This week is super special because both of my fabulous sisters have birthdays. (Happy Birthday, Emily and Megan!) I really wanted to send them both something special, especially since their birthdays are around the holidays. You know how sometimes it just seems like December birthdays are swallowed up by the hubbub of the Christmas season?
It’s just so tempting to buy one gift, and say it’s for “your birthday AND Christmas this year.” But, I resisted the urge, and sent some strictly birthday cookies. Lemon cookies.
Okay, so I may or may not have thrown in a candy cane in the package as well. Naughty me.
Right about now, I’m wishing that I hadn’t sent all of the cookies. Writing about lemon cookies at 11 pm while trying to avoid sugar (so that I can get over this cold) is nothing short of torture.
So give these bad boys a try for me, and I will try to taste them vicariously through you.
Okay, that’s just weird.
Good night!
Vegan Lemon Cookies
Ingredients
- 1/2 cup vegan butter
- 1 cup granulated cane sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (mixed with 3 tablespoons of water)
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 tablespoon aluminum-free baking powder (or 1/4 teaspoon regular baking powder with 1/8 teaspoon baking soda)
- 1 1/2 cup all-purpose flour
- powdered sugar to garnish
Instructions
- Preheat oven to 350 degrees F.
- Mix first 7 ingredients well in a mixing bowl. Add flour and baking powder last. Mix again.
- Drop tablespoon sized pieces of dough onto a prepared cookie sheet, about 3 inches apart from each other.
- Bake about 10 minutes, or until edges are beginning to get slightly golden brown.
- Allow cookies to cool on cookie sheet about 3 minutes before moving them to cooling rack.
- Once they are cool, dust with powdered sugar, if desired, and enjoy!
http://herbonherbs.com
Yum!! My Nana is in love with all things lemon. I will have to make these for her! (Oh, okay, I really want them for myself…I just like excuses to bake!)
I made these last night, and they are INSANELY delicious. Thank you for the fantastic recipe!!
I made these gluten free at xmas and they were a huge hit. So lemony, so tender.
Just made these and they are now my favorite color of all time. I modified the recipe just a tad to add 2 more Tbsp of lemon juice (hated to waste the rest of my real lemon) and one extra tsp of vanilla. I also did not garnish with powdered sugar, but left them plain. Also, maybe it’s my gas oven, but mine took a full 22 minutes to cook. So, these are kind of a slow process but oh my….well worth it!!! I ate 6 without even thinking about it. Hahaha. D – Licious!
http://www.vegan-wonderland.de/catalog/amaranth.html
Wonderful easy cookie recipe and great how you put them in the limelight!
I went straight to the kitchen and baked these. Easy and very yummy!
Thank you!
Hi- Can you say if these cookies prior to baking can be rolled and filled then closed and baked? I am attempting to make mini “pie cookies”….. Thanks
Hmm….I’ve not tried anything like that, but I would think that it would work. Let me know what you try! ;)
Halfway through making a double batch of these to take to my husband’s work – they are delicious! I bet this recipe would be delicious with orange juice and zest too, or maybe a combination with lemon.
Does the recipe need room temperature butter or melted butter? Also it is okay to mix the ingredients with a spatula? Thanks for the recipe :)
Hi…I just made these for a party 4 days from now…they’re so good, a little crisp around the edge. Question, do you think I should freeze or just keep in Ziplock bag on counter….any thoughts?
Please help me figure out why my attempt came out completely flat and wafer-like? I didn’t have the Tablespoon of ener-G baking powder (guessing it was something other than the ener-G egg replacement), so I used the 1/4 t baking powder and 1/8 t baking soda. I know they are fresh, but they didn’t seem to have any effect in this recipe. The cookies taste delicious, but are pretty chewy since they are so flat and not nearly as pretty as those in your photo. I was hoping to serve them at a church memorial reception tomorrow. Any ideas about how to fix the remaining dough? Thanks in advance!
There’s something not right about this recipe. The dough is all wet, sticky and runny! Like pancake mix!! Would not recommend.
Hi Sara, Sorry to hear these didn’t work out for you. It sounds like there was not enough flour added. Unfortunately, this recipe is from way back when I had just started this blog. It’s possible that I need to re-test the recipe, so thank you for your feedback. :)
These are now my all-time favourite cookies! They’re so light and fresh tasting and I love how chewy they are! Definitely don’t overbake them or you will have harder cookies, but when cooked right they’re heavenly! Always a hit!