Vegan Lemon Sugar Cookies
They are a light crisp cookie that are bursting with a refreshing lemon flavor.
Equipment
- Free-standing mixer
Ingredients
- 1 1/2 Cup Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 Tbsp Vegan Margarine
- 2 Tbsp Avocado Oil
- 2 Egg Substitutes Equal to 2 eggs.
- 1/2 Cup Sugar
- 2 Tbsp Unsweetened Plain Almond Milk
- 1/4 tsp Real Vanilla Extract
- 1/4 tsp Real Lemon Extract
Frosting Ingredients
- 1 Cup Powdered Sugar
- 1/8 tsp Real Lemon Extract
- 2 1/2 tsp Unsweetened Plain Almond Milk
- Pinch Ground Turmeric
Instructions
Make the dough a day before you plan on baking these cookies.
- Mix in a small bowl the powdered egg substitute and set aside.
- In a medium sized mixing bowl, add the flour, baking powder, and baking soda together and set aside.
- Add the sugar, milk, margarine, oil, vanilla and lemon extract together in a large mixing bowl and blend.
- Pour in the egg substitute and continue blending until smooth.
- Slowly add the dry ingredients to the wet ingredients until well blended.
- Once blended, check to see if the dough will stick together to form a ball, if not add a little milk ( about 1/2 Tbsp at a time ) continue until dough holds together.
- Form the dough into a ball, divide the ball in half and place each half into sealable bags.
- Place the two bags into the refrigerator over night.
The Next Day
- Preheat the oven to 350° F, prepare 2 baking sheets with parchment paper, and set aside.
- Flour the counter or a pastry board, cookie cutter, and rolling pin.
- Pull out the two dough balls from the refrigerator and place one dough ball in the center of the floured area.
- Roll the dough to about 1/8 inch thick and cut with the cookie cutter.
- Place the cookies onto a prepared baking sheet.
- Finish by rolling, re-rolling, and cutting out the cookies until the dough is user up, adding flour as needed to roll out the cookies.
- Both baking sheets can go into the oven at the same time.
- Bake for 5 minutes and them rotate the baking sheet and bake for another 5 minutes.
- You want the cookies to still be light on top with a slightly golden brown edge.
- Watch the cookies closely, baking times can vary depending on many things.
- Remove the cookies from the oven, leave them on the baking sheet for a few minutes and then remove them to a cooling rack.
- Once the cookies have completely cooled, it is time to frost.
Icing the Cookies
- In a small bowl, add the powdered sugar, milk, vanilla, lemon extract.
- Stir until the icing is easy to spread on top of the cookies with out sliding off.
- Spread the icing over each cookie, and leave the cookies on the cooling rack until the icing hardens.
- I personally love to serve these Vegan Lemon Sugar Cookies with a hot or cold tea.