Indulge in the exquisite harmony of citrus zest and delicate buttery texture with our recipe for Vegan Lemon Shortbread Cookies. Perfect for any occasion, these delectable treats offer a delightful burst of lemony freshness in every bite.
Ingredients for Vegan Lemon Shortbread Cookies:
In crafting these delightful cookies, you will need the following ingredients:
- 1 cup (2 sticks) of vegan butter, softened to room temperature.
- 1/2 cup of powdered sugar, for that perfect touch of sweetness.
- 2 cups of all-purpose flour, ensuring a tender crumb.
- Zest of 2 fresh lemons, providing vibrant citrus notes.
- 1 tablespoon of freshly squeezed lemon juice, for a zesty punch.
- 1/4 teaspoon of salt, to balance the flavors harmoniously.
Preparation and Baking:
Begin by preheating your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper or lightly greased.
In a spacious mixing bowl, cream together the softened vegan butter and powdered sugar until luxuriously light and fluffy. Incorporate the lemon zest and lemon juice into the butter mixture, ensuring a symphony of citrus flavors.
Gradually add the all-purpose flour and salt to the mixture, gently folding until a cohesive dough forms. Utilize your culinary finesse to knead the dough until it achieves a smooth and homogenous texture.
On a lightly floured surface, elegantly roll out the dough to approximately 1/4 inch thickness. Embrace your creativity by using cookie cutters to carve out intricate shapes or opt for classic squares or rectangles with a knife.
Arrange the cut-out cookies onto the prepared baking sheet, allowing a graceful space between each masterpiece. For an extra touch of charm, delicately prick the tops of the cookies with a fork or toothpick.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges display a gentle golden hue, symbolizing perfection. Once baked to culinary excellence, remove the cookies from the oven and grant them a brief respite on the baking sheet before transferring them to a regal wire rack to cool completely.
Savoring the Fruits of Your Labor:
With patience and anticipation, indulge in the sumptuous Vegan Lemon Shortbread Cookies, celebrating the fusion of vegan simplicity and citrus elegance. Whether shared with loved ones or savored in solitary splendor, these cookies are a testament to the artistry of plant-based baking. Store any remaining treasures in an airtight container to preserve their delicate charm for up to a week.
In conclusion, our recipe for Vegan Lemon Shortbread Cookies offers a tantalizing symphony of flavors and textures, inviting you to embark on a culinary journey of citrus-infused bliss.
Vegan Lemon Shortbread Cookies,
Ingredients:
- 1 cup (2 sticks) vegan butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- Zest of 2 lemons
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, cream together the softened vegan butter and powdered sugar until light and fluffy.
- Add the lemon zest and lemon juice to the butter mixture, and mix until well combined.
- Gradually add the flour and salt to the mixture, stirring until a dough forms. You may need to use your hands to knead the dough together until it’s smooth and well combined.
- On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes, or simply slice the dough into squares or rectangles using a knife.
- Place the cut-out cookies onto the prepared baking sheet, leaving a little space between each cookie.
- Optionally, you can prick the tops of the cookies with a fork or toothpick for decoration.
- Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden brown.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, you can enjoy your Vegan Lemon Shortbread Cookies! Store any leftovers in an airtight container for up to a week.
