1 c dairy free butter
1 ½ c granulated sugar plus 1/4 c for topping.
Zest from a medium lemon - I used 3/4 of all the zest it made (keep the remaining for the topping!)
1 large egg
Juice from 1/2 fresh lemon, squeezed right in!
1 1/2 tsp vanilla extract
2 ¾ c ap flour
½ tsp baking powder
1 tsp baking powder
½ tsp salt
Preheat your oven to 350°, and line a baking sheet with parchment paper. Mix in a separate bowl remaining lemon zest and granulated sugar and set this aside.
In the bowl of the stand mixer, combine dairy, free, butter, and sugar, mixing until light and fluffy. Add in the egg and the vanilla and the lemon juice and mixed thoroughly again. Add an all remaining ingredients and mix until a soft dough is formed.
Chill the dough for only about 10 minutes.
Scoop out a table size tablespoon Size scoop of dough, and roll into a ball. Roll the door ball in the zest sugar combination till thoroughly coated. Place on the prepared pan. A couple inches apart. I had six cookies on each sheet. Press down on the top just slightly and indentations where your fingers were sprinkle additional topping.
Bake for 11 to 12 minutes, until the bottoms are just starting to brown. Cool on the tray for about 10 minutes before transferring to a rack to cool completely.
Enjoy!
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