These are delicious vegan cookies that melt in your mouth.
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For the frosting:
- 6 Tbsp powdered sugar
- 2 Tbsp buttery spread
- 1/2 tsp lemon zest
- 1/2 tsp lemon juice
In a large bowl, combine all of the cookie ingredients. Beat at a low speed, scraping the bowl often, for about two to three minutes.
Shape the dough into an 8 x 1-inch roll; wrap the roll in plastic food wrap and refrigerate for about two hours.
Cut the dough into 1/4-inch slices; place the dough rounds two inches apart on a cookie sheet (ungreased). Bake at 350 degrees for 10 to 12 minutes or until set (and note that the cookies will not brown). Remove from the oven and cool.
In a medium bowl, mix all of the frosting ingredients; beat at a medium speed until fluffy, about 1 to 2 minutes.
Using a table knife, top the cooled lemon cookies with the frosting.
Cover and store for up to two weeks in the refrigerator or a cool location; freeze for up to six months.
© Mainly Vegan LLC