Soft Baked Lemon Rosemary Cookies [Vegan]

Herbs are commonly used to add flavor and depth to a wide range of savory dishes. With their creative flair, they can effortlessly transform a simple dessert recipe into a show-stopping masterpiece in no time at all. These tender cookies boast a trifecta of virtues: ease, simplicity, and irresistible allure. With a mere handful of ingredients, they yield an astonishingly buttery softness, while their flavor profile is nothing short of sublime. What’s more, this versatile base recipe can be adapted to create an astonishing array of sweet treats perfect for sizzling summer days, each one showcasing the essence of the season in all its glory.

Contents

Vegan Soft-Baked Lemon Rosemary Cookies Vegan Soft-Baked Lemon Rosemary Cookies: Essential Ingredients Cookies:Icing:How to prepare soft-baked lemon rosemary cookies, vegan-style, begins with a preheated oven at 375°F (190°C). In a large mixing bowl, whisk together 1 cup of vegan butter, softened, and 3/4 cup of granulated sugar until light and fluffy. Next, add in the zest of one medium lemon, minced, along with 2 tablespoons of freshly squeezed lemon juice, stirring until well combined.Deliciously Chewy Vegan Lemon Rosemary Cookies, Soft-Baked to Perfection!

Vegan Soft-Baked Lemon Rosemary Cookies

Vegan Soft-Baked Lemon Rosemary Cookies: Essential Ingredients

Cookies:

2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups powdered sugar
1/3 cup coconut oil, melted
Half a cup of almond milk at room temperature.
1 tablespoon lemon juice
zest from 1 lemon
1 teaspoons vanilla extract
2 tablespoons chopped fresh rosemary

Icing:

1 cup confectioner’s sugar
1 tablespoon lemon juice

How to prepare soft-baked lemon rosemary cookies, vegan-style, begins with a preheated oven at 375°F (190°C). In a large mixing bowl, whisk together 1 cup of vegan butter, softened, and 3/4 cup of granulated sugar until light and fluffy. Next, add in the zest of one medium lemon, minced, along with 2 tablespoons of freshly squeezed lemon juice, stirring until well combined.

Preheat oven to 350°F.
Preheat your baking sheets by lining them with parchment paper.
Sift together in a medium-sized bowl: flour, baking powder, and salt. Set aside.
Within the stainless steel bowl of a stand mixer, combine powdered sugar, the richness of melted coconut oil, the tartness of lemon juice, the aromatic zest of lemons, finely chopped rosemary leaves, and the smoothness of room-temperature almond milk, finishing with the subtle sweetness of vanilla extract, until a creamy consistency is achieved. Combine the flour mixture, continuing to blend until a smooth consistency is achieved. As you continue to stir, the dough will gradually thicken.
Allow the mixture to chill in the refrigerator for approximately 10 minutes to allow it to set and firm up.
Form four equal portions of dough into spherical shapes, each approximately the size of a tablespoon, and arrange them on the preprepared baking sheet.
Level out to a consistent thickness of approximately half an inch by gently pressing down on the surface with your fingertips.
To ensure a smooth and effortless process, simply moisten your hands before handling the batter. Bake cookies for 8-10 minutes. Don’t overbake; otherwise, your cookies will fail to achieve their signature golden-brown hue. Cookies removed from the oven are placed on a cooling rack to allow for complete cooling. Once fully cooled, the attention turns to preparing the icing. Combining confectioners’ sugar and lemon juice in a mixing bowl is the starting point for a sweet and tangy treat.
Gently whisk together the ingredients to create a smooth glaze, then delicately pour it over the warm cookies in a decorative pattern. Adorned with a sprinkle of bright citrusy lemon zest and fragrant rosemary leaves. Allow to set. Enjoy!