Vegan Lemon Lavender Sugar Cookies With Lemon Glaze

April 20, 2018
Spring cannot be denied with the combination of lemon and lavender. I feel like these soft sugar cookies with the tang of lemon and hint of lavender would be my cookie of choice to go with a cup of tea for sunshiny events such as a shower or an upcoming royal wedding, if I were to have the pleasure of making cookies for the big day! Culinary lavender is an herb that I'm new to using, and I've learned quickly that a little goes a long way. I only use 1 teaspoon in the whole recipe and it adds just a hint of something different that balances nicely with the tart lemon zest. A touch of vanilla extract in the cookies brings a little bit of softness. This recipe can make a large number of cookies, depending on the size of cookie cutter you use, so make a big batch for today, some to freeze for later, brew a cup of tea and enjoy!
Vegan Lemon Lavender Sugar Cookies with Lemon Glaze

Vegan Lemon Lavender Sugar Cookies With Lemon Glaze

Recipe Type: Sweets
utensils YIELDS 2-4 dozen cookies, depending on size of cookie cutters used
herb graphic for recipe card
  • 1 teaspoon Culinary Lavender
  • 1 cup Sugar
  • 3/4 cup Organic Vegetable Shortening
  • 1 teaspoon Vanilla Extract
  • Juice of 1 Lemon
  • Zest of 1 Lemon
  • 2 1/2 cups Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 2 Tablespoons Flax Seed
  • 4 Tablespoons Water
  • For the Glaze:
  • 1 Cup Powdered Sugar
  • Juice of 1 Lemon
        graphic for recipe card


1. In a food processor or high-powered blender, combine the culinary lavender and sugar. Process or blend until the lavender and sugar are combined into a similar consistency (you will still see the lavender within the sugar, but the small buds should be processed much smaller than they started).

2. In the bowl of a stand mixer, add the flax seed, water. Mix together and allow to sit for approximately 5 minutes until it thickens.

3. Add the lavender/sugar mixture and mix on medium until combined.

4. Add in the shortening, vanilla, juice/zest of 1 lemon and continue to mix.

5. In a separate bowl, combine the flour, salt and baking powder.

6. While the stand mixer is on low, add the dry ingredients and continue to mix until a thick dough forms.

7. Wrap the dough in plastic wrap and allow to chill in the fridge for at least 30 minutes.

8. Pre-heat the oven to 400°F.

9. Remove the dough from the fridge and place on a lightly floured surface. Roll out to approximately 1/3 inch thick and shape cookies using cookie cutters of your choice (I also sometimes use the top of a small glass for circle shaped cookies).

10. Place on a greased cookie tray or a cookie tray lined with parchment paper and bake for 6-8 minutes. You will want to remove the cookies before they turn too golden if you are looking for a softer cookie.

11. Place the cookies on a wire rack to cool.

12. Continue gathering the leftover dough, repeat rolling it out and shaping into cookies and baking in the oven until you have used all of the dough.

13. While the cookies cool, assemble the glaze by placing 1 cup powdered sugar into a bowl and juicing one lemon into the sugar. Stir until a smooth glaze forms.

14. Dip the front of the cooled cookies into the glaze and allow to dry on a plate or cookie sheet.

15. Brew a pot of tea and enjoy!

Also by Colette: Vegan Roasted Fig & Raspberry Galette With Coconut Whipped Cream

Related: Lemon Lavender Energy Bites

Vegan Pecan Crusted Raspberry Mini Tarts

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Photos: Colette Goguen

Colette is a chocoholic and home baker who regularly messes up her kitchen experimenting with recipes and decorating cakes for her kids. Also a yoga teacher, Colette strives to bring elements of yoga to her work and daily life in New England with her husband, children, dogs and chickens. Follow Colette on Instagram at @sunday_bakers and on Facebook.


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