Fresh Lavender-Lemon Sugar Cookies


Lavender-Lemon Sugar Cookies


  • 1 3/4 cups all-purpose flour
  • 1/4 cup whole wheat pastry flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup Earth Balance or any vegan margarine
  • 1 cup vegan granulated sugar
  • Egg Replacer (2tbsp water mixed with 1 1/2 tsp EnerG Egg Replacer)
  • 2 tablespoons soy milk
  • 2 tsp good vanilla extract
  • 2 tbsp lemon juice
  • 1 tsp fresh lavender buds
  • 3 drops lavender essential oil


  • Whisk together dry ingredients (flour, salt, baking powder, and lavender buds) in a medium bowl.
  • Cream margarine, essential oils and sugar with an electric mixer.
  • Mix your egg replacer and set aside – do not make too early or it will not be as effective.
  • With food processor or mixer running add the dry ingredients a cup at a time and mix until well incorporated.
  • With the mixer running add the vanilla extract, egg replacer and soy milk and mix until it is a consistent dough.
  • Line a baking sheet with parchment paper and roll the dough into small balls that are slightly flattened (they will not spread much during cooking).
  • Sprinkle cookies with sugar
  • Bake in a preheated oven at 350 degrees for 10-12 minutes. Bake until very lightly golden; do not allow to brown (unlike conventional sugar cookies they will not be as golden due to no eggs, for more yellow color add a pinch of turmeric to the dough).
  • Remove from the oven and cool on a wire rack. Enjoy!

1 Comment (+add yours?)

  1. Vegan_Noodle
    Feb 08, 2009 @ 22:33:21

    These sound delicious! I’ve always wanted to bake with lavendar…


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