Love mild lemon shortbread cookies? Me too! They’re so cool and simple to whip up—simply combine just a few components, roll into logs, slice, and bake. But the rewards are so beautiful! These fairly, tender, flakey vegan cookies are the most effective shortbread cookies ever! And so they go well with nearly each event. Really feel like serving them with espresso or tea? Test! Searching for a simple dessert that impresses? Go for it! Serve a platter of those Vegan Lemon Basil Shortbread Cookies with contemporary seasonal fruit or sorbet for a sublime but easy dessert course. There’s extra! These vegan shortbread cookies are additionally divine served at picnics, hikes, potlucks, events, and even packaged up in a Mason jar with a ribbon as a hostess reward!
These lemon shortbread cookies are made a contact more healthy with a lighter quantity of vegan butter, and cane sugar, and the inclusion of some complete wheat flour within the combine. The lemon zest and juice add a shiny, clear citrusy pop, and the cool minty aroma of basil shines proper via.
Vegan Lemon Shortbread Cookies with Basil
Whole Time: half-hour
Yield: 28 cookies 1x
Weight-reduction plan: Vegan
Description
This recipe for fragrant, beautiful, scrumptious vegan lemon shortbread cookies with a contact of basil is just divine! Lighter in sugar and fats, with a contact of complete wheat flour, these vegan shortbread cookies shine with taste!
Directions
- Zest one giant lemon to make 1 tablespoon and put aside. Juice the lemon to make ¼ cup of juice and put aside.
- Place ½ cup sugar, lemon zest (reserving ½ teaspoon for garnish later), and chopped basil leaves right into a mixing bowl (or container of a standing electrical mixer).
- Combine with an electrical mixer till sugar, lemon zest, and basil could be very evenly mixed.
- Lower in vegan butter with the electrical mixer, till combination is clean and creamy.
- Stir in all 1 cup objective and ½ cup complete wheat flour with the electrical mixer, simply till combination is crumbly (don’t overmix).
- Combine in ¼ cup lemon juice with electrical mixer, till dough is simply clean (don’t overmix).
- Take away dough from bowl, cowl, and chill for about 1 hour till combination is chilled and simpler to work with.
- Preheat oven to 325 F.
- Roll dough along with your palms into two lengthy logs (about 9-inches lengthy) with 2 tablespoons extra all objective flour, as wanted to keep away from sticking to floor. Gently form the logs into two lengthy sq. logs along with your palms.
- Slice with a pointy knife into slices (about ½-inch thick) of shortbread.
- Line baking sheets with parchment paper and organize the shortbread evenly over the floor, permitting room to unfold out barely.
- Sprinkle the floor of every shortbread with the remaining (2 tablespoons) sugar and remaining (½ teaspoon) lemon zest.
- Place shortbread in oven and bake for about quarter-hour, till tender and frivolously golden on floor.
- Take away and retailer in air-tight container earlier than serving.
- Makes 28 servings (1 shortbread per serving).
Notes
Make this recipe gluten-free by utilizing gluten-free flour as an alternative of all-purpose and wheat flour.
Attempt utilizing one other kind of herb as an alternative of basil, similar to rosemary or mint.
- Prep Time: quarter-hour
- Prepare dinner Time: quarter-hour
- Class: Dessert
- Delicacies: American
Vitamin
- Serving Dimension: 1 serving
- Energy: 69
- Sugar: 5 g
- Sodium: 3 mg
- Fats: 3 g
- Saturated Fats: 2 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 1 g
For extra of my favourite plant-based cookie recipes, attempt the next:
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