Soft Lemon Cookies (GF) (V)
Ingredients
Lemon Sugar:
- ½ cup regular sugar
- 2 teaspoons fresh lemon zest from 1 large lemon
Dry:
- 2 ⅔cups gluten-free baking flour (1:1)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Other:
- 1 cup vegan butter, softened to room temperature
- 1 ½ cups regular sugar
- 2 teaspoons fresh lemon zest from 1 large lemon
- 3 Tbsp aquafaba
- ¼ cup fresh lemon juice
- ½ teaspoon vanilla extract
Bake ‘Em!
Lemon Sugar
- Add the sugar and lemon zest to a bowl, rub the zest (hard) into the sugar. Set aside for rolling the dough balls before baking.
Cookie Dough
- In a medium bowl, whisk together the dry ingredients. Set aside.
- In the bowl of a stand mixer with the paddle attachment, add the butter, sugar and lemon zest. Mix until very light and fluffy, about 3-4 minutes, scraping down the sides of the bowl halfway through.
- Add the aquafaba, lemon juice and vanilla and mix again for 1-2 minutes until the batter lightens in color. Scrape the sides of the bowl and mix again until everything is evenly combined.
- With the mixer running on low, slowly add the dry ingredients in stages. Mixing well between each stage. Scrape down the sides of the bowl and mix for another 15 seconds.
- Cover the bowl with plastic wrap and refrigerate for 1 hour
Bake the Cookies
- Preheat the oven to 350F. Line two large, rimmed baking sheets with parchment paper and lightly grease with cooking spray.
- Scoop the cookie dough into 2 tablespoon-sized balls and roll until smooth.
- Stir the lemon sugar to break up any clumps, then roll each dough ball in the sugar.
- Place the cookies 2 inches apart on the prepared baking sheet. Bake for 9-11 minutes. Let sit on the baking sheet for 5 minutes, then transfer to a wire rack to continue cooling.
