Vegan Lemon White Chocolate Cookies
Chewy lemon sugar cookies full of white chocolate chunks. 100% vegan!
- Prep Time: 15 minutes
- Bake Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
1 cup vegan butter, softened
1 cup granulated sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
3 tablespoons lemon zest
2 tablespoons lemon juice
2 1/2 cups all purpose flour
1 1/2 cups nondairy white chocolate chips
Instructions
- Mix: Cream together vegan butter and granulated sugar in a large bowl using an electric hand mixer until light and fluffy, about 1 minute. Add baking soda, salt, vanilla, lemon zest and lemon juice to the bowl and beat together until well-combined. Add all purpose flour to the bowl and continue beating with mixer until all flour is incorporated. Don't over-mix! Fold in the white chocolate chips.
- Chill: Cover bowl with plastic wrap and place in the refrigerator to chill for at least 1 hour. While the dough is chilling, preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper.
- Bake: Scoop 2 tablespoon balls of cookie dough onto prepared baking sheet, about 3 inches apart. 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 2-3 days or can be frozen for up to 1 month.
*For easy scooping, you can scoop your cookie dough onto a baking sheet before chilling the dough. Cover the entire sheet with plastic wrap and place in the fridge until ready to bake.
*For perfectly round cookies, gently swirl a round cookie cutter around each cookie, immediately when they come out of the oven. You can also use a large-mouthed mug.
Find it online: https://censoredbaker.com/vegan-lemon-white-chocolate-cookies/
