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In a large mixing bowl, beat together the vegan butter and icing sugar until smooth.
Add the culinary lavender buds, sea salt and vanilla extract. Beat until all ingredients are completely combined.
Slowly add in flour and cornstarch, a little at a time, alternating between the two. Beat until ingredients start to stick together and form a dough (approximately 3 minutes).
Roll out the dough on a floured surface until it's about ¼ inch thick. Use a cookie cutter to cut out your desired shape of your cookie. and place on a parchment-lined baking sheet. Be sure to leave about an inch of space between each cookie.
Place on a parchment-lined baking sheet. Be sure to leave about an inch of space between each cookie. Sprinkle the sanding sugar over the top of the cookies. Place the cookie sheet in the refrigerator while you preheat your oven to 300F/150C. Bake for 14-16 minutes, or until the edges begin to brown.
Remove from oven and place on the cooling rack while cookies are still on the baking sheet for 10 minutes. Transfer to a cooling rack and continue the cooling process. Serve with a piping hot cup of coffee and enjoy!