Cow vegan butter, these cookies have the perfect buttery, melt in your mouth texture. 

Servings: approx. 2 dozen

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  • ⅔ cup Almond Cow Vegan Butter, room temperature
  • ½ cup maple syrup (plus extra for coating)
  • 2 cups all purpose flour
  • 1 tsp vanilla extract
  • ½ tsp sea salt
  • 1+ cup edible flowers*


  1. Preheat the oven to 350F. In the meantime, cream together the butter, maple syrup, and vanilla together.
  2. Add in the dry ingredients and mix until just combined and can form the dough into a ball. It should be moldable, not too wet or not too dry. If dry, add a touch more maple syrup, and if too wet, add more flour.
  3. Afterwards, roll the dough between two sheets of parchment or wax paper until 1/2” thickness, then use a 2” cookie cutter. Cut into circles and transfer to a lined cookie sheet. Remold the remaining dough and cut into until all is used.
  4. When ready, gently press edible flowers or petals into the cookies by brushing the surface with maple syrup and sticking the flowers on top.
  5. Next, transfer the cookies to the oven to bake for 10-12 minutes or until gently golden. (Keep in mind the cookies will harden as they cool, so avoid over-baking.)
  6. Remove from the heat and place on a cooling rack to rest a few minutes before eating. Enjoy!

Note: Edible flowers do tend to have a peppery note, to make the cookies sweeter, you can omit the flowers & add a simple icing of confectioners sugar thinned out with almond milk (or plant-based milk of choice).

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