These cookies are soft, buttery, tart, and super lemony. I made them for our belated Fourth of July family get together, so I didn’t manage to get very good pictures this time around! It’s fine, though. You just want the recipe anyway.
ICED VEGAN LEMON COOKIES
2 sticks softened vegan butter
1.5 c powdered sugar
1 t vanilla
2 T vegan milk
2 T fresh lemon juice
Zest of two lemons
1 t baking soda
Dash of salt
2.25 c flour
FOR ICING:
1 c powdered sugar
Juice of half a lemon
Preheat oven to 350. Cream together butter, sugar, wet ingredients, and lemon zest. Slowly beat in soda, salt, and flour. Dough will be soft. (If you want to use this dough for great cut out cookies, divide the dough into thirds and flatten into discs. Wrap and chill for at least an hour or two before rolling and cutting.) Scoop and drop onto parchment lined sheets, and bake until set and just turning golden at the edges.
While cookies cool, stir together powdered sugar and lemon juice. Icing should be thick enough to spoon and spread without being runny, but not as thick as traditional cake frosting. Add more sugar or juice as needed to find the right consistency. When cookies are just slightly warm to the touch, spoon a small blob of icing in the center of each cookie. The icing should settle and spread out on its own (especially if the cookies are a little warm), but if not, just swirl it around with the back of your spoon. Let the icing dry and set for at least an hour before stacking up and packing away. To really be sure they don’t stick to each other when stacked up, separate layers with wax paper. Enjoy!
