[ad_1]
A bite-sized cookie that’s candy, tender, and completely lemony!? Rely us in! These shortbread-style lemon cookies are so fast and straightforward, to not point out gluten-free and vegan! One chew, and we had been hooked.
They pack a TON of lemon taste and require simply 8 substances, 1 bowl, and half-hour to organize! They’re ideally suited for spring, particularly once you want an excellent cute and shareable deal with! Let’s make cookies!
Inspiration For These Lemon Cookies
We aren’t the primary so as to add lemon to cookies, and we definitely gained’t be the final, as a result of…YUM! From Italian lemon cookies (a.ok.a. Anginetti) to Lemonade Lady Scout cookies to lemon shortbread and past, it’s clear that lemon and cookies belong collectively.
The next is our gluten-free, vegan tackle lemon cookies. They’ve a lemony icing just like the Italian deal with, however their texture extra intently resembles a softer shortbread.
Make Lemon Cookies
These cookies begin with whisking collectively the sugar and lemon zest. This system helps deliver out the lemon taste by infusing the sugar with the naturally occurring important oils within the zest.
Then we add a mixture of gluten-free flours for the appropriate texture: brown rice flour for construction, tapioca flour for lightness, and almond flour for a pleasant crumb.
Coconut oil offers the cookies a buttery texture, lemon juice provides pure lemon taste, sea salt enhances it, and (dairy-free) milk helps the dough come collectively.
Then we kind the dough right into a disc and let it chill within the fridge for a fast 5-10 minutes. Chilling isn’t important, nevertheless it makes it simpler to roll out the dough since coconut oil is liable to melting.
Subsequent, we reduce the dough into cookie shapes! And switch them to a baking sheet for baking. For those who don’t have cookie cutters, another choice is to roll the dough right into a log, freeze it, after which reduce into skinny slices.
When totally baked, these cookies develop golden brown edges and are prepared to come back out of the oven. Allow them to cool barely, then dip in a lemony powdered sugar glaze for vibrant lemon taste!
We hope you LOVE these lemon cookies! They’re:
Candy
Tender
Lemony
Fast & straightforward
Excellent for spring
& SO Scrumptious!
They’re excellent for child showers, Easter celebrations, and taking advantage of citrus season! Pair with a glass of dairy-free milk or a heat cup of English breakfast tea for final consolation.
Extra Lemony Treats
For those who do this recipe, tell us! Go away a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, mates!
Servings 15 (Cookies)
- 1/4 cup natural cane sugar
- 2 tsp lemon zest (1 medium lemon yields ~2 tsp zest)
- 1/2 cup brown rice flour
- 1/2 cup almond flour
- 1/4 cup tapioca flour (additionally referred to as tapioca starch)
- 1/8 tsp sea salt
- 1/4 cup stable refined coconut oil* (unrefined can be okay, however cookies can have a slight coconut taste)
- 2 tsp lemon juice
- 1 Tbsp dairy-free milk (we used almond)
GLAZE optionally available
- 1/2 cup natural powdered sugar
- 2 tsp lemon juice
- 1 tsp dairy-free milk (we used almond)
- 1 pinch lemon zest
-
Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.
-
In a medium mixing bowl, whisk collectively the sugar and lemon zest till effectively mixed and aromatic. Add the brown rice flour, almond flour, tapioca flour, and salt, mixing till effectively mixed. Add within the stable coconut oil and, with clear fingers (or a pastry cutter or fork), start mixing the stable coconut oil with the dry substances till no apparent lumps of coconut oil stay. The feel ought to look sandy and maintain collectively in clumps once you squeeze it.
-
Add the lemon juice and dairy-free milk and blend with a spatula or picket spoon till mixed. Resist the temptation so as to add extra liquid — it’s okay if the dough is in separate items, so long as it’s moist.
-
Place a chunk of parchment or wax paper on the counter and switch the cookie dough onto the paper. Mildew the dough collectively right into a disc and wrap the paper round it. Place the dough within the fridge for 5-10 minutes to make it simpler to roll out. As soon as chilled, place one other piece of parchment or wax paper on prime of the dough. Utilizing a rolling pin, start rolling the dough between the items of paper till it’s 1/4-inch thick. Then, utilizing a 2-inch circle cookie cutter, reduce out as many cookies as potential (see notes under when you don’t have a cookie cutter). Use a spatula or butter knife to fastidiously switch the cookies to the parchment-lined baking sheet. They gained’t unfold an excessive amount of, so they need to all match on one giant baking sheet.
-
Bake cookies for 10-14 minutes, or till the sides simply start to show golden brown (somewhat cracking on prime is regular). Repeat the baking course of if there may be any remaining dough.
-
Whereas the cookies are baking, make your glaze (optionally available). In a small mixing bowl whisk collectively the powdered sugar, lemon juice, dairy-free milk, and lemon zest till easy. Put aside.
-
Take away cookies from the oven and let cool for no less than 10 minutes on the baking sheet. If you’re glazing them, allow them to cool fully, then fastidiously dip the highest of every cookie into the glaze and place on a plate or cooling rack to set.
-
Take pleasure in with a glass of dairy-free milk or a heat cup of English breakfast tea. Preserve in an hermetic container at room temperature for as much as 3 days or within the freezer for as much as 1 month.
*Be sure that your coconut oil is scoopable (the state it’s usually in once you purchase it on the retailer), not liquid. If it’s too liquidy and pourable, it will negatively have an effect on the cookies. To repair, set jar in fridge to agency up for half-hour, then stir and let relaxation one other half-hour at room temperature. The oil ought to be constantly stable, not partially stable and partially liquid. Repeat this course of (of chilling, stirring, resting) till the appropriate texture is achieved. That is key to making sure the cookies’ texture is good and the dough is straightforward to work with. (For finest and most constant outcomes, make sure you retailer your coconut oil in a cool, darkish place to maintain it on the proper texture/consistency.)
*For those who don’t have cookie cutters, you’ll be able to roll your dough right into a log and slice it! Comply with steps 1 by 4, then place a chunk of parchment or wax paper on the counter and smoosh the dough collectively right into a tall lump in the course of the paper. Fold one facet of the paper over your dough and start urgent the ends in and rolling till you have got a easy, even log, about 8 inches lengthy and a pair of inches in diameter. Roll it up within the parchment and place within the freezer for 20 minutes. For those who want sq. cookies, you’ll be able to merely press the dough into an excellent rectangle as an alternative of rolling. Take away the dough from the freezer and reduce into 1/4-inch slices. When slicing, rotate your dough log each few slices to keep away from getting one facet too flat. Place your cookie slices in your ready baking sheet and bake for 10-14 minutes.
*Diet data is a tough estimate calculated with out optionally available glaze.
Serving: 1 cookie with out glaze Energy: 93 Carbohydrates: 9.9 g Protein: 1.1 g Fats: 5.6 g Saturated Fats: 3.2 g Polyunsaturated Fats: 0.5 g Monounsaturated Fats: 1.4 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 6 mg Potassium: 44 mg Fiber: 0.7 g Sugar: 3.6 g Vitamin A: 0 IU Vitamin C: 0.6 mg Calcium: 11 mg Iron: 0.2 mg
[ad_2]
Source link
