These coffee cream-filled shortbread cookies? Oh honey, they’re buttery, bold, and caffeinated—like your bestie after three oat milk lattes and a breakup.
They snap with attitude, melt like gossip, and bring just the right bitterness—kind of like your ex, but edible and way more satisfying.
You get the rich shortbread vibes with luscious coffee cream tucked inside, no moo milk in sight.
This recipe is 100% vegan and 1000% dramatic—in all the best ways.
They pair beautifully with tea, coffee, or your daily spiral.
Bake them, eat them, judge quietly.

Coffee Cream-Filled Shortbread Cookies
These are melt-in-your-mouth vegan shortbread cookies, sandwiched with smooth, dreamy coffee cream filling.
Ingredients
For the Shortbread Cookies:
- 1 cup all-purpose flour
- ½ cup vegan butter cold and cubed
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
For the Coffee Cream Filling:
- 3 tbsp vegan cream cheese
- 1 tsp instant coffee powder
- 2 tbsp powdered sugar
- 1 tbsp plant-based milk almond or oat
Instructions
- Preheat oven to 350°F (175°C). Line your tray with parchment like a kitchen goddess.
- In a bowl, mix flour, sugar, and salt. Add vegan butter and blend till it’s sandy and dramatic.
- Stir in vanilla extract.
- Knead gently to form dough. Roll out to ¼-inch thick and cut with your fave cutter.
- Bake for 12 minutes. Cool completely, like your emotional walls.
- Mix cream cheese, coffee powder, sugar, and plant milk until smooth.
- Spread filling between two cookies. Press together gently.
- Store in an airtight container, not your purse—crumbs are betrayal.