Print

Gluten-Free Vegan Lemon Sugar Cookies

  • Prep Time: 120
  • Cook Time: 10
  • Total Time: 2 hours 10 minutes

Description

These delightfully lemon sugar cookies are the perfect Easter treat for your kids who are unable to eat gluten, eggs, and/or dairy.


Scale

Ingredients

Wet ingredients

  • 1/2 c. non-hydrogenated shortening
  • 1/4 c. vegan butter
  • 1 1/2 tsp. Ener-G egg replacer + 2 Tbsp. warm water – whisk until frothy
  • 1 Tbsp. lemon juice
  • zest of 2 lemons

Dry ingredients

  • 3/4 c. superfine brown rice flour
  • 3/4 c. sorghum flour
  • 1/2 c. arrowroot powder
  • 1/2 c. potato starch
  • 1 1/4 c. sugar
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt

Royal Icing

  • 1 1/2 c. powdered sugar
  • 1/4 tsp. turmeric
  • 1 Tbsp. coconut oil, solid (or shortening)
  • 1 Tbsp. lemon juice

For the decoration

  • vegan marshmallows
  • raw sugar for garnish (optional)

Instructions

For the cookies

  1. In a medium bowl, whisk the dry ingredients together (except for the sugar).
  2. In a large bowl, cream the shortening and butter together with an electric mixer on medium speed. Add the sugar and beat in until fluffy. Add the Ener-G egg replacer, lemon juice and zest until just combined.
  3. Pour in half of the dry ingredients and stir in with a wooden spoon until mixed in. Stir in the other half of the flour.
  4. Chill the dough for 2 hours.
  5. Preheat your oven to 350 degrees. Line a baking sheet with a piece of parchment paper.
  6. Between two pieces of parchment paper roll out 1/3 of the dough. Please read the post about the dough before going to this step.
  7. Roll out into 1/4″ thickness. Cut out with a bunny cookie cutter and gently transfer to the baking sheet.
  8. Bake 8-10 minutes or until lightly browned along the edges. If you want them on the softer side, bake for 7-8 minutes. If you want a crunchier cookie, bake around 9-10 minutes. Regardless of the time you bake them at, when you take the sheet out of the oven let the cookies sit for 2-3 minutes and then allow to *completely* cool on a wire rack. Repeat the above steps until all the dough has been used.

For the icing

  1. Whisk the powdered sugar and turmeric together.
  2. Cut in the coconut oil (or shortening) until blended in.
  3. Add the lemon juice and stir until a thick paste (yet still able to spread) has formed. If you need more liquid, add 1 tsp. of non-dairy milk until desired consistency is reached.

For the assembly

  1. Once the cookies have cooled, take approx. 1 tsp. of the icing and spread over each cookie.
  2. Place the vegan marshmallow in the correct spot to set. Sprinkle and garnish with raw sugar (optional).


Notes

  • Makes approximately two dozen 4″ bunny cookies.