Vegan Lavender Shortbread

These yummy vegan lavender shortbread cut out cookies were created when I was challenged to bake something for someone who is a vegan.  Turns out they were devoured by everyone!

While she said she would “cheat” when it comes to baked goods, I really wanted to honour her lifestyle.  That is just one other wonderful part of baking.  You can be as creative as you like!

It didn’t take long to decide on my mom’s shortbread.  But, I wanted to not only make it vegan, but to make it different, eye catching, and a delight to eat. I decided on vegan lavender shortbread!

Lavender Shortbread

How to convert a regular shortbread recipe to a vegan shortbread recipe

It was as simple as replacing the butter with a vegan butter-like spread. All of the other ingredients are exactly the same. With the exception of the culinary lavender.

Best type of Lavender for baking

Most importantly you need to be sure you are using culinary grade lavender that has not been treated with any pesticides or chemicals. We have a local organic lavender farm nearby, but this culinary lavender is a good choice.

I find that dried lavender buds are the best for baking as opposed to fresh. English varieties of lavender are very popular for baking and other culinary uses. Varieties such as Lavandula Augustifolia, sometimes called Lavandula officinallis.

How do you add lavender to baked goods?

In these vegan lavender shortbread cookies, simply crush up the lavender buds a bit and add them directly into the dough. The buds will soften as they bake and release their oils into the buttery dough.

You also add the buds, into your sugar and let sit covered in an airtight container for up to a week. This releases the lavender oils into the sugar, adding a subtle hind of lavender flavour.


I dipped a few of the leftovers in white chocolate for the non-vegans, and while they really didn’t need it, it gave them an extra bite of sweetness.


I packaged them up in cellophane bags and tied them up with some fresh lavender and purple ribbon.  So pretty!

Lavender Shortbread 1
Vegan Lavender Shortbread
Prep time:
Cook time:
Total time:
Serves: 16
  • 1 cup vegan buttery type spread (I used Earth Balance)
  • 3/4 cup confectioners sugar, sifted
  • 2 1/2 to 3 cups all purpose flour
  • 2 tsp culinary grade dried lavender
  1. Preheat oven to 325 degrees.
  2. Cream the buttery spread and gradually add the confectioners sugar. Mix well.
  3. Mix in flour, starting with 2 cups and increase up to 3 cups until dough can be easily handled and comes together.
  4. Add dried lavender and mix on low speed of mixer or by hand until lavender is well incorporated.
  5. Turn dough out onto lightly floured surface and roll out to approximately 1/2 inch thick.
  6. Cut with round cookie cutter and place on parchment lined baking sheet.
  7. Bake 20 to 25 minutes, until edges are very lightly golden. Do not over bake.
  8. Remove from oven and transfer to wire rack to cool.

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  1. I love shortbread and lavender. Luckily I have food grade lavender in my backyard (I know nothing funky has been used on them).

    It’s awesome that you respected your friends food preference even if she gave you permission not to.

  2. Good Morning Maureen, I love shortbread and make it often, but I have never added lavender. To be honest, I have read about the use of lavender in cooking, but have never tried it…. which is strange because I love the smell of lavender.
    Your friend must have been thrilled to receive her gift of lavender shortbread as not only do they look beautiful, but they have been wrapped beautifully as well.
    Best Wishes to you.

  3. these look delicious! One of my dear friends is a vegan, too, and she loves to bake, so i’m going to be sure she sees this recipe.

  4. Thanks for linking up at Pretty Pintastic Party this week! Your post has been chosen as a feature for the party starting on Friday, so it will be getting pinned by dozens of partiers! Thanks so much for sharing!

  5. I can state as fact, these are even more delicious than they look – and these great photos make them look pretty darn good.

    Thanks, Maureen, for the special treat. I am now inspired to surprise some friends and loved ones with shortbread cookies – pay it forward, so to speak.

    1. Good question Mariel! I have never tried it myself, but I have heard that a good gluten free all purpose works very well in many baked goods, so I would certainly give it a try!

    1. Good to know. I didn’t have that problem at all. Were you using vegan butter? I wonder if when using vegan butter, the brand you use makes a difference. I hope it was still tasty though 🙂