Lavender Shortbread Cookies
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Lavender Shortbread Cookies
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These lavender shortbread cookies are easy, flavorful, and ready in under 30 minutes. And they're vegan friendly too!
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Ingredients
- ½ cup sugar
- 1 teaspoon lavender food grade
- ½ cup vegan butter room temperature
- 1 ⅔ cups flour
Instructions
- In a food processor, add the sugar and lavender and pulse until lavender is in smaller pieces and sugar smells fragrant
- Beat the vegan butter on high with the lavender sugar until light and fluffy
- Stir in the flour a little at time until completely incorporated, if the dough seems too dry you can add a sprinkle of water to get it to hold together
- Roll the dough into a tube and cover with saran wrap
- Refrigerate for 2 hours, or overnight
- Preheat the oven to 350 F, line a baking sheet with parchment paper and set aside
- Slice the dough into round cookies about ¼” thick and place on prepared baking sheet
- Bake in preheated oven for 15 minutes, or until lightly golden
- Allow to cool 10 minutes on the baking sheet before transferring to a cooling rack
- Serve and enjoy!
Nutrition Information
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Calories
106kcal
(5%)
Carbohydrates
14g
(5%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Sodium
39mg
(2%)
Potassium
14mg
(0%)
Fiber
0.3g
(1%)
Sugar
6g
(12%)
Vitamin A
1IU
(0%)
Vitamin C
0.03mg
(0%)
Calcium
3mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 39mg | 2% |
| Potassium | 14mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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