Vegan Lemon Shortbread Cookies
A delightful cookie that’s perfect for the holidays, Christmas or really
anytime you’re in the mood for delicous lemony shortbread.
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
3/4 cup vegan butter, softened (such as Earth Balance or Miyoko’s)
3/4 cup granulated sugar
zest from two lemons
1 teaspoon vanilla extract
4 tablespoons aquafaba (the liquid from a can of chickpeas)
1 1/4 cups powdered sugar
2 Tablespoons fresh lemon juice
Beat vegan butter, sugar, zest and vanilla until light and fluffy. Add aquafaba and stir just until blended.
Mix together flour and salt. Add to butter mixture and mix just until blended.
Divide dough in half and roll into cylinders (about a foot long). Place in refrigerator for two hours or up to five days.
Preheat oven to 350F.
Remove dough from fridge and unwrap. Slice into circles about 1/4 inch thick and place on parchmentlined baking sheets. Bake for 15-18 minutes or until just starting to turn golden brown around the edges.
Remove immediately to wire racks and let cool completely.
Once cookies are completely cooled, mix together the powdered sugar and lemon juice. Drizzle or spread over cookies.
Enjoy your vegan lemon shortbread cookies! They are delicious, crispy, and tangy. You can also try adding some poppy seeds or almond extract for some extra flavor.