Easy Vegan Lemon Cookies
These easy vegan lemon cookies are absolutely delicious--tender crumb on the inside and bursting with real lemon flavor. No lemon extract involved in this recipe--just real lemons. Made out of ingredients you probably already have at home, you'll find these so easy to make, you'll be baking them again and again. PLUS, you can make the dough in advance, stick it in the freezer, and have a plateful ready to go in under 30 minutes!
Ingredients
Vegan Lemon Loaf
- 1/2 cup organic cane sugar (100 g)
- 3 tsp lemon zest
- 1/2 cup vegan butter (113 g)
- 3/4 cup vegan yogurt (180 g)
- 2 cups all purpose flour (240 g)
- 1/4 cup corn starch (30 g)
- 3 tsp baking powder
- 1/4 tsp salt
Lemon Icing
- 1/2 cup icing sugar (60 g)
- 1 tbsp lemon juice
- 1/4 cup sprinkles (optional)
Instructions
- To a large bowl, add your sugar and lemon zest. Using your fingers, massage zest into the sugar. The sugar crystals will "cut" your zest, releasing their oils. This will help maximize flavor for your lemon cookies.
- Next, add your vegan butter (which should be at room temperature if you want your life to be made easier). Using a hand mixer (you can also use a stand mixer with the paddle attachment, but that's a lot of equipment and much harder to wash than a regular ole' hand mixer), begin mixing on low speed for about a minute, as your butter softens. Then increase your speed to medium-low and continue mixing until your butter becomes fluffy and light colored (about 3 minutes). Add vegan yogurt and continue mixing until fully incorporated (about 1 minute).
- To a separate bowl, add flour, corn starch, baking powder, and salt. Whisk together to remove any lumps. Then, add to the bowl of wet ingredients. Mix together using your hand mixer until just combined (guard against over-mixing). You will have a pretty sticky cookie dough. Place the bowl onto a sheet of parchment paper and shape it into a large log--about 16 inches long, roughly 1 1/2 inches in diameter. Place the cookie dough log into the freezer for at least one hour.
- Preheat your oven to 350° F. Line your baking sheet with parchment paper. Remove the cookie dough log from the freezer and, using a sharp knife, cut pieces that are about 1/2-inch thick. Place them on your parchment lined baking sheet and bake for about 15 minutes. Your cookies will still feel a little soft, with hints of brown coloring around the edges. Place them on a wire rack to cool for at least 10 minutes while you make the lemon icing.
- In a small mixing bowl, whisk together the powdered sugar with the lemon juice until well-combined. It'll seem like not enough lemon juice, but trust me--you don't need a lot. Place the bowl next to a small bowl containing the sprinkles (if using). Dip the tops of the cooled lemon cookies into the lemon icing mixture. Then dip the cookies in sprinkles or sprinkle them on by hand if you want less sprinkles.Enjoy!!
Nutrition
Calories: 173kcalCarbohydrates: 27gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 169mgPotassium: 26mgFiber: 1gSugar: 13gVitamin A: 1IUVitamin C: 1mgCalcium: 55mgIron: 1mg
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