Lemon Meringue Cookies (Dairy-Free, Egg-Free, Nut-Free) (Edit recipe)

A deliciously chewy + soft lemon sugar cookie topped with gooey marshmallow “meringue” drizzled with a tart + sweet lemony glaze. So easy to make too.

20 minutes

8 minutes to 10 minutes

Difficulty:

Easy

Show nutritional information

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
Calculated per serving.

by foodallergymoms_andmore

Serves: 16

Ingredients

0.5 cup Plant Based Butter, Softened at room temperature
0.5 cup Light Brown Sugar
0.25 cup Cane Sugar
2 tsp Pure Vanilla Extract
5 Tbsp Lemon Juice, Divided use
1 cup All Purpose Flour
0.5 tsp Baking Soda
0.25 tsp Salt
2 tsp Lemon zest, Freshly grated
8 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 cup Powdered Sugar

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Process

Cook Mode

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.