If you’re a lemon-lover, whether you like your lemon sweet or sour, you must love lemon desserts! These holiday vegan dairy-free lemon-zested sugar cookes are definitely going to be a hit with your tastebuds and anyone elses. These cookies call for an egg-substitute since they’re dairy-free so head to your local supermarket or make your own egg substitute. Either way, these cookies are far from bitter and all sweet!
Dairy-Free Lemon-Zested Sugar Cookies
- 2/3 C Butter-Flavored Crisco or Nucoa Margarine
- 3/4 C sugar
- 1 tsp vanilla
- 1/2 banana mashed with 1/4 tsp baking soda OR 1 “egg” made with Ener-G Foods Egg Replacer
- 1 tsp lemon rind, grated
- 4 tsp soymilk
- 2 C flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp nutmeg
- Make sure you have one or two greased cookie sheets, plastic wrap, waxed paper, a rolling pin and cookie cutters on hand before you start.
- Use an electric mixer to cream shortening, sugar and vanilla together in a large mixing bowl. Add bananna/baking soda mixture or dairy-free egg and lemon rind then beat until fluffy.
- Add soymilk and mix on low speed until blended.
- In a medium bowl, combine the flour, baking powder, salt and nutmeg. Blend the flour mixture into the creamed ingredients, using hands if necessary, to form a soft dough.
- Divide the dough in half and wrap each piece in plastic wrap. Chill the dough in the refrigerator for one hour.
- Place several sheets of waxed paper on a large kitchen surface, and sprinkle them with flour. Remove one of the balls of dough from the refrigerator and center it on the waxed paper. Dust the dough lightly with flour, and flatten it slightly with your hands.
- Place another sheet of waxed paper on top of the dough and roll it to about 1/4-inch thick.
- Remove the top sheet of paper and cut the dough in desired shapes, forming the cookies as close to one another as possible.
- Place the cookies on a baking sheet and bake 6-8 minutes at 375 degrees. Let cookies cool slightly after removing from the oven, then transfer to a baking rack or plate to cool completely. Repeat the process with the other ball of dough.