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Vegan Lemon Sugar Cookies
Lisa

Vegan Lemon Sugar Cookies

They are a light crisp cookie that are bursting with a refreshing lemon flavor.
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Prep Time 12 hours 10 minutes
Cook Time 10 minutes
Total Time 12 hours 20 minutes
Servings: 24 Cookies
Course: Dessert, vegan
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • Free-standing mixer

Method
 

Make the dough a day before you plan on baking these cookies.
  1. Mix in a small bowl the powdered egg substitute and set aside.
  2. In a medium sized mixing bowl, add the flour, baking powder, and baking soda together and set aside.
  3. Add the sugar, milk, margarine, oil, vanilla and lemon extract together in a large mixing bowl and blend.
  4. Pour in the egg substitute and continue blending until smooth.
  5. Slowly add the dry ingredients to the wet ingredients until well blended.
  6. 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.
  7. Form the dough into a ball, divide the ball in half and place each half into sealable bags.
  8. Place the two bags into the refrigerator over night.
The Next Day
  1. Preheat the oven to 350° F, prepare 2 baking sheets with parchment paper, and set aside.
  2. Flour the counter or a pastry board, cookie cutter, and rolling pin.
  3. Pull out the two dough balls from the refrigerator and place one dough ball in the center of the floured area.
  4. Roll the dough to about 1/8 inch thick and cut with the cookie cutter.
  5. Place the cookies onto a prepared baking sheet.
  6. 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.
  7. Both baking sheets can go into the oven at the same time.
  8. Bake for 5 minutes and them rotate the baking sheet and bake for another 5 minutes.
  9. You want the cookies to still be light on top with a slightly golden brown edge.
  10. Watch the cookies closely, baking times can vary depending on many things.
  11. Remove the cookies from the oven, leave them on the baking sheet for a few minutes and then remove them to a cooling rack.
  12. Once the cookies have completely cooled, it is time to frost.
Icing the Cookies
  1. In a small bowl, add the powdered sugar, milk, vanilla, lemon extract.
  2. Stir until the icing is easy to spread on top of the cookies with out sliding off.
  3. Spread the icing over each cookie, and leave the cookies on the cooling rack until the icing hardens.
  4. I personally love to serve these Vegan Lemon Sugar Cookies with a hot or cold tea.