Lemon Meringue Cookies (Dairy-Free, Egg-Free, Nut-Free)
A deliciously chewy + soft lemon sugar cookie topped with gooey marshmallow “meringue” drizzled with a tart + sweet lemony glaze. So easy to make too.
PREP TIME
20 minutes
COOK TIME
8 minutes to 10 minutes
INGREDIENTS
11
Serves: 16
Ingredients
- 0.5 cup0.5 cup0.5 cup Plant Based Butter, Softened at room temperature
- 0.5 cup0.5 cup0.5 cup Light Brown Sugar
- 0.25 cup0.25 cup0.25 cup Cane Sugar
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 5 Tbsp5 Tbsp5 Tbsp Lemon Juice, Divided use
- 1 cup1 cup1 cup All Purpose Flour
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 2 tsp2 tsp2 tsp Lemon zest, Freshly grated
- 8 whole8 whole8 whole Vanilla Vegan Marshmallows, Regular size (can use non-vegan marshmallows too); each cut in half for a total of 16 (do not substitute mini or jumbo marshmallows)
- 1 cup1 cup1 cup Powdered Sugar
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In bowl of stand mixer fitted with paddle attachment, or in large bowl using hand mixer, beat plant butter, sugars, vanilla & 1 1/2 tablespoons lemon juice on high speed to combine.
- In medium bowl, whisk to combine flour, baking soda & salt.
- Add dry ingredients to large bowl with plant butter mixture. Add lemon zest; beat to combine, scraping sides of bowl, as needed, with rubber spatula.
- Chill dough in refrigerator for 30 minutes.
- While dough is chilling, preheat oven to 325°. Line 2 cookie sheets with parchment paper.
- Place 1 marshmallow half, sticky side-down, in bottom of a #24 cookie scoop. Scoop dough, then level off excess back into bowl, and place on prepared cookie sheets, spacing at least 2-3 inches apart.
- Bake on middle rack of oven for 8-10 minutes, or until cookies have spread out and marshmallow is melted in the center. Cool 5 minutes, then transfer to wire rack to continue cooling.
- To make lemon glaze, combine remaining 3 1/2 tablespoons of lemon juice and 1 cup powdered sugar in small bowl. Use fork to whisk until combined and smooth. Drizzle glaze over cookie tops. Allow glaze to set before serving. Makes 16 cookies.
Notes
Non-vegan marshmallows can be used also. Make sure to use regular-size marshmallows (recipe won’t work with mini or jumbo marshmallows). Cookies can be stored in a single layer in an airtight container for up to 2 days at room temperatures, plus an additional 3-4 days in the refrigerator. The marshmallow center will remain gooey and soft.
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About This Recipe
Show nutritional information
Baked Goods Cookies Dairy Free Desserts Egg Free Nightshade Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 194 |
| Fat: | 5 g |
| Carbohydrates: | 35 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 114 mg |
| Fiber: | 0 g |
| Sugars: | 25 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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