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These melt-in-the-mouth vegan lemon shortbread cookies have an excellent lemon taste and so they want simply six substances!
These 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, these vegan lemon shortbread cookies kick it up a notch!
Desk of Contents
Why you’ll love these cookies
- Superb buttery, lemony taste. Lemon + butter = utter deliciousness. The lemon juice and lemon zest mix with the vegan butter to create mind-blowing yum that can have you ever dipping your hand into the cookie jar as soon as too usually!
- Simple recipe. What makes shortbread cookies particular is that they’re as simple to make as they’re tasty. These vegan lemon shortbread cookies aren’t any exception. They want simply 5 substances: all goal flour, rice flour, vegan butter, sugar, lemon and pure vanilla extract and the batter comes collectively in a single bowl.
- Excellent for gifting and sharing. One batch makes 16 massive cookies (or you can also make extra smaller-sized cookies), so these cookies are good for baking and sharing, particularly over the vacations.
- Soy-free, nut-free recipe.
Elements
- Unbleached all-purpose flour. Shortbread cookies want a flour that is decrease in gluten. Entire wheat flour or bread flour should not good substitutes.
- Rice flour. This helps minimize the gluten a bit, giving the cookies a extra crumbly texture. You can even use corn starch, tapioca starch or almond flour as a substitute.
- 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. These add all that incredible lemony taste that units these cookies aside.
- Pure vanilla extract. I like including slightly vanilla to lemon-flavored desserts as a result of its sweetness enhances the tangy taste so superbly.
Storage directions
- Refrigerate: The cookies might 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 might be saved within the freezer in an hermetic container or freezer-safe luggage for as much as 4 months.
High tip
Refrigerating the cookie dough is essential as a result of it offers the butter particles time to solidify and makes the dough simpler to roll out. If you place the chilly cookies within the scorching oven, the warmth melts these pockets of butter, creating that good flaky, crumbly, melt-in-the-mouth texture.
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Vegan Lemon Shortbread Cookies
These melt-in-the-mouth vegan lemon shortbread cookies have a shiny lemony taste and so they want simply six substances!
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Overview Recipe
Servings: 16 2 ½ inch cookies
Energy: 121kcal
Elements
For the vegan lemon shortbread
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Directions
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Use a hand mixer or whisk to cream collectively the butter and sugar in a bowl till gentle and fluffy, a couple of minute.
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Add the lemon juice, lemon zest and pure vanilla extract to the bowl. Beat collectively till well-incorporated.
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Add the rice flour and all-purpose flour to the bowl and beat briefly with the electrical beater.
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Collect the cookie dough right into a ball, wrap tightly in cling wrap, and refrigerate. After half-hour take away the cookie dough from the fridge.
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Preheat the oven to 350 levels Fahrenheit/180 levels Celsius.
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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.
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Use a cookie cutter to chop out sq. or spherical shapes or any form you want. I used a 2-inch sq. cookie cutter. Collect up any scraps, pat right into a disc, roll, and minimize out extra cookies.
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Place the cookies an inch aside on a baking sheet and bake 20 minutes or till the cookies are simply starting to paint very flippantly on the edges. Smaller cookies will want much less time.
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Place the cookies on a wire rack to allow them to calm down and agency up additional. After quarter-hour, use a skinny spatula to switch the cookies on to the wire rack the place they’ll proceed cooling.
Diet
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 | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.5mg
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