This is my all time favorite lemon cookie recipe. I make them every spring. It was originally a vegan recipe from back in the day... Since embracing eggs and butter I have returned this to a non-vegan cookie recipe. It works really well in both directions. The result is a cookie with a slight crunch to the crust, a soft cakey interior, and a refreshing light lemon flavor that really pops!
Spring Time Lemon Cookies
1 1/2 cups ap flour
1/2 teaspoon baking soda
pinch of salt
3 Tablespoons vegan milk and 1 1/2 tablespoon egg replacer (for non vegan use a large egg and enough "milk" to moisten dough as needed at the end)
1/3 cup margarine (or butter) - softened to room temp.
3/4 cup cane sugar unbleached
1 tablespoon lemon juice
1 tablespoon lemon zest
Some sugar for sprinkling on top. (optional)
Optional ingredients- candied ginger, lemon peel, and sweetened coconut flakes at about 1/4 cup each.
Cream the butter and sugar about 3 minutes, until light and fluffy. Mix in the egg, zest and lemon juice until creamy. Sift together the dry ingredients then stir into wet mixture. At this point you can add additional "milk" if need be. This batter tends to be sticky. Put it on some plastic wrap and shape into a log. I use an old paper towel roll as a guide- I wrap the dough in plastic place it into the paper towel roll which has a slit though it and moosh the dough out to shape the log. Refrigerate until ready to slice!
Bake these in a preheated oven at 375 for 8-10 minutes or until the edges are dry but the centers a little soft. cool for 2 minutes on sheet before transferring to rack. - My oven runs a little hot so I bake these at 400 for 8 minutes and they come out perfect.