Lavender Lemon Shortbread
These Lavender Lemon Shortbreads bring a delightful floral and zesty twist to a classic treat, making every bite a little moment of joy.
I have such a fondness for shortbread cookies; they remind me of cozy afternoons spent sipping tea and nibbling on something sweet.
Adding lavender and lemon to the mix creates this lovely balance of floral and citrus that transports me to a sunlit garden.
These cookies are not just a dessert for me; they feel like a hug from the inside, and I can’t wait for you to try them!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using culinary lavender because it gives such a fragrant aroma and flavor. Just make sure it’s labeled edible! If you can’t find it, you can omit it or try a little dried chamomile for a different twist. For the vegan vegan butter, I’ve had great results with brands like Earth Balance or Miyoko’s.
Tips & Notes
- •I like to keep my shortbreads in a glass jar - they stay fresh for days, and I love seeing them on my counter!
- •If you want a little extra sweetness, feel free to sprinkle a bit of coconut sugar on top before baking.
Recipe Variations
- •Sometimes, I’ll add a sprinkle of chopped walnuts for a bit of crunch and nuttiness.
- •You can also dip half of the cooled cookies in dark chocolate for an indulgent twist!
Storage & Freezing
Store these beauties in an airtight container at room temperature for up to a week, or in the fridge for a little longer. They also freeze well, so you can always have a batch on hand for when the cookie cravings strike!
Frequently Asked Questions
Can I use coconut oil instead of vegan vegan butter?
Absolutely! Just make sure it’s softened and not melted, so your dough comes together nicely.
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These Lavender Lemon Shortbreads bring a delightful floral and zesty twist to a classic treat, making every bite a little moment of joy.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, coconut cream together the softened vegan vegan butter and powdered sugar until it’s light and fluffy. This usually takes about 2-3 minutes.
- 3
Add in the lemon zest, lemon juice, vanilla extract, and dried lavender. Mix until everything is well combined.
- 4
In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until a dough forms.
- 5
Once your dough is ready, gently roll it out on a floured surface to about 1/4 inch thickness. You can use a cookie cutter or simply slice them into squares.
- 6
Place the cookies on your prepared baking sheet, leaving a little space between each one.
- 7
Bake in the preheated oven for about 15-20 minutes, or until the edges start to turn a light golden color.
- 8
Once they’re done, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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