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Lemon Shortbread

A close up of lemon shortbread cookie after being cut on parchment paper.
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Soft, melt-in-your mouth vegan lemon shortbread cookies are the perfect balance of sweet, tart, and buttery.

Ingredients

Scale
  • 1 cup Plant-based Butter
  • ¼ cup Powdered Sugar
  • ½ cup Granulated Sugar
  • 1 teaspoon Lemon Zest
  • 1 teaspoon Vanilla
  • 1 teaspoon Lemon Juice (fresh)
  • 2 cups Flour
  • ½ teaspoon Salt

Instructions

  1. Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper. Set aside.
  2. In the base of a stand mixer, cream 1 cup plant-based butter with ¼ cup powdered sugar, ½ cup granulated sugar, and 1 teaspoon lemon zest.
  3. Once creamed add 1 teaspoon vanilla and 1 teaspoon lemon juice. Mix until combined.
  4. On low, spoon in 2 cups flour and ½ teaspoon salt and mix until combined. Press the shortbread dough into the prepared baking pan.
  5. Prick the top with a tooth pick. I did about 4 rows of 5 pricks.
  6. Bake in the preheated oven for 25 minutes, or until the edges are golden.
  7. Remove from the oven and cool completely before slicing and enjoying.

Find it online: https://mylifeafterdairy.com/lemon-shortbread/