Description
Gluten-free and vegan lemon cookies are both zesty and sweet that make the perfect summer cookie. These cookies are an upgrade from a traditional sugar cookie but maintain a soft and pillowy texture with a light crumb.
Ingredients
Units
Scale
Cookie:
- 1/2 cup of vegan butter
- 1/2 cup of brown sugar
- 1/2 cup of granulated white sugar
- 1/4 cup of lemon juice
- 1 tablespoon of lemon zest
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 teaspoon of vanilla extract
- 4 tablespoons of dairy free milk
- 2 cups of gluten-free flour
Icing:
- 1 cup of powdered sugar
- 2 tablespoons of fresh lemon juice
- 1/4 tablespoon of vanilla extract
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper
- In a mixing bowl cream the butter and the sugars together until creamy (about 1-2 minutes)
- Add the baking soda, salt, vanilla extract and lemon zest to the sugar mixture and beat until combined
- Next add in the lemon juice and dairy free milk, mix until combined
- Lastly, slowly add in the gluten-free flour until the dough becomes thick and non sticky to the touch – it should be pulling away from the bowl in a large chunk
- Using your hands, form 2″ balls of dough and press them down slightly on the cookie sheet at least 1.5″ apart from each other
- Bake for 12 minutes until they are slightly cracked
- In a bowl combine the icing ingredients and zest 1 teaspoon of additional zest
- Let the cookies cool completely (at least 30 minutes) before drizzling on the icing and garnishing with lemon zest
- Eat and enjoy!
Notes
*if you use an egg, omit 2 tablespoons of dairy free milk
Keywords: gluten-free and vegan lemon cookies