Description
Delicious vegan cookies bursting with lemony goodness, combining creamy lemon curd and buttery shortbread for a delightful treat.
Ingredients
- ⅓ cup canned coconut milk (reduced fat or full fat)
- ⅓ cup organic cane sugar
- ¼ cup lemon juice (from about 1 lemon)
- Zest from 1 lemon
- 1 tbsp cornstarch
- 1 tbsp vegan butter
- Pinch of turmeric (for color, optional)
- 1 cup vegan butter (softened)
- ⅔ cup organic powdered sugar (plus more for dusting)
- 2 tsp vanilla extract
- 2 cups gluten-free all-purpose baking flour (plus more for dusting)
- ¼ tsp finely ground salt
Instructions
- Start by making the lemon curd. In a small saucepan, combine the coconut milk, organic cane sugar, lemon juice, lemon zest, cornstarch, and vegan butter. Over medium heat, whisk the mixture until it thickens, about 5-7 minutes. A pinch of turmeric can add a gorgeous color; however, it’s entirely optional.
- Once thickened, transfer the curd into a bowl. Allow it to cool and set aside while you prepare the shortbread cookies.
- In a mixing bowl, cream the softened vegan butter and organic powdered sugar until light and fluffy. Add the vanilla extract and blend until fully incorporated.
- In another bowl, whisk together the gluten-free all-purpose flour and finely ground salt. Gradually add this mixture to the creamed butter, blending well until combined.
- Roll the dough into balls and flatten them slightly. Place them onto the lined baking sheet.
- Create a small well in the center of each cookie and fill with the lemon curd.
- Bake in a preheated oven at 350°F for 12-15 minutes or until lightly golden.
- Allow cookies to cool on a wire rack before dusting with extra powdered sugar.
Notes
For best results, use fresh lemons and ensure ingredients are at the right temperature. Store cookies in an airtight container for up to a week.
