Lemon Snaps (Vegan) (Edit recipe)

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These lemon snap cookies bring a bright twist to the classic ginger snap. With a crisp edge, chewy middle, and a punch of fresh lemon flavor, they’re an absolute delight. They’re easy to whip up with pantry staples and are totally dairy- and egg-free. Whether you love all things lemon or just want a fun and easy summer bake, this is the cookie you never knew you needed.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

14 minutes

INGREDIENTS

9

Serves: 18

Ingredients

1.5 cups All Purpose Flour
.75 tsp Baking Soda
.33 tsp Baking Powder, (1/4 +1/8 tsp)
6 Tbsp Plant-Based Butter, -room temperature
1 tsp Vanilla Extract
175 grams Cane Sugar, (3/4 cup + 2 tbsp + extra for rolling)
1 Tbsp Lemon Juice
1 Tbsp Almond Milk Yogurt, -room temperature (any plant based yogurt will work)
2 Tbsp Lemon Zest, (I used 2 large lemons)

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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

Pre-heat the oven to 350F and line 2 cookie sheets with parchment paper. Measure out a couple of tablespoons of cane sugar for rolling and set aside for later.
In a small bowl, add the flour, baking powder, and baking soda; whisk to combine and set aside.
To a medium bowl, add the sugar and lemon zest. Rub the zest and sugar together with your fingers until the sugar is completely coated in zest.
Add the butter, lemon juice, and yogurt to the lemon sugar. Blend the ingredients together with a hand mixer on medium to medium-high speed for 1 minute.
Add the dry ingredients to the wet ingredients and continue blending on medium speed until the flour is absorbed and the dough comes together.
Scoop rounded tablespoon-size dough balls. Roll each dough ball between your palms to smooth it out and roll the tops of the dough balls in the reserved cane sugar. Place the finished dough balls on a prepared cookie sheet.
Bake the cookies for 13 to 15 minutes. Once out of the oven, allow the cookies to rest on the pan for 5 minutes before transferring to a cooling rack.
Store the cookies in an airtight container at room temperature.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	105
Fat:	3 g
Carbohydrates:	17 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	75 mg
Fiber:	0 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.