Lemon Snaps (Vegan)
These lemon snaps strike the perfect balance with a crisp exterior, a chewy center, and a burst of fresh lemon flavor in every bite.
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.