Minimalist baker lemon cookies full#

The dough is dry, but don’t worry the cookies are definitely not!īreak off pieces of the dough and roll them into balls.Īnd then flatten the balls. But get in there with your hands and the next thing you know you have a nice big ball of dough. TIP: We used soy milk but you can use any non-dairy milk.Īt this point it will feel like this will never make a cookie dough, it will feel way too dry. Now add the non-dairy milk and mix again. Then add the dry ingredients in with the wet and mix in until very crumbly.

Then you add lemon extract and mix it in.Īdd all purpose flour, baking soda and salt to a separate bowl and mix together. You start off by adding vegan butter and sugar to your stand mixer and creaming them together. The glaze is totally optional, but recommended, it really makes that lemon flavor shine! This is a simple 8-ingredient recipe for the cookies and an even simpler 3-ingredient recipe for the glaze. This is a summary of the process to go along with the process photos.

Minimalist baker lemon cookies full#

You will find full instructions and measurements in the recipe card at the bottom of the post. There’s something about the tanginess and light and refreshing taste of lemon that just goes so well with sweet desserts (like our vegan lemon cupcakes, vegan lemon cake and vegan lemon pound cake, ooooh yes!).Īnd these cookies are soft and buttery with just enough lemon flavor to really pop. I absolutely love all things lemon! So these vegan lemon cookies are right up my street. Vegan lemon cookies with a deliciously tangy and fresh lemon flavor and a soft and buttery texture.