Our friends host an annual cookie contest at their holiday party and, this year’s winner for best-tasting cookie went to our daughter! Everyone loved these lemon cookies. This was the very first recipe she made all on her own. Thank you Crowded Kitchen, their original recipe can be found on their site, crowdedkitchen.com
The few changes made below in our recipe is that we skipped the agave and used maple syrup instead. We also used vanilla extract in lieu of lemon extract since this is what we had on hand. They were still plenty lemony with the fresh lemon juice and zest of lemon! Finally, we streamlined the cookie-making process by opting not to freeze the cookie batter prior to baking…they turned out just perfect anyway!
With your favorite cookie-cutter shapes, this cookie can be served for every holiday!
Happy Chanukah, Merry Christmas, and Enjoy Diwali! Peace to all this Holiday Season and always.
Holiday Lemon Cookies (Vegan)
4-8
servings9
minutes45
minutesIngredients
- COOKIE
½ cup softened Miyoko vegan butter *
¼ cup pure maple syrup
½ cup granulated sugar
2 teaspoons vanilla extract (or, sub 1 of the teaspoons with lemon extract)
2 Tablespoons lemon zest
2 Tablespoons freshly squeezed lemon juice
2 cups all-purpose flour
1 cup almond flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
abundant love
- LEMON GLAZE FROSTING
1 cup powdered sugar, sifted **
2 tablespoons melted vegan butter, slightly cooled
2 tablespoons lemon juice
½-1 teaspoon vanilla extract (or, lemon extract)
pinch of salt
food coloring (optional)
Directions
- Preheat oven to 350 F
- In a large mixing bowl, combine the dry ingredients: all-purpose flour, almond flour, baking powder, baking soda, and salt.
- In another large mixing bowl, combine the wet ingredients: melted butter, maple syrup, sugar, vanilla extract, lemon zest, and lemon juice. Blend completely.
- Slowly add the wet ingredients to the dry and mix until combined.
- Put the cookie dough onto a parchment-lined cutting board or table. Roll out the dough to 1/4 inch thick and use a cookie cutter to “cut” cookies into your desired shape and place on your baking sheet.
- Bake cookies for 9-10 minutes. The cookies will still be pale but will continue to cook slightly when you remove them from the oven. Let cool completely before topping with glaze.
- While the cookies are cooling, whisk together all of the lemon glaze ingredients until smooth. Once well blended, color to your liking with food coloring (optional).
- Once the cookies are cooled, frost each cookie with glaze and sprinkle with decorations if you’d like and enjoy!
Notes
- * Your favorite vegan butter will work here. Miyoko brand, however, is hands down the very best vegan butter available, we promise. 🙂
- ** Sifting the powdered sugar will ensure your glaze is smooth. It is less likely to be lumpy if you sift before adding the liquids of the glaze. You could be successful without sifting, it might just take a bit longer to combine until smooth.
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