I admit to loving lemon. I prefer it to chocolate, which in our house makes me an outcaste. These Vegan Lemon Cookies are right up my street. Lemon zest and juice combine to make a light, cakey, zingy (is that a word?) cookie. We don’t use Lemon Extract as I think it gives an odd, chemical taste. Also…I like to use the entire lemon – having a bald lemon or two hanging around isn’t ideal so we add the juice from one of the lemons to the recipe. I hope you love our Vegan Lemon Cookies as much as I do!
Vegan Lemon Cookies
Lemon zest and juice combine to make a wonderful vegan lemon cookie - light and cakey. Preheat your oven to 350°F, 170°C
- May 20, 2020
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Ingredients
- 2 tbsp Demerara Sugar mixed with 2 tbsp Granulated Sugar for rolling the cookies in
- 1/2 cup dairy free margarine
- 3/4 cup Caster Sugar
- Zest from 3 Lemons
- Juice from 1 Lemon, or enough to make 1/4 cup fresh lemon juice
- 1 tsp Vanilla Extract - I prefer paste
- 1 3/4 cups self raising flour
- 2 Tbsp Corn Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
Directions
- Step 1
- Mix the course sugars together, pop them on a plate for later
- Step 2
- Zest the lemons
- Step 3
- Juice one lemon and see if you get 1/4 cup juice, if you need to juice another lemon to make up 1/4 cup fresh lemon juice
- Step 4
- Cream the Caster Sugar and Margarine until a light yellow colour, and the mixture is a bit fluffy
- Step 5
- Mix in the lemon zest, juice and Vanilla
- Step 6
- Add in the flour, corn flour, baking powder and salt
- Step 7
- Mix to a pliable dough. Using a teaspoon roll the dough into balls, flatten slightly, and cover the the sugar mixture
- Step 8
- Put the cookies on a greased baking sheet and bake for about 10 minutes until lightly browned on the bottom. Cool on a wire rack.
If you fancy some Lemon in a cake form take a look at our lovely Vegan Lemon Cupcake Recipe.
