Lemon Shortbread Sugar Cookies

These lemon shortbread sugar cookies are light, delicious morsels of lemony goodness! Perfect for Easter, Mother's Day, spring, summer or anytime a lemon craving hits! Bonus: they're dairy-free and egg-free.

Course: Dessert

Cuisine: Dairy-Free, Vegan

Servings: cookies

Author: Kelly Kirkendoll

Ingredients

Cookies

1/2 cup vegan butter
1/2 cup granulated sugar
2 tsp fresh lemon juice
2 tsp fresh lemon zest
1 1/4 cup all purpose flour
1/4 tsp salt
1 Tbsp almond milk

Icing

1 cup powdered sugar
1 Tbsp vegan butter
2 1/2 tsp fresh lemon juice
1 tsp fresh lemon zest

Instructions

Preheat oven to 350 degrees F
Cream the butter, sugar, lemon juice and lemon zest
Add in the dry ingredients and the 1 Tbsp of almond milk; mix well
Roll out the dough (you can refrigerate for a little while if you like, but you don't need to)
Use your favorite cookie cutter to cut the dough into whatever shape you'd like
Cover a cookie sheet with parchment paper and then place the cookies on the sheet and bake for 8-10 minutes (9 is perfect in my oven)
Let the cookies cool
Mix all the icing ingredients together; if too dry, add a tiny bit of extra lemon juice ... if too think, add a little bit of extra powdered sugar
Spread a thin layer of icing on each cookie and, if you like, add your favorite sprinkles

Notes