Ingredients
Scale
- 1 cup vegan butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- In a large mixing bowl, beat the softened vegan butter and granulated sugar together until creamy. Add the lemon juice and zest, mixing until fully incorporated.
- Gradually add in the all-purpose flour, baking powder, and salt, combining until you achieve a smooth dough.
- Shape small portions of dough into rounds and place them on a parchment-lined baking sheet, spaced out evenly.
- Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until the edges are lightly golden. Allow to cool before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Cookies can be frozen for up to three months by separating layers with parchment paper.
- For extra flavor, consider adding vanilla or almond extract.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Eggless, Dairy-Free
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
