Veganization: Lemon Sugar Cookies
Squeeze the day with these cheery cookies! This vintage recipe is one of few things that adds more zest to my life than puns.
I neither developed nor found it. Rather, "Lemon-Slice Spool Cookies" by Carolyn Loshbaugh of Denver, CO, was printed in Prize-Winning Cookies: From Current Customers in 1990. It was added to Mom's bookshelf the following year. Borrow it via WorldCat, or purchase it via amazon (with which I am not affiliated).
How did you...
make them look like a lemon slice?
The most endearing instruction is to create a "lemon slice" by pressing one end of a spool of thread into a sugared ball of dough. However optional, this design makes these treats even more irresistible!
veganize them?
Veganizing them was simple; all I needed was an "egg"! And having done an extensive egg replacer review, I knew exactly what to use...
Squeeze the day with these bright, citrusy treats! This vintage recipe is one of few things that makes me smile more easily than puns.
- 1 lemon
- 2 1/2 cups (675 mL/300 g) all-purpose flour
- 1/2 tsp (2.5 mL) baking powder
- 1 tsp (5 mL) kosher salt (or about half as much table salt)
- 2 Tbsp (30 mL/20 g) Bob's Red Mill egg replacer
- 1 1/2 cups (340 mL/288 g) granulated sugar (divided)
- 3/4 cup (170 mL/g) vegetable shortening
- 1/2 tsp (2.5 mL/g) lemon extract
- 3 drops yellow food coloring gel (or 5 drops liquid, divided)
Zest and juice lemon. Measure 1 Tbsp (15 mL) zest and 1 Tbsp (15 mL/g) juice.
Sift and whisk together flour, baking powder, and salt. Set aside.
Whisk egg replacer and 1/4 c (60 mL/g) water until no lumps remain. Set aside.
Beat 1 cup (225 mL/192 g) sugar and shortening on high speed until fluffy, about 2 minutes. Add egg replacer mixture, zest and juice from Prepare: Step 1, extract, and 2 drops food coloring gel (or 3 drops liquid). Beat again until evenly mixed, about 10 seconds.
On low speed, incorporate dry ingredients about 1/2 cup (125 mL) at a time.
Cover and chill 1 hour.
Preheat oven to 400°F/200°C.
Stir together remaining sugar and food coloring until uniform.
Make balls of dough about 1 1/4 in (3 cm) in diameter rolling each in colored sugar and placing 2 in (5 cm) apart on a baking sheet.
Using a small, untextured surface (like the bottom of a glass), slightly flatten each dough ball. If desired, press with an empty spool of thread to create "lemon slice" design.
Bake 8-10 minutes. Cool on sheet 2 minutes, then transfer to a wire rack to cool completely.
Read why I recommend Bob's Red Mill egg replacer.
want a cookie with fewer ingredients? Try my 3-Ingredient Vegan Peanut Butter Cookies!
Kale yes, I'm soy excited you're here! My name is Christi, and sharing food brings me even more happiness than puns.
Does It Vegan? is a question for conventional recipes as well as an answer for my career. Because no matter what else I've been, I've been a plant-based cook who thrives on connecting with people through their favorite foods.
Gratitude is the most scrumptious seasoning!
Thank You ♥
From the Bottom of My Hearth, Christi of Does It Vegan?