Ingredients

The following ingredients have 15 Servings
  • 1 cup vegan buttery spread
  • 1 cup granulated sugar
  • 3 Tablespoons unsweetened applesauce
  • 1 Tablespoon lemon zest
  • 1 1/2 Tablespoons fresh lemon juice
  • 3 cups gluten free flour blend (or regular flour if you are not gluten free)
  • 1/4 teaspoon salt
  • 6 Tablespoons vegan buttery spread
  • 3.5 cups confectioner's sugar (sifted)
  • 1-2 Tablespoons fresh lemon juice
  • yellow sugar crystals (optional)

Instruction

  • In a large bowl, cream together the vegan buttery spread and the granulated sugar. Add the lemon juice, lemon zest, and unsweetened applesauce and mix together on medium low speed.
  • Add the flour and salt, and mix until combined.
  • Divide the cookie dough into two even pieces and flatten each portion into a disk. Wrap in plastic wrap and refrigerate for at least two hours.
  • Preheat oven to 350 degrees, and line two cookie sheets with parchment paper.
  • Place the dough on a rolling surface covered with flour, and coat the rolling pin with flour, too.
  • Roll out the dough until it is 1/4 inch thick. Cut out desired shapes and place on the cookie sheets.
  • Bake at 350 degrees for 10-12 minutes.
  • Prepare the frosting: Cream the vegan buttery spread and add the sifted powdered sugar and the lemon juice a little at a time until the frosting is the thickness that you desire. Depending on the amount of liquid, you can make a spreadable frosting or more of a glaze.
  • Frost the cooled cookies and sprinkle with decorating sugar.
  • Store frosted cookies in the refrigerator.