These lemon cookies are my husband’s favorite. They use vegan butter to make a shortbread-style cookie and are good, especially for someone who loves lemon desserts.
A friend came to work the other day with these giant, fresh lemons from her family’s lemon tree, so I thought a batch of these cookies sounded like a good idea. Then of course I had to take a picture and share the recipe.
Makes about 20-24 cookies.
Prep. Time: 45 minutes
Bake Time: 15-20 minutes (pay close attention because every oven is different and these can easily overtake and dry out)
2 1/4 cups AP flour
1/2 cup confectioner’s sugar
2 sticks vegan butter, room temperature
Zest of 2-3 large lemons
1 teaspoon vanilla extract
Pinch of salt
For the Glaze:
Juice of about 1 lemon
1-2 cup confectioner’s sugar (this depends on how much lemon juice you have and your desired consistency)
1. In a medium or large bowl, cream together the butter and sugar.
2. Once sugar and butter are smooth, add the zest and vanilla extract and mix until incorporated, then add flour and salt.
3. After all the flour is mixed in, form dough into a flat disk, wrap, and chill for 30 minutes.
4. Preheat oven to 350 degrees Fahrenheit, roll out the chilled dough until about 1/3 inch thick, then cut using a biscuit cutter or other cookie cutter (I use my circle cutter, which is 1 1/2 inches).
5. Place cookies onto parchment-lined baking sheet and bake until golden on the bottom (the color will show less on the tops of the cookies, so you can always gently lift one and check the bottom).
6. Let cookies cool and top with lemon glaze.
That’s it! These are easy cookies to make and sort of give the vibes of those lemon Girl Scout cookies.