Best Butter Substitutes for Soft Shortbread Cookies
Written by Aarushi Agrawal | September 25, 2025
Butter is the heart of traditional shortbread cookies. It lends richness, tenderness, and that unmistakable melt in your mouth texture we all love. But what if you're out of butter, avoiding dairy, or just looking for a twist? Fortunately, several butter alternatives can help you achieve soft shortbread cookies, some with even more moisture, some with unique flavors, and all with delicious results. So whether you’re experimenting or adapting a recipe like a strawberry Oreo shortbread cookie recipe to suit dietary needs, choosing the right butter substitute can make a big difference. Let’s explore the best options for creating soft, tender shortbread cookies without butter.
Vegan butter
This is the best option for mimicking the classic butter flavor and structure. Use it in a ratio of 1:1 substitution for butter, as in, use as much of the vegan butter as the butter the recipe calls for. Plant based buttery sticks are the closest match to dairy butter in both texture and fat content. They work especially well in recipes like shortbread where the fat is the main ingredient, contributing to both structure and mouthfeel. For soft results, choose a variety that comes in stick form rather than a tub, as the sticks typically have less water and more fat, making them ideal for keeping the dough cohesive without making it too soft or crumbly. Remember to chill the dough briefly if it feels too soft, as some plant based butters melt more quickly than dairy butter.
Coconut oil
This is also to be used in a ratio of 1:1, ensuring you’re using solid coconut oil, not melted. Coconut oil gives dishes a delightfully soft, tender texture, thanks to its high fat content. Use refined coconut oil for a neutral flavor or virgin coconut oil if you want a hint of coconut to shine through. Because it’s solid at room temperature, much like butter, it creams well with sugar and helps cookies hold their shape. Cookies made with coconut oil tend to be extra delicate, so allow them to cool fully before handling.
Cream cheese
This is the ideal option if you want extra soft, cake-like shortbread with a slight tang. Use it in the ratio of ½ cup cream cheese + ¼ cup neutral oil per 1 cup of butter. Cream cheese brings moisture, softness, and a mild tang that complements sweet flavors, especially in berry based shortbread cookies. However, because it has lower fat than butter, it’s best to combine it with a neutral oil like sunflower or canola to maintain structure. Cookies made with cream cheese tend to be slightly puffier and more tender, almost like meltaway cookies. They're perfect if you're going for a soft, airy shortbread texture rather than crisp.
Ghee
Ghee is best if you’re aiming at a rich, nutty flavor with less moisture, and should be used in the 1:1 ratio. Ghee is essentially butter with the milk solids and water removed, giving it a deeper flavor and higher fat content. It’s especially useful in recipes that call for crisp yet soft centered cookies, though it can make shortbread more crumbly if not adjusted properly. Because ghee lacks water, your cookie dough may need less flour to stay soft and tender. Start with 2 tablespoons less flour than your recipe calls for and adjust based on the dough’s texture. Ghee brings a nutty aroma that enhances chocolate and berry elements in recipes like Oreo or freeze dried fruit cookies.
Nut butters
These lend a unique flavor and chewy softness to your baked goods. Use them in the ratio ¾ cup nut butter + ¼ cup oil per 1 cup butter. Nut butters create cookies that are chewy, tender, and full of rich, nutty flavor. While not a direct butter substitute in terms of chemistry, they can work wonderfully in creative shortbread recipes, especially those that benefit from a denser texture. To avoid overly sticky dough, balance the nut butters with a mild oil to smooth out the texture. Cashew and almond butters are best for neutral profiles, while peanut butter creates a more distinct, savory and sweet flavor combination. Nut butters work best in chunky or flavored shortbread, like those with Oreos, chocolate chips, or freeze dried fruit.