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Vegan Lemon Shortbread Cookies
Vegan Lemon Shortbread Cookies

Vegan Lemon Shortbread Cookies
Vegan Lemon Shortbread Cookies
Source
Ingredients:
1
Servings
  • 2520
    ml
     all-purpose flour
  • 0.5
    tsp
     kosher salt
  • 180
    ml
     vegan butter, softened (such as earth balance or miyoko’s)
  • 180
    ml
     granulated sugar
  • 1
    item
     zest from two lemons
  • 1
    tsp
     vanilla extract
  • 4
    tbsp
     aquafaba (the liquid from a can of chickpeas)
  • 660
    ml
     powdered sugar
  • 2
    tbsp
     fresh lemon juice
Vegan Lemon Shortbread Cookies
Instructions:
  1. Beat vegan butter, sugar, zest and vanilla until light and fluffy. Add aquafaba and stir just until blended.
  2. Mix together flour and salt. Add to butter mixture and mix just until blended.
  3. Divide dough in half and roll into cylinders (about a foot long). Place in refrigerator for two hours or up to five days.
  4. Preheat oven to 350F.
  5. Remove dough from fridge and unwrap. Slice into circles about 1/4 inch thick and place on parchmentlined baking sheets. Bake for 15-18 minutes or until just starting to turn golden brown around the edges.
  6. Remove immediately to wire racks and let cool completely.
  7. Once cookies are completely cooled, mix together the powdered sugar and lemon juice. Drizzle or spread over cookies.
  • 2520
    ml
     all-purpose flour
  • 0.5
    tsp
     kosher salt
  • 180
    ml
     vegan butter, softened (such as earth balance or miyoko’s)
  • 180
    ml
     granulated sugar
  • 1
    item
     zest from two lemons
  • 1
    tsp
     vanilla extract
  • 4
    tbsp
     aquafaba (the liquid from a can of chickpeas)
  • 660
    ml
     powdered sugar
  • 2
    tbsp
     fresh lemon juice
1
Servings
0

Beat vegan butter, sugar, zest and vanilla until light and fluffy. Add aquafaba and stir just until blended.

Mix together flour and salt. Add to butter mixture and mix just until blended.

Divide dough in half and roll into cylinders (about a foot long). Place in refrigerator for two hours or up to five days.

Preheat oven to 350F.

Remove dough from fridge and unwrap. Slice into circles about 1/4 inch thick and place on parchmentlined baking sheets. Bake for 15-18 minutes or until just starting to turn golden brown around the edges.

Remove immediately to wire racks and let cool completely.

Once cookies are completely cooled, mix together the powdered sugar and lemon juice. Drizzle or spread over cookies.

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