Vegan Lemon Shortbread Cookies

These Vegan Lemon Shortbread Cookies have a lot of natural lemon flavor and are sweet and buttery. They are ideal for spring celebrations, tea time, or anytime you want something refreshing and light. They are both dairy-free and egg-free and yet they are as tender and melt-in-your-mouth as shortbread once was. Vegan Lemon Shortbread Cookies have the peculiarity of lemon zest and a light and crumbly consistency. It is a very simple recipe, as it requires a couple of ingredients and a short time in the oven. Who knows, shall we make your kitchen smell like sunshine, with these delicious, yellow, and refreshing lemon shortbread cookies today?

STATS INFO:

• Calories: 120 per cookie
• Preparation Time: 15 minutes
• Chill Time: 30 minutes
• Cook Time: 12/15 minutes
• Total Time: About 1 hour
• Cuisine: Vegan, Dessert
• Course: Cookies, Snack
• Diet: Vegan (Dairy-Free)
• Serving Size: 1 cookie
• Serving: Makes 18/20 cookies

EQUIPMENT:

• Mixing bowls
• Whisk/hand mixer
• Rubber spatula
• Measuring cups & spoons
• Baking sheet
• Paoer towels
• Zester
• Rolling pin (optional)
• Cookie-cutter/knife

INGREDIENTS:

• One cup of vegan butter
• Half cup of powdered sugar
• One and half cups of all-purpose flour
• ¼ cup cornstarch
• ½ tablespoon salt
• Two tbsp of lemon juice
• One tablespoon lemon zest
• ½ teaspoon vanilla extract
• Extra lemon zest & sugar for garnish (Optional)

INGREDIENT NOTES:

Vegan Butter:

• In order to achieve optimal taste and form, use a premium butter made without animal products. It’s essential for getting the texture of delicious cookies.

Powdered sugar:

• Preserves the bread’s tenderness while adding a subtle sweet taste. Here, refined sugar is not advised.

Flour + Cornstarch:

• The addition of flour and the substance cornstarch provides the cookies’ shape and a soft, chewy texture.

Lemon Juice + Zest:

• Use fresh lemons to make lemon juice and zest! While the zest provides the true lime punch, the juice adds sharpness.

Vanilla essence:

• A gentle flavor note that counterbalances the tart lemon is added by the addition of vanilla.

INSTRUCTIONS:

1. Mix the powdered sugar and softened vegan butter together in a large bowl.
2. Using a hand mixer, beat until glossy & lightweight, between two and three minutes.
3. Pour in the lemon juice, lemon zest, and the essence of vanilla. Mix thoroughly.
4. In another reservoir, mix the flour, a solution of corn and salt.
5. Add to the wet mixture gradually.
6. Stir until the flour mixture is soft.
7. Shape the cookie mixture into a disc.
8. Cover with a bowl or spray with plastic.
9. Stay it in the fridge for half an hour.
10. The oven should be heated to 325°F (160 °C).
11. On an oven sheet, spread the paper towel.
12. On a surface with little flour, roll out the pastry mixture to a quarter-inch thickness.
13. Cut into rounds or squares, or into forms.
14. Line the form with baking paper with cookies.
15. Twelve to fifteen minutes should be spent baking, or until a subtle browning occurs along the edges.
16. Don’t bake too much.
17. Cool on a surface for five minutes.
18. Move to a rack for cables.
19. When the paste is still warm, you can optionally sprinkle it with sugar and lemon zest.

TIPS:

• Always remember to chill the cookies. It enhances their consistency and helps them maintain their shape.
• If the batter is too impermeable, dust it with a little flour before rolling.
• The mixture of ingredients can be frozen for later use.
• For added zest, make a lemon glaze by combining powdered sugar and lemon juice until it can be poured.
• To help maintain their crunch, store them in a sealed box.

STORAGE INFORMATION:

FRIDGE:

• Put in a sealed container and store for up to 5 days.

FREEZER:

• Baked cookies keep well and freeze for up to two months. Let it thaw at room temperature. Unbaked pastry can also be frozen, then thawed before cooking and shaping.

FAQs:

Can vegan butter be replaced with coconut oil?

• Coconut oil changes its texture and taste; therefore, it is not recommended. Vegan butter would be best to achieve that classic shortbread consistency.

Is it feasible to omit the lemon zest?

• The zest makes the dish very lemony. In case of unavailability of fresh lemons, lemon essence may be used, although the flavor will not be fiery.

Could they be made gluten-free?

• Indeed! The perfect substitute is a mixture of gluten-free wheat flour and xanthan gum in the ratio of 1:1.

Do I need a rolling tool?

• No! Your hands are used to easily shape and flatten the dough.

NUTRITIONAL INFORMATION:

Calories: 120
Carbs: 15 g
Total Carbs: 16 g
Fiber: 0.5 g
Protein: 1 g
Fat: 6 g
Sodium: 70 mg
Calcium: 5 mg
Iron: 0.4 mg
Potassium: 10 mg
Vitamin A: 80 IU
Serving Size: 1 cookie
Serving: 18/20 cookies