In a stand mixer with a paddle attachment, beat the vegan butter until creamy.Add in the maple syrup, vanilla, and powdered sugar and mix until smooth.Add the flour, lemon zest, and salt to the mixer and mix until a dough is formed.
Wrap the dough in a piece of plastic wrap and place in the refrigerator for 10 minutes.
Unwrap the dough and transfer it to a piece of parchment paper.
Roll out the dough to the desired thickness.These cookies do not spread or rise so however thick you roll out the dough is how thick the cookies will be.I typically roll mine out to about 1/2″.*
Bake for 15-18 minutes or until the edges are lightly browned.
While the cookies are baking, prepare the frosting. Add the powdered sugar/sweetener to a small bowl with the lemon juice and mix until thickened.*
If you are dipping the cookies into the frosting, place a piece of parchment paper on a sheet tray and set a cooling wrack on top of it (to catch excess frosting that drips off).Dip the cookies into the frosting and set on the cooling wrack.Otherwise, pipe the frosting onto the cookies.
The thinner you make the cookies, the crispier they will be.You may need to adjust your cooking time depending on the thickness of the dough.
You can make the frosting as thick or thin as you would like.If you want to pipe it on, just add less lemon juice or add more powdered sugar until you reach the desired consistency.
I’m Morgan Campbell, mom of two beautiful kiddos, chocolate lover (dairy free of course!), and the creator behind Just What We Eat. Just What We Eat is a food and lifestyle blog sharing allergy friendly recipes and resources to help you create a life that you love! more about Morgan