These cookies
I love the combination of Lemon and lavender. Lemon just pairs so well with most floral flavors, and lavender has to be one of the best! So it’s a brainer that I had to create a vegan lemon lavender sugar cookies recipe! This recipe is delicious, not too sweet, has the perfect sugar cookie texture, and the cookies are incredibly adorable if you decide to decorate them!
Developing this recipe
Usually for me, developing cookie recipes is pretty straightforward and quick because I know what ratios for the most part will get me different types of cookies. Now for this one, I was a bit more lost. I didn’t know the basic ratios for a cookie-cutter sugar cookie, and the addition of lemon juice made the outcome a little harder to achieve. Now after about a couple of failed attempts, I landed on a good ratio that gave me the perfect cookie. The ratio I landed on was about 14|10|30 (sugar|fat|flour) with the addition of some added liquid.
How many cookies does this make?
This will depend on the size of the cookies. You should get 10-14 cookies from this recipe. (This includes rolling out the scraps after cutting the cookies out)
How long will these cookies last
If they all aren’t devoured immediately, then they should last covered at room temperature for 3-5 days. The dough can be frozen for up to 2 months!
Is the icing necessary?
Yes, in my oppinion. The icing add a bit of moister, sweetness, and also provides some extra tang from the added lemon juice.
The garnish
I used crystalized lemon slices, and lavender buds. I also added a bit of food coloring to the icing for some extra color!
Ingredients to make these vegan lemon lavender cookies
- Plain granulated sugar
- Vegan Butter or margerine
- Any table salt wether its just plain white or pink
- Fresh lemon juice
- A bit of water
- Lemon zest
- Dry lavender
- Lemon extract
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Powdered sugar
- Food coloring (Optional – for the icing)
Vegan Lemon Lavender Cookies
Ingredients
- 100 g Vegan butter or Margarine
- 140 g Granulated white sugar
- ¼ tsp salt
- 40 g Lemon juice
- 15 g Water
- Zest of 1 lemon
- 1 Tbs Dry lavender buds
- 2 g Lemon Extract
- 4 g Vanilla extract
- 300 g All-purpose flour
- 3 g Baking powder
- ¼ tsp Baking soda
The Icing
- 3 Cups Powdered Sugar Split in half
- 4 Tbs Lemon Juice Split in half
- 1-3 Drops Food Coloring Optional (purple and yellow)
Instructions
- Preheat oven to 350F.Make sure a rack is placed in the center of the oven.
- Add room-temperature vegan butter to the bowl of a stand mixer fitted with a paddle. Whip on medium-low speed for 1 minute or until fluffy
- Add the salt, lemon juice, water, lemon zest, lavender, lemon extract, and vanilla extract to the whipped butter and sugar. Whip until combined (about 30-60 seconds)
- In a medium bowl combine the flour, baking powder, and baking soda with a whisk.
- Add the flour mixture to the butter mixture, and mix on low until evenly combined (about 1-2 minutes).
- On a floured surface, roll the dough out into a square until it is about ⅓-¼ inch thick. Using a cookie cutter or jar lid, cut out the cookies, and place them on a parchment-prepared baking sheet, making sure they have about 1 inch of space between them. Continue to stack, reroll the scraps, and cut them out until you have used all or most of the dough.
- Place in the oven, and bake for 10-14 minutes.Once done the bottoms of the cookies should be lightly golden.
- Once out of the oven, flip them and allow them to rest for 10 minutes before reflipping them onto a cooling rack to finish cooling for 30 minutes. The reason to flip them over immediately after they come out of the oven is to flatten the tops of the cookies so they are easier to ice.
- While the cookies cool, in 2 bowls, add 1 ½ cups powdered sugar to each, and 2 Tbs lemon juice to each. Whisk them both until smooth, optionally add purple food coloring to one and yellow food coloring to the other, and whisk again to combine. Transfer the icings to separate piping bags.
- Once the cookies have completely cooled (I recommend sticking them in the freezer for a few minutes so they are even cooler), decorate them with the icing and any garnishes you wish.
- Enjoy!
Want more cookies? Try these Vegan Chocolate Chip Cookies!
