Vegan Lemon Sugar Cookies
User Reviews
5
Vegan Lemon Sugar Cookies
Description
The dough blends all-purpose flour with arrowroot powder, baking soda, and salt, then combines with vegan butter, sugar, fresh lemon juice, almond milk, vanilla, and lemon zest. The dough is chilled before baking to allow the flavors to meld and the dough to firm, improving handling and final texture. Rolling the dough balls in sugar before baking creates a subtle sweet crust.
These cookies provide a gentle lemon flavor balanced by the sugar coating and a tender crumb inside. The slight stickiness of the dough is managed by chilling, which also helps maintain the cookies' shape during baking. The recipe includes options for substitutions and freezing, emphasizing the dough's versatility and storage methods.
Storage recommendations suggest keeping the baked cookies at room temperature for a few days or freezing baked or unbaked dough for extended shelf life. The recipe advises against substituting flour types that might affect texture, such as almond or coconut flour, to retain the intended consistency.
Ingredients
The Cookies:
- 1 ¾ cup all-purpose flour spooned & leveled
- 1 teaspoon arrowroot powder or cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup vegan butter room temperature (I like Earth Balance Sticks)
- 2 tablespoon lemon juice fresh
- 2 tablespoon almond milk oat and cashew work too
- 1 teaspoon vanilla extract
- 2 tablespoon lemon zest
Coating:
- ¼ cup granulated sugar for rolling and coating
Instructions
- In a medium mixing bowl, combine the flour, arrowroot starch, baking soda, and salt. Set to the side.
- In a stand mixer (with paddle attachment) or using an electric handheld mixer, cream together the butter and sugar until fully combined and creamy. It should take about 1 - 2 minutes.
- Next, add the lemon juice, almond milk, and vanilla. Mix until combined, be careful not to overwhip.
- Add the flour mixture in two parts and mix until the dough is combined and slightly “sticky.” Add in the lemon zest when you add the second portion of flour.
- Next, cover your mixing bowl with plastic wrap and place it in the fridge to let the dough chill for 45 minutes to 1 hour. You can let it chill for up to 2 - 6 hours if needed.
- When your dough is almost done chilling, preheat your oven to 350°F and line two rimmed cookie sheets with parchment paper. Add rolling sugar to a small bowl.
- When the cookie dough is ready, use a cookie scooper to portion out about 1.5 Tablespoons of dough for each cookie. Use your hands to roll them into balls, then gently roll each dough ball in the sugar topping. Evenly space them out on your lined cookie sheets. This recipe makes about 22 - 26 cookies.
- Bake for 10 - 12 minutes. They will look puffed up, pale, and underdone - that is ok! They will continue to bake as they cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy!
Notes
- Substitute all-purpose flour with 1-to-1 gluten-free flour for gluten-free cookies.
- Use cornstarch or tapioca starch if arrowroot powder is unavailable.
- Freeze portioned dough balls in a single layer in an airtight container for up to 2 months; thaw before rolling and baking.
- Store baked cookies in an airtight container at room temperature for up to 4 days or refrigerated for up to 5 days.
- Baked cookies freeze well for up to 3 months in a sealed container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26cookies
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 72mg | 3% |
| Potassium | 12mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 8g | 16% |
| Vitamin A | 0.3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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