0 from 150 votes
Vegan Lemon Shortbread Cookies
These vegan lemon shortbread cookies are crisp outside, soft in the middle, 'buttery', and bursting with bright, tangy lemon flavor (+ several flavor variations!). Plus, they're ready in just 30 minutes!
Prep Time
15 mins
Cook Time
15 mins
Refridgerate
2 hrs
Total Time
2 hrs 30 mins
Servings: 25 cookies
Calories: 135 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- ¼ cup of flax meal
- ¾ cup of water
- 2 ½ cups of all-purpose flour
- ½ teaspoon of salt
- ½ teaspoon baking powder
- ½ teaspoon of baking soda
- 1 cup of unsalted vegan butter, room temperature
- ¼ cup of granulated sugar
- ¼ cup of brown sugar
- 4 tablespoons of lemon juice
- zest of two lemons
- 1 teaspoon of vanilla extract
- Lemon zest for garnish
Instructions
- In a bowl or cup, add the flax meal and water. Mix well and let it sit for 5 minutes.
- In a large bowl, with an electric mixer beat the vegan butter and both sugars for 2 minutes. Then add the lemon juice, lemon zest, and vanilla. Beat until light and fluffy. Add the flax meal mixture and mix for one minute.
- In a separate bowl, mix the flour, salt, baking powder, and baking soda. Then add the flour mixture to the vegan butter mixture and mix by hand just until combined. Do not overmix. Place the dough in the refrigerator for 2 hours.
- Preheat the oven to 350 degrees F and line a large baking sheet with a silicone mat or parchment paper.
- On a lightly floured surface, roll out the dough until ¼-inch thickness. Using cookie cutters, cut the dough and place them on the prepared baking sheet.
- Bake for 15 minutes or until starting to turn golden brown around the edges. Let them cook on the baking sheet for 2 minutes. Transfer to a cooking rack.
- Sprinkle some more fresh lemon zest and enjoy!
Cup of Yum
Notes
- Measure the flour properly: Instead of scooping your measuring cup directly into the flour bag, gently fluff it up in the bag with a fork, then use a spoon to transfer it to the cup. Use the back of a knife to level off the top.
- Don’t over-mix the flour: Otherwise, you risk overworking the gluten, resulting in tough, dense cookies. Work the dough just enough to bring it together.
- Chill the dough: This is important to prevent spreading while baking.
- Use any cookie cutters: We used round ones, but themed/shaped ones will work just as well. Don’t have any cutters? You could either use a glass or shape the dough into a rectangle and slice it into bars instead.
Nutrition Information
Calories
135kcal
(7%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
1g
Sodium
134mg
(6%)
Potassium
46mg
(1%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
2IU
(0%)
Vitamin C
6mg
(7%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 135
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 134mg | 6% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.