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+ servings
stack of vegan shortbread cookies on a white table
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5 from 91 votes

Lavender Shortbread Cookies Recipe

Are you tired of munching on bland, boring cookies? Look no further! Lavender vegan 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, but they also pack a mean floral punch with their exquisite lavender flavor. And the best part? They're completely vegan.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Desserts
Cuisine: All
Diet: Low Calorie, Low Salt, Vegan, Vegetarian
Servings: 24 cookies
Calories: 208kcal
Author: Deborah

Ingredients

  • 1 cup vegan butter
  • ½ cup powdered sugar I use Florida Crystals
  • 2 teaspoon lavender culinary buds
  • 1 teaspoon vanilla extract
  • ½ 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 ¼ 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.

Nutrition

Serving: 2cookies | Calories: 208kcal | Carbohydrates: 22g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.08g | Sodium: 122mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 722IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.8mg