Love gentle lemon shortbread cookies? Me too! They’re so cool and simple to whip up—simply combine a couple of elements, roll into logs, slice, and bake. But the rewards are so pretty! These fairly, tender, flakey vegan cookies are one of the best shortbread cookies ever! They usually go well with nearly each event. Really feel like serving them with espresso or tea? Verify! Searching for a straightforward dessert that impresses? Go for it! Serve a platter of those Vegan Lemon Basil Shortbread Cookies with contemporary seasonal fruit or sorbet for a chic but easy dessert course. There’s extra! These vegan shortbread cookies are additionally divine served at picnics, hikes, potlucks, events, and even packaged up in a Mason jar with a ribbon as a hostess present!
These lemon shortbread cookies are made a contact more healthy with a lighter quantity of vegan butter, and cane sugar, and the inclusion of some entire wheat flour within the combine. The lemon zest and juice add a brilliant, clear citrusy pop, and the cool minty aroma of basil shines proper by.
Vegan Lemon Shortbread Cookies with Basil
Complete Time: half-hour
Yield: 28 cookies 1x
Food regimen: Vegan
Description
This recipe for fragrant, pretty, scrumptious vegan lemon shortbread cookies with a contact of basil is just divine! Lighter in sugar and fats, with a contact of entire wheat flour, these vegan shortbread cookies shine with taste!
Directions
- Zest one giant lemon to make 1 tablespoon and put aside. Juice the lemon to make ¼ cup of juice and put aside.
- Place ½ cup sugar, lemon zest (reserving ½ teaspoon for garnish later), and chopped basil leaves right into a mixing bowl (or container of a standing electrical mixer).
- Combine with an electrical mixer till sugar, lemon zest, and basil could be very evenly mixed.
- Lower in vegan butter with the electrical mixer, till combination is easy and creamy.
- Stir in all 1 cup goal and ½ cup entire wheat flour with the electrical mixer, simply till combination is crumbly (don’t overmix).
- Combine in ¼ cup lemon juice with electrical mixer, till dough is simply easy (don’t overmix).
- Take away dough from bowl, cowl, and chill for about 1 hour till combination is chilled and simpler to work with.
- Preheat oven to 325 F.
- Roll dough along with your arms into two lengthy logs (about 9-inches lengthy) with 2 tablespoons extra all goal flour, as wanted to keep away from sticking to floor. Gently form the logs into two lengthy sq. logs along with your arms.
- Slice with a pointy knife into slices (about ½-inch thick) of shortbread.
- Line baking sheets with parchment paper and organize the shortbread evenly over the floor, permitting room to unfold out barely.
- Sprinkle the floor of every shortbread with the remaining (2 tablespoons) sugar and remaining (½ teaspoon) lemon zest.
- Place shortbread in oven and bake for about quarter-hour, till tender and frivolously golden on floor.
- Take away and retailer in air-tight container earlier than serving.
- Makes 28 servings (1 shortbread per serving).
Notes
Make this recipe gluten-free through the use of gluten-free flour as a substitute of all-purpose and wheat flour.
Strive utilizing one other sort of herb as a substitute of basil, akin to rosemary or mint.
- Prep Time: quarter-hour
- Prepare dinner Time: quarter-hour
- Class: Dessert
- Delicacies: American
Vitamin
- Serving Measurement: 1 serving
- Energy: 69
- Sugar: 5 g
- Sodium: 3 mg
- Fats: 3 g
- Saturated Fats: 2 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 1 g
For extra of my favourite plant-based cookie recipes, strive the next:
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