Description
Puffy, soft-baked vegan sugar cookies with a refreshing hint of lemon, topped optionally with a creamy cashew-macadamia icing. These cookies offer a delightful plant-based twist on a classic treat, perfect for dessert or a special snack.
Ingredients
Cashew-Macadamia Icing
- ½ cup raw macadamia nuts
- ½ cup raw cashews
- 2 to 4 tablespoons almond milk
- ¼ cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon juice
- ½ teaspoon salt
Cookies
- 1½ cups all-purpose flour
- 1 cup almond flour
- ¼ cup plus 2 tablespoons cane sugar
- 1 tablespoon aluminum-free baking powder
- scant 1 teaspoon sea salt
- ¼ cup plus 2 tablespoons chilled coconut oil
- ½ cup cold almond milk
- 1½ tablespoons lemon zest
- Supernatural sprinkles, for decorating (optional)
Instructions
- Make the frosting: In a high-speed blender, combine the raw macadamia nuts, raw cashews, 2 tablespoons of almond milk, maple syrup, coconut oil, vanilla extract, fresh lemon juice, and salt. Blend until smooth, adding up to 2 more tablespoons of almond milk if needed to achieve a creamy consistency. Use the blender baton to assist blending as necessary. Chill the frosting in the refrigerator while you prepare and bake the cookies so it firms up. This frosting can be made ahead and stored covered in the fridge for up to 6 days.
- Preheat and prepare baking sheet: Set the oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking.
- Mix dry ingredients: Using a food processor, combine the all-purpose flour, almond flour, cane sugar, aluminum-free baking powder, and sea salt. Pulse to mix thoroughly.
- Add wet ingredients and combine: Add the chilled coconut oil to the dry mixture in the food processor and pulse until incorporated. Then add the cold almond milk and lemon zest, pulsing again until a cohesive dough forms.
- Shape the dough: Remove the dough from the food processor and gently knead it just enough to form a ball. Divide the dough evenly into 12 portions. Roll each portion into a smooth ball, then place on the prepared baking sheet. Press each ball gently down to form small, even disks.
- Bake the cookies: Bake the disks in the preheated oven for 12 to 15 minutes or until the edges are very slightly browned. Avoid overbaking to keep the cookies soft and puffy.
- Cool the cookies: Remove the baking sheet from the oven and allow the cookies to cool on the pan for 10 minutes. Then transfer them to a wire rack to cool completely.
- Frost and decorate: Once the cookies have fully cooled, spread the chilled cashew-macadamia frosting over the tops. Optionally, garnish with Supernatural sprinkles for added color and fun.
Notes
- You can prepare the frosting up to 6 days in advance and keep it refrigerated.
- Use aluminum-free baking powder to avoid metallic taste.
- Ensure coconut oil is well chilled before incorporating for better dough texture.
- If you prefer, the cookies can be enjoyed plain without frosting.
- Store the baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American