Lemon Shortbread Sugar Cookies
These lemon shortbread sugar cookies are light, delicious morsels of lemony goodness! Perfect for Easter, Mother's Day, spring, summer or anytime a lemon craving hits! Bonus: they're dairy-free and egg-free.
Servings: 18 cookies
Ingredients
Cookies
- 1/2 cup vegan butter
- 1/2 cup granulated sugar
- 2 tsp fresh lemon juice
- 2 tsp fresh lemon zest
- 1 1/4 cup all purpose flour
- 1/4 tsp salt
- 1 Tbsp almond milk
Icing
- 1 cup powdered sugar
- 1 Tbsp vegan butter
- 2 1/2 tsp fresh lemon juice
- 1 tsp fresh lemon zest
Instructions
- Preheat oven to 350 degrees F
- Cream the butter, sugar, lemon juice and lemon zest
- Add in the dry ingredients and the 1 Tbsp of almond milk; mix well
- Roll out the dough (you can refrigerate for a little while if you like, but you don't need to)
- Use your favorite cookie cutter to cut the dough into whatever shape you'd like
- Cover a cookie sheet with parchment paper and then place the cookies on the sheet and bake for 8-10 minutes (9 is perfect in my oven)
- Let the cookies cool
- Mix all the icing ingredients together; if too dry, add a tiny bit of extra lemon juice ... if too think, add a little bit of extra powdered sugar
- Spread a thin layer of icing on each cookie and, if you like, add your favorite sprinkles
Notes
© Kitchen Gone Rogue. www.kitchengonerogue.com
