These simple, quick, and delicious are a vegan twist on the classic sugar cookies. Sweet, soft, and packed with lemon and lavender, these irresistible treats about to become your new favorite cookies.
What Is Culinary Lavender?
All lavender is edible, but not all of it grown with the intent of being consumed. Therefore it could have been treated with things that aren’t safe to eat. Only use lavender that states it’s meant for culinary use.
How To Make Vegan Lemon Lavender Sugar Cookies
Start by preheating your oven to 350 degrees.
In a small bowl mix together the ground flax seeds and warm water.
In a large bowl cream together the vegan butter and sugar with a stand mixer or handheld mixer until it’s light a fluffy. This will take about a minute.
Add in the flax seed mixture, lemon extract, vanilla extract and mix until combined. Then add in the flour, corn starch, lavender, baking soda, baking powder, and salt. Beat again until everything is just combined, making sure to scrape the side of the bowl occasionally.
Roll the dough into one inch balls and then roll them in the sugar. Place the dough onto parchment lined baking sheets about two inches apart and then bake them to 10-12 minutes or until lightly golden on the bottom.
These cookies will be very soft and fragile at first, but will firm up as they cool off. Allow them to cool on the baking sheet before attempting to move them.
FAQ And Tips For Making Vegan Lemon And Lavender Sugar Cookies
- Do I need to chill the dough? No. That’s the great thing about this recipe! It’s is very quick and the dough doesn’t need to be chilled. The added corn starch prevents the cookies from spreading too much while they’re baking.
- What are the flax seeds for? Flax seeds work as a binder and are frequently used in vegan baking. Don’t worry, they don’t impact the taste to texture of the cookies.
More Vegan Cookie RecipesPrint
Easy, soft, and delicious vegan sugar cookies packed with lemon and lavender flavor.
- 1 Tbsp ground flax seeds
- 3 Tbsp warm water
- 1 cup room temperature vegan butter (I used Earth Balance)
- 1 1/4 cup sugar
- 2 tsp lemon extract
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 Tbsp dried culinary lavender
- 1 Tbsp corn starch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup sugar for topping (optional)
Preheat oven to 350 degrees
In a small bowl mix together the flax seeds and warm water and set aside.
In a large bowl cream together the vegan butter and sugar using an electric hand mixer or stand mixer until light and fluffy. About 1 minute.
Add in the flax seeds, lemon extract, and vanilla extract and beat again until combined.
Add in the flour, lavender, corn starch, baking soda, baking powder, and salt. Then mix again, scraping the sides of the bowl occasionally, until just mixed.
Roll the dough into one inch balls and roll them in the remaining sugar. Place them on parchment- lined baking sheets and bake for 10-12 mins or until lightly golden on the bottom.
Allow them to cool on the baking sheet.
- Serving Size: 1 cookie
- Calories: 111
- Fat: 5.1
- Carbohydrates: 15
- Protein: 1
Keywords: lemon, sugar cookies, vegan cookies