Lavender Shortbread Cookies You Can’t Resist
Never fear! Lavender Shortbread Cookies are here to save your taste buds from the mundanity of everyday snacks. These delightful treats are not only deliciously buttery and crumbly, they’re also bursting with sweet floral flavor from velvety culinary lavender that takes this lavender shortbread recipe to the next level. And the best part; the best lavender cookies require only 6 common ingredients, 6 easy steps and are ready in no time!
Lavender shortbread cookies are the perfect combination of classy and sassy. They’re like a fancy tea party with your grandma, but instead of talking about the weather you’re gossiping about the latest episode of The Bachelor. Treat yourself to a batch (or five) of these and let your taste buds dance around like they just won the lottery. Because life is too short for boring cookies, right? So let’s put our big girl (or boy) baking panties on and get baking, shall we?
🍪 Ingredients (With Substitutions)
- Plant-Based Butter – helps emulsify the ingredients; may substitute with plant-based shortening or margarine.
- Icing Sugar – also known as powdered sugar. I prefer Florida Crystals because it’s vegan and organic; however, you can use whatever powdered sugar you have on hand.
- Cornstarch – acts as a binder in place of eggs. If unavailable, you can use an equal amount of arrowroot powder, potato starch or tapioca starch.
- All Purpose Flour – I always use Bob’s Red Mill All Purpose Flour because it’s a brand I trust. Alternatively, you can use any all purpose flour you have on hand.
- Culinary Lavender Buds – be sure to use lavender buds that are safe for human consumption. The title of the brand should include the word “culinary”. If you love lavender, try this amazing Lavender Gimlet.
- Sea Salt – enhances the flavor of any recipe. Regular salt is an appropriate substitute.
- Sanding Sugar – a vibrant topping perfect for adding to cupcakes, ice cream, and these vegan shortbread cookies. Sanding sugar is optional. If you don’t use it, your shortbread will still taste amazing but may not look as pretty!.
⏲️ How To Make Lavender Shortbread Cookies
1. In a large mixing bowl, beat together the vegan butter and icing sugar until smooth. A stand mixer is optimal, but a large bowl and hand mixer will also work.
2. Add the dried culinary lavender buds, sea salt and vanilla extract. Beat until all ingredients are completely combined.
3. Slowly add in flour and cornstarch, a little at a time, alternating between the two. Beat until ingredients start to stick together and form a dough (approximately 3 minutes).
4. Roll out the dough on a floured surface until it’s about 1/4 inch thick. Use a cookie cutter to cut out your desired shape of your cookie. and place on a parchment-lined baking sheet. Be sure to leave about an inch of space between each cookie.
5. Place on a prepared baking sheet lined with parchment paper or a silicone baking sheet. Be sure to leave about an inch of space between each cookie. Sprinkle the sanding sugar over the top of the cookies. Place the cookie sheet in the refrigerator while you preheat your oven to 300F/191C. Bake for 14-16 minutes, or until the edges begin to brown.
6. Remove from oven and place on the cooling rack while cookies are still on the baking sheet for 10 minutes. Transfer to a cooling rack and continue the cooling process. Serve with a piping hot cup of coffee and enjoy!
👩🏻🍳 Expert Tips
- I highly recommend using English or North American lavender. French lavender is simply too acidic and pine-flavored for this recipe.
- For a more fragrant cookie, chop the dried lavender to release the oil extract prior to adding to the batter. This brings out the lavender flavor 10-fold.
- Due to the high amount of vegan butter in this recipe, it’s a good idea to chill the dough in the refrigerator for 15 minutes before rolling it out. In addition, be sure to place the cookie sheet in your refrigerator prior to baking (while your oven is pre-heating). This will help maintain the size and shape of the cookie.
💭 Frequently Asked Questions
Typically, shortbread is vegetarian, but not vegan. Thankfully, any dish that isn’t originally vegan can be made vegan with a few simple tweaks to the recipe. For example, using plant-based butter instead of shortening.
As long as you store them in an airtight container, vegan shortbread cookies can be stored at room temperature for up to 1 week. If you haven’t eaten them after a week, it’s best to toss them in the refrigerator, where they will be good to eat for up to two weeks.
You can freeze the shortbread cookie dough in an airtight container up to 3 months. Baked cookies can be frozen for up to 1 month, in an airtight container. To defrost, simply let them sit out for a few hours at room temperature and they’ll be perfectly delicious to eat. question.
🌡️ Storage and Freezing
These Lavender Shortbread Cookies can be stored in an airtight container on the counter top for up to a week. For lasting freshness, store in the refrigerator for up to 2 weeks.
Shortbread cookie dough freezes well in an airtight container for up to 3 months.
Baked cookies freeze well for up to 1 month, in an airtight container.
☕ What to Serve with Vegan Shortbread Cookies
- Lavender Shortbread Cookies pair well with a simple hot cup of coffee, or if you want to get fancy, try pairing with my Skinny Vanilla Latte or my Vegan Pumpkin Spice Latte.
- Many people don’t realize how good cookies pair with cocktails. If you’d like to find out for yourself, your going to love my Classic Moscow Vodka Mule or my Spiced Orange Gin Spritz.
🧁 More Dessert Recipes
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
Lavender Shortbread Cookies Recipe
Equipment
Ingredients
- 1 cup vegan butter
- 1/2 cup powdered sugar I use Florida Crystals
- 2 tsp lavender culinary buds
- 1 tsp vanilla extract
- 1/2 cup cornstarch
- 1.5 cups all purpose flour plus a little extra for rolling
- sanding sugar optional
Instructions
- In a large mixing bowl, beat together the vegan butter and icing sugar until smooth.
- Add the culinary lavender buds, sea salt and vanilla extract. Beat until all ingredients are completely combined.
- Slowly add in flour and cornstarch, a little at a time, alternating between the two. Beat until ingredients start to stick together and form a dough (approximately 3 minutes).
- Roll out the dough on a floured surface until it's about 1/4 inch thick. Use a cookie cutter to cut out your desired shape of your cookie. and place on a parchment-lined baking sheet. Be sure to leave about an inch of space between each cookie.
- Place on a parchment-lined baking sheet. Be sure to leave about an inch of space between each cookie. Sprinkle the sanding sugar over the top of the cookies. Place the cookie sheet in the refrigerator while you preheat your oven to 300F/150C. Bake for 14-16 minutes, or until the edges begin to brown.
- Remove from oven and place on the cooling rack while cookies are still on the baking sheet for 10 minutes. Transfer to a cooling rack and continue the cooling process. Serve with a piping hot cup of coffee and enjoy!
Notes
- Nutrition information is an estimate.
-
I highly recommend using English or North American lavender. French lavender is simply too acidic and pine-flavored for this recipe.
-
For a more fragrant cookie, chop the lavender to release the oil extract prior to adding to the batter.
-
Due to the high amount of vegan butter in this recipe, it’s a good idea to chill the dough in the refrigerator for 15 minutes before rolling it out. In addition, be sure to place the cookie sheet in your refrigerator prior to baking (while your oven is pre-heating). This will help maintain the size and shape of the cookie.
Hi! In the instructions you mention sea salt, but it’s not on the ingredient list. I improvised and used a half a teaspoon, but can you confirm how much should be in there? Thank you! 🙂
Gosh I better fix that. Thanks for letting me know. 1/2 -1 tsp is best so ur good. Let me know how they come out.
I love lavender! And this lavender shortbread recipe is simply divine! Thanks for the idea!
You’re welcome. Thank you Nora.
These were such a hit in our house at Easter. Thank u so much!
You’re welcome. Thank you Emily.
Thank you for sharing this delicious recipe. We really enjoyed it!
Awesome to hear, thank you Magali.
What brand(s) of butter have you tried or recommend?
Hi Andrea. I usually use Earth Balance as that is a vegan option they have at the store in my area but I’ve heard good things about Miyoko’s Vegan Butter. You can get it on Amazon. Hope that helps. Let me know how they turn out if you make them!
Wow! Simply have to try this out ! Shortbread cookies are our fav and that addition of lavender took it to another level !
You will love them. Thank u The Sudden Cook.
I’ve made these lavender cookies last weekend and I’ll make them again for tea for my friends this Easter weekend. They’re lovely and the lavender makes them so much better taste and aspect. Thanks for this wonderful recipe.
So happy you enjoyed them Ramona! Thank you for the comment.
Love the use of lavender culinary buds!
Thanks so much Tyanne. I’m right there with u.
What brand(s) of butter have you tried or recommend? Thanks
Loved this recipe, it was so easy to make and enjoyed by everyone. Thank you so much for great recipes!
You’re so welcome Emily.
These just make me so happy! I want to try making them this weekend with coconut sugar. They’re just gorgeous and I love lavender!
Thank you Elizabeth. Let us know how they turned out.
I love shortbread. And lavender just makes it even better!
Thanks much Helen.