Love gentle lemon shortbread cookies? Me too! They are so cool and simple to whip up—simply combine just a few substances, roll into logs, slice, and bake. Yet the rewards are so beautiful! These fairly, tender, flakey vegan cookies are the very best shortbread cookies ever! And they go well with nearly each event. Feel like serving them with espresso or tea? Check! Looking for a simple dessert that impresses? Go for it! Serve a platter of those Vegan Lemon Basil Shortbread Cookies with recent 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 reward!
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 vibrant, clear citrusy pop, and the cool minty aroma of basil shines proper by way of.
Vegan Lemon Shortbread Cookies with Basil
Total Time: half-hour
Yield: 28 cookies 1x
Diet: Vegan
Description
This recipe for fragrant, beautiful, 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!
Instructions
- Zest one massive 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).
- Mix with an electrical mixer till sugar, lemon zest, and basil could be very evenly mixed.
- Cut in vegan butter with the electrical mixer, till combination is easy and creamy.
- Stir in all 1 cup function and ½ cup entire wheat flour with the electrical mixer, simply till combination is crumbly (don’t overmix).
- Mix in ¼ cup lemon juice with electrical mixer, till dough is simply easy (don’t overmix).
- Remove 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 with your fingers into two lengthy logs (about 9-inches lengthy) with 2 tablespoons extra all function flour, as wanted to keep away from sticking to floor. Gently form the logs into two lengthy sq. logs with your fingers.
- Slice with a pointy knife into slices (about ½-inch thick) of shortbread.
- Line baking sheets with parchment paper and prepare 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 calmly golden on floor.
- Remove and retailer in air-tight container earlier than serving.
- Makes 28 servings (1 shortbread per serving).
Notes
Make this recipe gluten-free by utilizing gluten-free flour as a substitute of all-purpose and wheat flour.
Try utilizing one other sort of herb as a substitute of basil, akin to rosemary or mint.
- Prep Time: quarter-hour
- Cook Time: quarter-hour
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 69
- Sugar: 5 g
- Sodium: 3 mg
- Fat: 3 g
- Saturated Fat: 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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