Irresistible Vegan Lemon Curd Shortbread Cookies for Spring Baking
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Author:sophieb
Total Time:90 minutes
Yield:24 cookies 1x
Description
Delight in vegan lemon curd shortbread cookies, perfect for effortless spring baking. Enjoy a zesty treat that’s both tasty and easy to make!
Ingredients
Scale
2 cups of all-purpose flour
1 cup of melted coconut oil
1/2 cup of powdered sugar
1 tablespoon of sunflower lecithin
1/4 cup of lemon juice
1 tablespoon of lemon zest
1 teaspoon of vanilla extract
1/4 teaspoon of salt
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the melted coconut oil and powdered sugar, mixing until smooth.
Add in coconut milk and mix well.
Gradually sift in the all-purpose flour, sunflower lecithin, lemon juice, lemon zest, vanilla extract, and salt. Mix until a soft dough forms.
Using your hands, scoop out small portions of the dough and roll them into balls. Place them on a lined baking sheet, spacing them about 2 inches apart. Press down gently to flatten them slightly.
Bake in the preheated oven for 12-15 minutes or until the edges start to turn a light golden color.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Notes
Indulge in these melt-in-your-mouth Vegan Lemon Curd Shortbread Cookies that are dairy-free, egg-free, and perfect for spring gatherings.
