Vegan Lemon Shortbread Cookies
User Reviews
5
Vegan Lemon Shortbread Cookies
Description
These Vegan Lemon Shortbread Cookies blend all-purpose flour with flax meal as an egg replacement and vegan butter to create a soft, crumbly dough that holds its shape well. The addition of both lemon zest and lemon juice adds a distinctly fresh citrus note, which complements the sweetness of the sugars and the buttery mouthfeel from the vegan butter. Chilling the dough solidifies it and prevents excessive spreading during baking, helping maintain the cookies' defined shapes made by cutters. Baked to a slight golden tint around the edges, these cookies offer a balanced contrast between tender texture and subtle lemon brightness.
They can be served as a light dessert or snack, especially pleasant with a cup of tea. The cookie cutters allow for customization of shapes, making them suitable for seasonal or themed presentations. The gentle flavor profile provides a simple yet distinct shortbread variation for those following a vegan diet.
Careful measuring of the flour and avoiding overmixing after combining wet and dry ingredients is important to achieve the proper texture, providing a soft crumb without toughness. Chilling for 2 hours ensures the dough is firm enough to roll and cut neatly, improving the final cookie shape and texture.
Ingredients
- ¼ cup flax meal
- ¾ cup of water
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup vegan butter room temperature, unsalted
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 4 tablespoons lemon juice
- lemon zest of two
- 1 teaspoon 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!
Notes
- Measure flour carefully by fluffing it and spooning it into the cup to avoid dense cookies.
- Do not overmix dough after adding flour to keep cookies tender.
- Chill dough for 2 hours to prevent spreading during baking.
- Any shaped or round cookie cutters can be used, or slice into bars if cutters are unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 135 kcal
% 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.
User Reviews
Overall Rating
5
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