
Vegan Lemon Shortbread Cookies
Ingredients:
- Cookies:
- ¾ cup vegan butter, at room temperature
- ½ cup sugar
- 2 cups all-purpose flour
- 1 tablespoon lemon zest
- Icing:
- 2 cups powdered sugar
- 2 teaspoons lemon juice
- 2-4 tablespoons Ripple Half & Half
- edible flowers
Directions:
- In the bowl of an electric mixer, beat together the vegan butter and sugar until smooth and creamy.
- Slowly add the flour, and mix just until combined. If dough appears crumbly, use your hands to press into a large ball.
- Wrap and chill dough in the refrigerator for at least one hour.
- Preheat oven to 350º F.
- Remove from refrigerator, and roll the dough on a lightly floured surface until it is ¼-inch thick. Use a cookie cutter to cut dough into desired shapes, and place on a baking sheet lined with parchment paper. Re-roll dough scraps and continue process until all dough is used.
- Bake for 8-12 minutes, or until just golden. Cool on the cookie sheet 5 minutes before transferring to a wire rack to cool completely.
- To make the icing, combine the powdered sugar and lemon juice in a small bowl. Add Ripple Half & Half, one tablespoon at a time, while whisking. Continue adding Half & Half until icing becomes smooth and spreadable. If it becomes too runny, slowly add more powdered sugar until you reach the desired consistency.
- Spread icing over cooled cookies, and top with edible flowers.
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