Those melt-in-the-mouth vegan lemon shortbread cookies have an excellent lemon taste and so they want simply six substances!
Those vegan lemon shortbread cookies are to die for. They’re so crumbly and melt-in-the-mouth scrumptious, with a glowing, lemony taste. In case you are a cookie monster that loves devouring buttery cookies like vegan shortbread cookies or vegan sablé cookies, those vegan lemon shortbread cookies kick it up a notch!
Desk of Contents
Why you’re going to love those cookies
- Wonderful buttery, lemony taste. Lemon + butter = utter deliciousness. The lemon juice and lemon zest mix with the vegan butter to create mind-blowing yum that may have you ever dipping your hand into the cookie jar as soon as too steadily!
- Simple recipe. What makes shortbread cookies particular is that they’re as simple to make as they’re tasty. Those vegan lemon shortbread cookies are not any exception. They want simply 5 substances: all aim flour, rice flour, vegan butter, sugar, lemon and natural vanilla extract and the batter comes in combination in a single bowl.
- Very best for gifting and sharing. One batch makes 16 huge cookies (or you’ll be able to make extra smaller-sized cookies), so those cookies are ideal for baking and sharing, particularly over the vacations.
- Soy-free, nut-free recipe.
Components
- Unbleached all-purpose flour. Shortbread cookies desire a flour that is decrease in gluten. Complete wheat flour or bread flour don’t seem to be excellent substitutes.
- Rice flour. This is helping reduce the gluten a little, giving the cookies a extra crumbly texture. You’ll be able to additionally use corn starch, tapioca starch or almond flour as an alternative.
- Granulated sugar. Use any sugar of your selection. Darker hued sugars like coconut sugar and turbinado sugar will make darker hued cookies.
- Lemon juice and zest. Those upload all that tremendous lemony taste that units those cookies aside.
- Natural vanilla extract. I really like including just a little vanilla to lemon-flavored muffins as a result of its sweetness enhances the tangy taste so fantastically.
Garage directions
- Refrigerate: The cookies may also be saved at room temperature for as much as per week, and refrigerated for as much as 4 weeks.
- Freeze: The vegan lemon shortbread cookies may also be saved within the freezer in an hermetic container or freezer-safe baggage for as much as 4 months.
Best tip
Refrigerating the cookie dough is essential as it offers the butter debris time to solidify and makes the dough more straightforward to roll out. While you position the chilly cookies within the sizzling oven, the warmth melts the ones wallet of butter, developing that best possible flaky, crumbly, melt-in-the-mouth texture.
Extra vegan cookie recipes
Loved this recipe? Please depart a evaluation and megastar score under. You’ll be able to subscribe to my unfastened e-newsletter for extra scrumptious recipe updates and a unfastened e-cookbook of Indian recipes, or observe me on Fb, Pinterest and Instagram.
Vegan Lemon Shortbread Cookies
Those melt-in-the-mouth vegan lemon shortbread cookies have a vivid lemony taste and so they want simply six substances!
Print Recipe
Pin Recipe
Overview Recipe
Servings: 16 2 ½ inch cookies
Energy: 121kcal
Components
For the vegan lemon shortbread
Save you your display screen from going darkish
Directions
-
Use a hand mixer or whisk to cream in combination the butter and sugar in a bowl till gentle and fluffy, a couple of minute.
-
Upload the lemon juice, lemon zest and natural vanilla extract to the bowl. Beat in combination till well-incorporated.
-
Upload the rice flour and all-purpose flour to the bowl and beat in short with the electrical beater.
-
Collect the cookie dough right into a ball, wrap tightly in hold wrap, and refrigerate. After half-hour take away the cookie dough from the refrigerator.
-
Preheat the oven to 350 levels Fahrenheit/180 levels Celsius.
-
Mud a floor and a rolling pin with powdered sugar and roll out the refrigerated shortbread cookie dough to a thickness of ¼th of an inch.
-
Use a cookie cutter to chop out sq. or spherical shapes or any form you need. I used a 2-inch sq. cookie cutter. Collect up any scraps, pat right into a disc, roll, and reduce out extra cookies.
-
Position the cookies an inch aside on a baking sheet and bake 20 mins or till the cookies are simply starting to colour very calmly on the edges. Smaller cookies will want much less time.
-
Position the cookies on a twine rack so they are able to quiet down and company up additional. After quarter-hour, use a skinny spatula to switch the cookies at once to the twine rack the place they are able to proceed cooling.
Vitamin
Serving: 1cookie | Energy: 121kcal | Carbohydrates: 13g | Protein: 1g | Fats: 7g | Saturated Fats: 1g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 3g | Sodium: 94mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 3g | Diet A: 0.3IU | Diet C: 1mg | Calcium: 2mg | Iron: 0.5mg