Friday, March 15, 2013
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 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.