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Vegan Lavender and Lemon Shortbread

These Vegan Lavender Lemon Shortbread cookies are sophisticated and packet with flavor. The lemon and lavender flavors elevate this shortbread to another level and are the perfect cookie for a bridal shower, tea party or just for an elegant treat.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Keyword: allergy-free, allergy-friendly, dairy free, egg free, lavender, lavender lemon cookies, vegan, vegan cookies, vegan lavender lemon shortbread
Servings: 32 cookies


  • 1 c non-dairy margarine (2 sticks), softened
  • ¾ c confectioner's sugar
  • 1 tsp vanilla extract
  • 1 zest of one small lemon; about 1 ½ tsp
  • 1 tsp culinary lavender; crushed or chopped
  • 2 tbsp lemon juice
  • 2 ¼ c all-purpose flour
  • ½ tsp kosher salt
  • raw cane sugar, optional


  • Cream the non-dairy margarine and confectioner's sugar in a mixer until it is light and fluffy. Add the vanilla, lavender, lemon zest and lemon juice and mix until just combined.
  • Slowly add the salt and the flour to the mix, ½ cup at a time and beat until it is fully mixed. The dough will come together slowly.
  • Roll the dough out on a lightly floured surface to ¼ inch in thickness. Cut cookies with desired cookie cutters and place them on a parchment-lined cookie sheet. We used 1¼ inch round cookie cutters. Sprinkle the cookies with raw cane sugar. Cover with saran wrap and place in the refrigerator for 30 minutes.
  • Remove from the refrigerator and preheat the oven to 350 degrees. Place in the oven and bake for 10-12 minutes. Let cool completely.