Lemon Snaps (Vegan)
These lemon snap cookies give a bright twist to the classic ginger snap. With a crisp edge, chewy middle, and a punch of fresh lemon flavor, they’re an absolute delight. They’re easy to whip up with pantry staples and are totally dairy- and egg-free. Whether you love all things lemon or just want a fun and easy summer bake, this is the cookie you never knew you needed.
What you will need:
These delightful lemon cookies are a snap to whip up. Their bright, lemon flavor comes mostly from lemon zest—I used two large lemons to get the two tablespoons called for in the recipe. All the ingredients are pantry friendly and can easily be found at your local grocery store.
Ingredients:
- all-purpose flour
- baking soda
- baking powder
- lemon juice
- lemon zest
- cane sugar
- vanilla extract
- plant based butter with salt
- plant based yogurt
How to:
This recipe could not be more simple to bring together, and the dough requires no down time in the refrigerator; simply make them and bake them. Pre-heat the oven to 350F and line 2 cookie sheets with parchment paper. To a small bowl, add all of the dry ingredients: flour, baking powder, and baking soda. Blend the dry ingredients with a whisk and set the bowl aside.
To a medium bowl, add the sugar and lemon zest. Using your fingers, rub the zest and sugar together until all of the sugar is coated in zest. To the lemon sugar, add the butter, lemon juice, and yogurt. Using a handheld mixer, blend the ingredients together at medium to medium-high speed until well combined – about a minute. Add the dry ingredients to the bowl and continue blending at medium speed until all of the flour is absorbed and the dough comes together.
Each cookie dough ball is one rounded tablespoon of dough. Scoop a doughball, roll it between your palms to smooth it out, roll the top in cane sugar, and place it on a prepared cookie sheet. Bake the cookies for 13 to 15 minutes. Once out of the oven, allow them to cool on the pan for 5 minutes before transferring them to a cooling rack. The cookies will seem soft when they come out of the oven; they will harden as they cool. If you would prefer less of a snap, bake the cookies for less time. Store the lemon snaps in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Lemon Snaps (Vegan)
Ingredients
- 1½ cups (180 grams) all-purpose flour
- ¾ tsp baking soda
- ¼ + ⅛ tsp baking powder
- 6 tbsp (84 grams) plant based butter with salt (room temperature)
- 1 tsp vanilla extract
- ¾ cup + 2 tbsp (175 grams) cane sugar + extra for rolling
- 1 tbsp lemon juice
- 1 tbsp plant based yogurt (room temperature)
- 2 tbsp lemon zest
Instructions
- Pre-heat the oven to 350F and line 2 cookie sheets with parchment paper. Measure out a couple of tablespoons of cane sugar for rolling and set aside for later.
- In a small bowl, add the flour, baking powder, and baking soda; whisk to combine and set aside.
- To a medium bowl, add the sugar and lemon zest. Rub the zest and sugar together with your fingers until the sugar is completely coated in zest.
- Add the butter, lemon juice, and yogurt to the lemon sugar. Blend the ingredients together with a hand mixer on medium to medium-high speed for 1 minute.
- Add the dry ingredients to the wet ingredients and continue blending on medium speed until the flour is absorbed and the dough comes together.
- Scoop rounded tablespoon-size dough balls. Roll each dough ball between your palms to smooth it out and roll the tops of the dough balls in the reserved cane sugar. Place the finished dough balls on a prepared cookie sheet.
- Bake the cookies for 13 to 15 minutes. Once out of the oven, allow the cookies to rest on the pan for 5 minutes before transferring to a cooling rack.Store the cookies in an airtight container at room temperature.