Lemon Cutout Cookies With Lemon Icing
Vegan cutout cookies that are bright, buttery, and full of fresh lemon flavor with a sweet-tart lemon icing. Perfect for spring holidays, winter cookie trays, or a cup of tea that needs a companion.
Ingredients
For the cookies:
- ¾ cup refined coconut oil softened at room temperature
- 3 tablespoons unsweetened applesauce
- ¾ cup confectioners' sugar sifted
- 1½ cups all-purpose flour
- 1 teaspoon pure vanilla extract
- 2 tablespoons finely grated lemon zest
- ¼ teaspoon salt
For the lemon icing:
- 3 tablespoons refined coconut oil melted
- 2 cups confectioners' sugar sifted
- ¼ cup unsweetened vegan milk I like soy or almond
- 3 tablespoons freshly squeezed lemon juice
Instructions
- In a mixing bowl, beat together the coconut oil, applesauce, and confectioners' sugar until light and fluffy. Add the flour in two batches, beating well after each addition. Add the vanilla, lemon zest, and salt and mix well. Mold the dough into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours, until firm.
- Preheat the oven to 325°F. Line two baking sheets with parchment paper.
- Roll out the dough on a lightly floured surface to about ¼-inch thickness. Cut with 2-inch cookie cutters. Put the scraps back in the fridge, then roll out again to make more cookies.
- Place the cookies 1 inch apart on the prepared baking sheets. Bake for 6 to 8 minutes, until just set. They should still look pale. Let cool on the baking sheets for 2 minutes, then transfer to a cooling rack to cool completely before icing.
- For the icing: cream together the melted coconut oil and confectioners' sugar. Add the milk and lemon juice and beat with an electric hand mixer until smooth. Refrigerate until starting to thicken but still pourable. Spoon or pipe onto completely cooled cookies and use an offset spatula or back of a spoon to smooth to the edges.
Tried this recipe?Let us know how it was!
