Buttery, melt-in-your-mouth Vegan Biscoff Shortbread Cookies with a sweet raspberry jam centre – perfect for springtime treats or delicious indulgence.

There’s something deeply satisfying about a shortbread cookie. Buttery (without actual butter, obviously), melt in the mouth, and just the right level of sweet. Now, imagine that classic shortbread … but with Biscoff spread baked right into the dough. Oh yeah. We’re taking it up a notch.

And because I’m all about extra (but in a good way), we’re sandwiching them together with raspberry jam and finishing them with a white vegan chocolate drizzle and pastel sprinkles.

These cookies are perfect for spring, afternoon tea, or any time you want to impress people with minimal effort (I do so love a good low-effort, high-reward situation).

The first time I made these I was due a Tesco delivery and the kind man commented how something smelt really good. Assuming he wasn’t talking about me, I offered him a cookie. Now I don’t normally try and dupe people with vegan food. Most who know me, know I’m vegan. But I do get a frisson of excitement telling someone what they’ve just eaten and said was delicious was actually vegan. And feeling a bit smug at the surprise and compliments. I know, I know – but I live alone with a dog down a lane with grass growing up the middle. Gotta get my thrills where I can!

Why you’ll love these vegan Biscoff shortbread cookies

• Melt-in-your-mouth texture – The combination of shortbread and Biscoff creates an irresistible crumbly, buttery bite.
• Just the right amount of sweetness – Not overly sugary, but perfectly balanced with that caramelized Biscoff flavor and fruity jam.
• Ridiculously easy to make – No weird ingredients or complicated techniques.
• Spring-approved aesthetics – That drizzle? The pastel sprinkles? These cookies look like they were made for an Easter brunch or a tea party with your favorite people (or just you and a cup of tea, which is equally valid).

Vegan cookie ingredients

Shortbread is one of those miracle cookie doughs where there’s minimal ingredients but maximum buttery flavour.

Vegan butter – you want the block kind rather than the tub margarine. It has (IMHO) a better flavour. Flora Plant butter is probably my favourite. Honestly I spread this far too thick on toast.

Biscoff – I don’t know whether to thank or curse whoever made Biscoff AND made it vegan. I could eat this straight from the jar (and have). I’ve used the smooth stuff here but the crunchy would work too. And Aldi do a really decent knock off version.

Golden caster sugar – has a subtle caramel flavour and a slightly warmer, richer taste than white caster sugar because it’s unrefined and retains some molasses, a byproduct of sugar processing that gives it its golden hue and caramel-like flavour. The molasses contributes to a moister texture in baked goods. Substitute with white caster sugar if you can’t find golden or it’s too expensive.

Raspberry jam – I used a seedless one for these cookies. The shortbread is so soft and melt in the mouth that I didn’t want to spoil that with raspberry seeds!

Vegan white chocolate – I used the Tesco free from buttons but use your favourite brand.

Vegan sprinkles – did you know that a lot of sprinkles aren’t vegan?  Check the labels as colourings used often contain animal derivatives including cochineal (made from crushed insects) and shellac (a resin secreted by the female lac bug).

How to make these vegan Biscoff shortbread cookies

Step 1: Either by hand or in a stand mixer beat together the butter and the Biscoff spread.

Step 2: Beat in the sugar. Then add the flour and mix together just until it forms a dough.

Step 3: Use a cutter to cut out the cookies.  Shape and size of the cutter is up to you, I used a 2 inch (5cm) round cutter

Step 4: Place them on trays lined with parchment paper or silicon mats. You can space them fairly close together as they don’t spread much.

Step 5: Squidge together the trimmings then re-roll and repeat until you’ve used all the dough. Use a smaller cutter to cut holes in the centre of half the cookies (I didn’t have one small enough so used the bottom of a small metal piping nozzle!)

Step 6: Bake in a preheated oven for 10-12 minutes. You want them golden and a little puffy but still soft to the touch. They firm up once cooled but slightly underbaking them gives them that lovely melt in the mouth texture. Give them 5 minutes on the tray to cool then transfer to a wire rack.

Decorating your vegan cookies

Step 7: Once the cookies are completely cooled melt the chocolate in the microwave or in a bain-marie (a heatproof bowl set over a pan of barely simmering water). You do need to pay a bit of attention to it …

• Microwave – melt in bursts of a few seconds as white chocolate very easily burns (and boy that’s an unpleasant acrid smell that fills your home) and stir well between bursts.
• Bain-marie – don’t let the water boil and generate steam. Water + chocolate = a claggy unusable mess.

Step 8: Spoon the melted chocolate into a small piping bag or something like a sturdy sandwich bag. Snip off the end or corner and pipe lines or stripes over one side of the cookie tops.

Step 9: Before the chocolate sets add a few sprinkles to each cookie and gently press into the chocolate. Let that set while you prepare the bases.

Step 10: Spread roughly a teaspoon of jam per cookie over the bases, keeping the jam slightly domed in the middle. Top with the cookie tops.

How to store these cookies

If you somehow manage not to eat them all immediately, here’s how to keep them:

• Room Temperature: Store in an airtight container for 3–4 days.
• Fridge: they will keep for a week at least, but let them come to room temp before eating.
• Freezer:  these freeze really well both plain and decorated – though you will lose some sprinkles in the defrosting!

These Vegan Biscoff Shortbread Cookies are everything you need in a dessert—simple, nostalgic, and dangerously addictive. Whether you’re making them for a gathering or just treating yourself, they’re guaranteed to be a hit.

Now, go forth and bake! And if you make these, tag me on Instagram @thecookandhim so I can see your cookie masterpieces.

Love shortbread? Try these other irresistible vegan shortbread cookie recipes next:

Crunchy Peanut Butter Shortbread

Daisy Cookies with Lemon Curd

Chocolate Orange Shortbread Cookies

Soft Sugar Cookie Bars

And if you’re here for the Biscoff – try these Vegan Biscoff Cupcakes (there’s even Biscoff in the frosting!).

Or for a wayyy over the top indulgence I cannot recommend this, frankly a little bit bonkers it’s that good, Biscoff Stuffed French Toast enough.

If you make this recipe or any of the recipes from The Cook & Him I’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees I’ll see your picture!)

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