Lavender and Lemon Shortbread Cookies



1 1/4 cups vegan butter, I used Earth’s Balance Buttery Sticks

1 cup cane sugar

3 cupall purpose flour

1 teaspoon kosher salt

1 teaspoon dried lavender

Zest of 2 lemons

1 teaspoon vanilla extract


  1. Pre heat the oven to 350F
  2. Line two large cookie sheets with parchment paper.
  3. In the bowl of an electric mixer place the vegan butter and sugar. Mix until well combined.
  4. Add the vanilla extract, flour, salt, lavender and lemon zest. Mix until the dough is crumbly and soft. You should be able to squeeze it together in your hands.
  5. Dump the dough onto a lightly floured surface. Shape into a flat disc and wrap in plastic wrap.
  6. Place in the fridge for at least 30 minutes.
  7. Remove the dough from the fridge and place on a lightly floured surface. Lightly flour a rolling pin.
  8. Roll out the dough (it will crumble) to 1/4 inch thick and cut out with a cookie cutter. I used a 2 1/2 inch fluted cutter.
  9. Place the cookies on the parchment paper lined cookie trays and bake for 15-20 minutes or until the cookies are just turning golden at the edges.
  10. Remove from the oven, allow to cool for 5 minutes then transfer to a cooling rack until thoroughly cool.

Keywords: vegan, shortbread cookies, cookies,

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