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Penguin shaped shortbread cookies

Vegan Penguin Shortbread Cookies

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5 from 3 reviews


The cutest Vegan Christmas cookies EVER. Delicate orange flavoured shortbread cookies with  dairy-free chocolate decorations, they’re a fun holiday treat that everyone will enjoy.


Units Scale

Ingredients for the shortbread

  • 160g of plain / all purpose flour
  • 45g of icing sugar
  • 150g of dairy-free butter (chilled)
  • Zest of 1 large orange

Ingredients for the decorations

  • 100g of dairy-free dark chocolate
  • Orange fondant (See step 2)


Method (shortbread)

  1. Preheat oven to 180°C fan and line two baking trays with grease proof paper.
  2. Add the flour and icing sugar into a food processor, blitz to combine.  Add the dairy-free butter and orange zest. Blend on a low-medium speed until blended well and a dough forms. The dough will look soft and should squish together when squeezed in your hands.
  3. Flour a clean worktop and rolling pin with flour, then roll out the dough. You want it to be about 1-2 in thick. The thicker the dough, the more buttery and crumbly the shortbread will be. Use a medium round size circle cookie cutter to chomp out the shapes then place on the lined trays. Continue re-rolling the dough until it is all used. Make sure the rolling pin is floured or it can stick.
  4. Bake in the middle of the oven for 10-12 minutes, or until the cookies are lightly golden in colour.
  5. Once baked, remove the tray from the oven, allow the shortbreads to cool on the trays for 10 minutes before transferring to a wire rack.

Method (decoration)

  1. Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free chocolate into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate to melt, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes.
  2. When the shortbread has chilled, dip them into the melted chocolate at an angle on one side, then rotate it and dip in the other side, leaving a small triangle of the cookie uncovered (watch video or refer to photos for reference).
  3. While the chocolate is still wet, add on some edible eyes (you can either use store bought or homemade sugar / candy eyes or make your own with some white chocolate buttons and a dot of the dark chocolate in the middle).
  4. Using a tooth pick, add three dots down the middle of the uncovered cookie for decoration, and place on a ball of orange fondant or an orange sweet / candy for the penguin beak.
  5. Place in the fridge and allow the chocolate to set, This will take around 10-15 minutes.
  6. Serve and enjoy! 


To store: Keep the shortbread fresh by storing in an air-tight / sealed container in the fridge. Allow to come to room temperature before enjoying. 

Best eaten within 3-5 days of making. 

Can be made gluten-free by swapping out the regular wheat flour for a good / high quality gluten-free blend.

  • Prep Time: 5 minutes
  • Cook Time: 10-12 minutes
  • Category: cookies
  • Method: Baking
  • Cuisine: American