🍋 Vegan Lemon Shortbread Cookies

Melt-in-your-mouth, buttery, and bursting with citrusy charm.

There’s something timeless about a shortbread cookie—the simplicity, the buttery crumble, the way they pair perfectly with tea or coffee. These Vegan Lemon Shortbread Cookies take the classic and give it a zesty, plant-based upgrade! They’re soft yet crisp, with that signature sandy texture, and they’re entirely dairy-free. Whether you’re vegan, dairy-sensitive, or just love lemon, this recipe is a must-try.

📝 Ingredients:

• 1 cup vegan butter (softened, not melted)
• 1/2 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp salt

👩‍🍳 Instructions:

1. Cream the Butter & Sugar:
   In a large bowl, beat the vegan butter and powdered sugar until light and fluffy. Mix in the lemon juice, zest, and vanilla extract.
2. Add the Dry Ingredients:
   Stir in the flour and salt. The dough will be soft but not sticky—perfect for shaping.
3. Chill the Dough:
   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling helps the cookies hold their shape.
4. Shape & Bake:
   Preheat oven to 350°F (175°C). Roll out dough to about 1/4-inch thickness and cut into rounds or your favorite shapes. Place on a parchment-lined baking sheet and bake for 12–15 minutes or until edges are just starting to turn golden.
5. Cool & Enjoy:
   Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. Enjoy as-is, or dust with extra powdered sugar.

💡 Tips:

• For extra lemony flavor, add a drop of lemon extract.
• Want a crisper edge? Bake for 1-2 minutes longer.
• Storage: Keeps well in an airtight container at room temperature for up to a week.

🥄 Nutrition (Per Cookie – Approx. 24 cookies total):

• Calories: 115
• Fat: 7g
• Carbs: 12g
• Sugar: 4g
• Protein: 1g

These cookies are sunshine in a bite—bright, buttery, and the perfect balance of sweet and tart. Make a batch and brighten your snack time! 🌞🍪