Easy vegan Halloween shortbread with a buttery, crumbly texture, chocolate drizzle & edible eyes. A fun, spooky Halloween treat perfect for parties!
Easy Vegan Halloween Shortbread Cookies
These Easy Vegan Halloween Shortbread Cookies are the ultimate spooky season bake! Buttery, crumbly, and perfectly sweet, they’re decorated with a drizzle of rich vegan chocolate and topped with edible candy eyes for a simple but fun Halloween treat. Whether you’re baking for a party, trick-or-treating, or a school lunchbox snack, these cookies are easy to make and guaranteed to be a hit with both kids and adults alike.
If you’re after a cute and spooky dessert that’s also dairy-free, egg-free, and vegan-friendly, these shortbread bars are the perfect recipe to add to your Halloween baking list!
Why You’ll Love These Vegan Halloween Shortbread Cookies
- Spooky & Fun for Halloween Parties– The drizzle of chocolate and edible eyes make these cookies look like mini mummies.
- 100% Vegan Friendly– Made with dairy-free butter and vegan white and milk chocolate.
- Buttery & Crumbly Texture– Classic shortbread that melts in your mouth with every bite.
- Beginner-Friendly Recipe– Simple ingredients and easy steps make it perfect for all levels of bakers.
- Perfect for Kids/ Kid Friendly Halloween Treats– A great Halloween baking activity to do with kids or as a school lunchbox snack.
Ingredients
- Plain flour– The foundation of the shortbread dough. It gives structure while keeping the cookies tender. Using plain flour ensures the cookies don’t rise too much, so they hold their shape when cut into mummy rectangles.
- Cornflour- Using cornflour makes the shortbread deliciously tender and melt in the mouth. If you don’t have access to cornflour, use just plain flour. It still creates a delicious shortbread!
- Vegan butter– Adds richness and flavour. I recommend using a block-style vegan butter as it helps maintain the right texture (This is what ive tested with this recipe, I am unsure if a vegan spread would work the same).
- Caster sugar– Provides sweetness while keeping the cookies light and crisp. Caster sugar dissolves more easily than granulated sugar, helping the shortbread texture stay smooth and delicate.
- Vegan Milk chocolate– Adds creamy sweetness and chocolatey pockets throughout the shortbread. It makes every bite indulgent and balances the buttery base.
- Vegan White chocolate– Used both inside the dough and melted for decoration. Its sweetness and pale colour are perfect for creating the “mummy bandages” drizzle effect.
- Vanilla extract– Enhances the flavour of the shortbread by adding warmth and depth. It pairs beautifully with chocolate and gives the cookies that classic bakery-style taste.
- Edible eyes– The fun finishing touch! They bring your mummies to life, making these cookies spooky, playful, and perfect for Halloween parties or kids’ baking activities. These can be found in the baking section of a supermarket or on amazon! Double check that they are suitable for vegans.
Tips & Tricks for the Best Vegan Shortbread
- Use Block Vegan Butter– Avoid soft margarine as it can make the dough too greasy.
- Don’t overwork your shortbread mixture, too much mixing will make your shortbread tougher and not as tender.
- Don’t Over-Bake– Shortbread should remain pale with only slight golden edges for the best crumbly texture.
- Get Creative with Decorations– Add orange-coloured drizzle or sprinkles for extra Halloween vibes.
- Store Correctly– Keep cookies in an airtight container at room temperature for up to 5 days.
- Storage tip– Store your decorated cookies in an airtight container at room temperature for up to 5 days, or freeze un-decorated cookies for up to 2 months.
- Make ahead for parties– You can bake the cookies a day in advance and decorate them closer to serving to keep the drizzle looking fresh.
Frequently Asked Questions
Can I use Vegan Baking Spread?
I highly recommend using block vegan butter such as flora. I wouldn’t recommend using a vegetable shortening or vegan spread. These two options stay soft and creamy even when refrigerated which will change the texture of the traditional shortbread.
What Chocolate Do I Recommend?
I personally like to use Moo Free Chocolate for my vegan bakes.
Can I use coconut oil instead of vegan butter?
For the best texture and flavour, stick to vegan butter, but coconut oil can be used in a pinch. The texture will be slightly more crumbly.
Can I make these cookies without cornflour?
Yes, but the texture will be slightly denser. Cornflour helps create a melt-in-your-mouth shortbread crumb, so it’s worth including if you have it.
Are these cookies suitable for school lunchboxes?
Yes! These cookies are perfect for school snacks or lunchboxes. They’re dairy-free and egg-free, making them a great allergy-friendly option for kids.
Can I freeze vegan shortbread cookies?
Absolutely! Freeze un-decorated cookies in an airtight container for up to 2 months. Thaw at room temperature before decorating.
Recommended Equipment & Ingredients
- Stand mixer Use code BITEOFBAKES for 20% off.
- Electric hand whisk
- Mixing Bowl Mine is pink of course!
- Scales
- Baking Tin (Square 9×9″).
- Edible Eyes
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These Easy Vegan Halloween Shortbread Cookies are the perfect combination of buttery, crumbly shortbread and fun spooky decorations. Whether you’re planning a Halloween party, looking for lunchbox snacks, or just want to enjoy seasonal baking, these shortbread bars are a must-try.
Get your spooky apron on and bake a batch of these adorable vegan shortbread cookies. they’re guaranteed to become a new Halloween tradition!
Tried this recipe? Leave a comment Below I’d love to hear what you think!
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Vegan Halloween Shortbread
Ingredients
- 300g Plain Flour
- 100g Cornflour
- 250g Vegan Butter
- 100g Caster Sugar (Plus extra for topping).
- 1 tsp Vanilla
- 1 tsp Salt
- 100g Vegan White Chocolate
- 100g Vegan Milk Chocolate
- 200g Vegan White Chocolate (Decoration).
- 16 Edible Eyes
Instructions
- Line a 9" square tin with baking paper/ parchment paper and preheat your oven to 170°C/325°F/Gas 3.
- Mix the flour and sugar together in a mixing bowl. Rub in the butter with your thumb and forefinger until a shaggy dough is formed. Add in your chocolate chips and mix until evenly distributed.
- Pour your mixture into the lined tin and press it firmly into the tin.
- Sprinkle some extra caster sugar on top for a classic shortbread (this is optional though).
- Bake for 25 to 30 minutes. Keep an eye on it, you want a lovely light golden colour!
- Once baked, allow to fully cool before decorating.
- In a microwaveable bowl, melt your white chocolate (in short bursts so it doesn't burn). Transfer this into a piping bag without a nozzle.
- Slice your shortbread into 8 even pieces. Drizzle with vegan white chocolate (like bandages for a mummy design) add two edible eyes and place in the fridge for the chocolate to set.
- Enjoy! x