Friday, March 15, 2013

Lemon Crinkles

These cookies are for those of you that prefer a cookie without chocolate or peanut butter. I don't get it but I know you people exist. This is a perfect recipe for me to make at home because my husband loves lemon and I could care less about these chocolate-free cookies, so I don't have to worry about eating any of them!
These cookies are soft and chewy, sweet with powdered sugar and tart with plenty of lemon zest and juice.

more vegan cookie recipes:
Chocolate Chip Chickpea Cookies
Peanut Butter Chocolate Chunk Cookies

Lemon Crinkle Cookies
2 dozen
2 cups organic cane sugar
1 cup vegan butter, softened
1 tbl ener-g egg replacer mixed with 1/4 cup water
2 lemons, zest and juice
3 cups of all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp turmeric, optional for color
1/2 cup organic powdered sugar

Preheat the oven to 350. Line two baking sheets with parchment and grease.
Beat the sugar, butter, egg replacer mix and zest from 2 lemons until light and fluffy. Add 1/4 cup of lemon juice and mix.
Add the flour, baking powder, baking soda, salt and turmeric if using.
Scoop out medium sized balls of dough, roll in the powdered sugar and place 2 inches apart on the baking sheets. Press down lightly to flatten slightly and bake for 12-15 minutes.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.