Slice & Bake Lemon Shortbread Cookies
These delicious slice and bake cookies are topped with a sweet and tangy lemon frosting. Perfect with your morning coffee, or even for a late night treat!
Makes about 20 cookies.
Prep Time: 20 minutes
Ingredients:
For the cookies
1 c vegan salted butter, softened (You can swap for regular butter if you can tolerate it.)
3/4 c coconut sugar
2 c all-purpose flour
Zest of 1 lemon
For the frosting
2 Tbsp vegan salted butter, softened
2 c powdered sugar
2 Tbsp lemon juice
1/2 tsp vanilla extract
1 Tbsp almond milk (You can swap for any milk you like.)
Instructions:
Using a mixer, cream together the butter, sugar, and lemon zest. Slowly add the flour until the dough is combined.
Lay the dough out onto a sheet of parchment paper, and roll into a log. Store the dough wrapped in parchment paper in the refrigerator for at least 30 minutes.
Preheat your oven to 350 F.
Unroll the parchment paper and slice the dough into rounds, about 1/2 inch thick.
Place cookies on a parchment-lined baking sheet and bake for 8 minutes. Allow cookies to cool completely on the warm baking sheet. This is important and will help them to set!
While waiting for the cookies to cool, use a mixer to combine your frosting ingredients.
Frost the cookies and top with extra lemon zest!
Did you make these? Tag your pictures with @forlemonsake!
