Lemon Sugar Cookies Recipe

All-purpose flour: The base of the cookies, providing structure and texture.

Baking soda: Helps the cookies rise and become light and fluffy.

Salt: Enhances the flavors and balances the sweetness.

Vegan butter: Adds richness and moisture to the cookies.

Granulated sugar: Sweetens the cookies and helps achieve a perfect texture.

Unsweetened applesauce: Acts as a binder and adds moisture, replacing the need for eggs.

Lemon zest: Provides a concentrated burst of lemon flavor.

Lemon juice: Adds tanginess and enhances the lemon flavor.

Vanilla extract: Adds depth and enhances the overall flavor of the cookies.

When creaming the vegan butter and sugar, ensure the mixture becomes light and fluffy. This process incorporates air into the dough, resulting in a lighter and more tender cookie. Use a hand mixer or stand mixer on medium speed for about 2-3 minutes.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may slightly alter the texture and flavor.

• baking soda - Substitute with baking powder: Use three times the amount of baking powder to replace baking soda, as it includes an acid to help with leavening.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• vegan butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can be used in the same quantity, though it may add a slight coconut flavor.

• granulated sugar - Substitute with coconut sugar: Coconut sugar is less processed and has a lower glycemic index, though it may slightly alter the flavor and color.

• unsweetened applesauce - Substitute with mashed banana: Mashed banana provides a similar moisture content and natural sweetness, though it may add a slight banana flavor.

• lemon zest - Substitute with lime zest: Lime zest provides a similar citrus flavor and can be used in the same quantity.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor and can be used in the same quantity.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor and can be used in the same quantity.

• To keep your lemon sugar cookies fresh and delightful, store them in an airtight container at room temperature. They will stay soft and flavorful for up to a week.

• If you prefer to enjoy them over a longer period, freezing is a fantastic option. First, allow the cookies to cool completely on a wire rack. This ensures they maintain their texture and flavor.

• Once cooled, arrange the cookies in a single layer on a baking sheet. Place the sheet in the freezer for about an hour. This step prevents the cookies from sticking together when stored.

• After the cookies are frozen solid, transfer them to a freezer-safe bag or container. Be sure to label the container with the date, so you remember when you made these delightful desserts.

• When you're ready to indulge in a lemony treat, simply remove the desired number of cookies from the freezer. Let them thaw at room temperature for about 15-20 minutes. For a warm, freshly-baked feel, you can also pop them in the oven at 350°F (175°C) for a few minutes.

• For an extra burst of lemon zest, consider sprinkling a bit of fresh zest over the cookies just before serving. This will enhance their citrusy aroma and flavor, making them even more irresistible.

• Preheat your oven to 300°F (150°C). Place the lemon sugar cookies on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes, or until they are just heated through. This method helps maintain their delightful texture and ensures they taste freshly baked.

• If you're in a hurry, you can use a microwave. Place a damp paper towel over the cookies to prevent them from drying out. Heat them on medium power for 10-15 seconds. Be cautious not to overheat, as this can make them too soft or chewy.

• For a toaster oven, set it to 300°F (150°C) and place the cookies on the rack or a small baking sheet. Heat for about 5 minutes, checking frequently to avoid over-browning. This method is great for a quick reheat while preserving the cookies' crisp edges.

• If you have an air fryer, set it to 300°F (150°C) and place the cookies in the basket. Heat for 3-4 minutes, shaking the basket halfway through to ensure even warming. This method can give the cookies a slightly crispier texture, enhancing their deliciousness.

• For a stovetop method, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for about 2-3 minutes, flipping halfway through. This method is unconventional but can work in a pinch, giving the cookies a warm, slightly toasted flavor.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Baking sheet: A flat sheet used to hold the cookie dough while baking.

• Parchment paper: Lining for the baking sheet to prevent the cookies from sticking.

• Mixing bowl: A large bowl used to combine the dry ingredients.

• Mixing bowl: Another bowl used to mix the wet ingredients.

• Whisk: Used to combine the flour, baking soda, and salt.

• Electric mixer: Used to beat the vegan butter and sugar until creamy.

• Spatula: Used to scrape down the sides of the bowl and ensure all ingredients are well mixed.

• Cookie scoop: Used to portion out the dough onto the baking sheet.

• Wire rack: Used to cool the cookies completely after baking.

• Measuring cups: Used to measure out the flour, sugar, and applesauce.

• Measuring spoons: Used to measure out the baking soda, salt, lemon zest, lemon juice, and vanilla extract.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Use a stand mixer: A stand mixer can quickly and efficiently combine your wet ingredients and dry ingredients.

Chill the dough: If the dough is too soft, chill it for 10 minutes to make it easier to handle and shape.

Double batch: Make a double batch of cookie dough and freeze half for future use.

Quick zesting: Use a microplane for fast and efficient lemon zesting.

Parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.