When I found the Lemon Coolers, Heather calls them, I was excited. I haven’t baked in a whole so I couldn’t wait!
Easy Lemon Cookies
Yields about a dozen cookies, depending on the size
1/2 cup Earth Balance buttery spread
1/2 cup vegan sugar
1/4 cup nondairy milk
Zest from 1 lemon
Juice from 1 lemon
1 tsp vanilla extract
1 to 1 1/4 cup all-purpose flour
1 Tbsp cornstarch
1/4 tsp baking powder
1/4 tsp sea salt
In a medium mixing bowl, cream together the Earth Balance and the sugar. In a small separate bowl, soft together the flour, cornstarch, baking powder and sea salt. Add the dry ingredients to the wet. Gently stir in the nondairy milk, zest and lemon juice until just combined; add more flour if necessary.
Using seran wrap, form the dough into a log shape. Freeze for about an hour.
Preheat the oven to 350 degrees. Remove the dough from the freezer and let thaw slightly (until you are able to slice it with a knife). Slice the dough into even slices, place on a parchment lined baking sheet about an inch apart and bake for 12-15 minutes.
Remove from the oven, let cool slightly, then move to a cooling rack to cool completely. Enjoy!