Vegan Lemon White Chocolate Cookies
Pillowy lemon sugar cookies full of white chocolate chunks. 100% vegan and completely indulgent.
- Prep Time: 15 minutes
- Bake Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
1 c vegan butter
1 c sugar
1 tsp baking soda
3/4 tsp sea salt
1 tsp vanilla extract
3 tbsp lemon zest
2 tbsp lemon juice
2 3/4 c all purpose flour
1 1/2 c nondairy white chocolate chips
Instructions
- Prepare Cookie Dough: Add vegan butter and sugar to a large bowl and cream together using an electric hand mixer or stand mixer until light and fluffy, about 1 minute. Add baking soda, salt, vanilla, lemon zest and lemon juice to the bowl and beat together with mixer until well-combined. Add all purpose flour to the bowl and continue beating with mixer until all flour is incorporated. Stir in white chocolate chips.
- Chill: Cover bowl with plastic wrap and place in the refrigerator to firm up for at least 30 minutes. While dough is chilling, preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper or a silicone baking mat.
- Bake: Remove bowl from fridge and place 2 tbsp balls of dough about 3 inches apart on prepared baking sheet. Bake cookies in preheated oven for 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
*Cookies will keep in an airtight container at room temperature for 3-4 days or can be frozen for up to 1 month.
**If you prefer a more subtle lemon flavor, use 2 tbsp of zest instead of 3.
Find it online: https://censoredbaker.com/vegan-lemon-white-chocolate-cookies/
