These lavender shortbread cookies require four ingredients. An easy and delicious lavender cookie that is vegan friendly. The ultimate cookie to whip up for when you get a sweet craving. Light, refreshing, and a crisp texture when you bite into them.
If you love lavender, you have to try this lavender shortbread recipe. These lavender cupcakes with frosting are another popular dessert. Or if you like shortbread cookies, try my Chai Shortbread Cookie recipe.
These lavender shortbread cookies are…
- Made of 4 ingredients
- free milk
- Freezer friendly
How to Make Lavender Shortbread Cookies
Complete steps on how to make this shortbread cookie recipe are on the printable recipe card. A quick walk through this.
- In a food processor you will add the lavender and sugar. Saute until fragrant.
- Next mix in the vegan butter until light and fluffy.
- Work the dough slowly. The dough will be a little dry. Sprinkle water if very dry.
- Roll the dough into a long tube, and wrap in plastic and refrigerate.
- Once cooled in the preheated oven and cut into dough, bake as directed.
Tips for Lavender Shortbread Cookies
You will find that a food processor is key to making cookie dough. This will help give you the right texture. You can use a blender and use the pulse feature. Just don’t overmix or it will spoil the dough.
Slicing cookie dough
When you go to bake you will want to cut the dough into ¼ inch thick slices. Be sure to slice evenly so the cookies bake evenly.
Cool the dough
It’s important to chill the dough so it doesn’t spread too much when baking. You can refrigerate for two hours to overnight.
A variation on lavender cookies
If you want a more plain shortbread cookie, you can leave out the lavender. Just add ½ teaspoon of vanilla extract or almond extract.
You can make a sweet powdered sugar glaze that you can drizzle over the cookies. This will add some sweetness to the cookies.
Add some lemon juice or lemon zest to give the lavender a citrus twist. If you enjoy lemon, feel free to try it.
Lavender Shortbread Cookie FAQs
Can you eat lavender?
For these cookies you need to buy food grade lavender. So be sure to buy the right lavender.
Can I use cookie cutters for this cookie recipe?
Yes, just roll out the cookies and then use the cookies you like. Be sure to keep a portion of the cookie dough chilled. So work in small batches.
How to save cookies?
You should store these lavender cookies at room temperature. Store in an airtight container and then consume within 4-5 days. Or you can place the cookies in a freezer bag and freeze them for 2-3 months. Then thaw on the counter when you’re ready to eat.
Lavender Shortbread Cookies
These lavender shortbread cookies are easy, flavorful, and ready in 30 minutes. And they are very vegetarian friendly!
In a food processor, add the sugar and lavender and pulse until the lavender is finely chopped and the sugar is fragrant.
Beat the vegan butter on top with the lavender sugar until light and fluffy
Stir the dough a little at a time until fully combined, if the dough seems too dry you can sprinkle a little water to hold it together.
Roll the dough into a tube and cover with Saran wrap
Refrigerate for 2 hours or overnight
Preheat oven to 350 F, line a baking sheet with parchment paper and set aside.
Slice the dough into round cookies about ¼” thick and place on the prepared baking sheet
Bake in preheated oven for 15 minutes or until lightly golden
Let cool on the baking sheet for 10 minutes before transferring to a cooling rack
Serve and enjoy!
Calories: 106kcalSugars: 14gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fats: 1gMonounsaturated Fat: 2gTrans fats: 1gSodium: 39mgPotassium: 14mgFiber: 0.3gSugar: 6gVitamin A: 1IUVitamin C: 0.03mgCalcium: 3mgIron: 1mg