Vegan Lemon Cookies
These soft, citrusy cookies are so easy to make and even easier to eat!
As I have mentioned a million and one times, I do not have a huge sweet tooth! However, when I was a teenager, I went through a huge phase of loving any and all lemon goodies. Taylor discovered an incredibly delicious lemon cupcake recipe and suddenly I was constantly craving lemon desserts! Something about lemons just adds such a light brightness to any baked good!
I got married a couple weeks ago! Hence why Taylor and I have had a bit of a summer break from releasing new recipes, because we were super busy with Bride and Maid of Honor duties! So, you can now all expect a shift in all my stories about my fiancé suddenly being about my husband when discussing all the food we eat!
Recently it was my bridal shower and let me tell you, Taylor knows how to create incredible recipes and throw the best parties! Should we start a catering/party planning service?! When planning my bridal shower, Taylor knew exactly all the savory snacks I would love and the perfect sweet treats me and all the guests would enjoy!
One of the shining treats were mini versions of our Vegan Chocolate Chip Muffins. Yes, adorable MINI bites of chocolatey, fluffy goodness!! Then she also created this amazing lemon cookie recipe, since she knows I have always had a love for lemon flavors! These Vegan Lemon Cookies are so soft and a delightful mix of sweetness, while still feeling light and airy. All the guests at the bridal shower were completely gushing about the food! Devin was also very excited when I brought home some leftovers of the desserts and a container of our yummy Chickpea Salad Sandwiches! Of course, the bridal shower had to be repping some of our current favorite recipes from the blog!
Vegan Lemon Cookies
Yield: approximately 20 cookies
Prep time: 5 minutes
Bake time: 14 minutes per batch
Author: Kitchen Potatoes
· 2 cups all-purpose flour
· 1 cup granulated sugar, divided
· ¼ cup cornstarch
· 1 cup vegan butter
· 2 tsp lemon zest
· 4½ tbsp lemon juice
In a large bowl, combine flour, cornstarch, and ¾ cup granulated sugar.
Add butter in large chunks and blend with a pastry cutter or your fingers. Stir in lemon zest.
While stirring with a fork, slowly add lemon juice to the mixture.
Form dough into a log, wrap with plastic wrap or parchment paper, and refrigerate for at least 1 hour.
Preheat oven to 325°F. Place ¼ cup granulated sugar on a small plate or bowl and set aside.
Cut log into slices between ¼ and ½ of an inch in thickness and adjust each slice to be a consistent disc shape. Coat the top of each cookie in granulated sugar and place on an ungreased baking sheet to bake for approximately 12-14 minutes. Remove cookies from oven once the cookies are set and lightly browned on the bottom.
After removing them from the oven, allow the cookies to cool for 5 minutes while on the cookie sheet. Then, transfer cookies onto a wire rack to cool completely.
Continue to bake in batches until you have baked all of the cookies. Eat and enjoy!