Vegan lemon zest cookies

Girl Scout season may be over but that doesn't mean you can't be inspired to bake a copy-cat version of their cookies. The original version of these cookies aren't vegan but it's super easy to veganize them. Simple ingredients make this zesty lemon cookie with a powdered sugar dusting perfect to go along with an afternoon tea. 

Ingredients

1 cup vegan butter, room temperature

1/2 cup powdered sugar

1/2 cup organic cane sugar

zest of one lemon

juice of one lemon

dash of pink salt

2 1/2 cups organic all-purpose unbleached flour

1/2 cup powdered sugar, for dusting

Instructions

Preheat oven to 325.

Whip butter and 1/2 cup powdered sugar and cane sugar together to get a creamy consistency.

Add lemon zest, juice and salt. 

Add 1/2 cup of flour at a time until dough is thick and smooth. (The final product will be a chewy cookie but if you want more of a crisp cookie, add 1/2 cup more flour.)

Roll dough into 1/2 inch to 1 inch balls and flatten with the palm of your hand, place on a parchment or silicone lined insulated cookie sheet.

Bake for 15 minutes and cool on a rack. (If you're going for a crispier cookie, bake an additional minute or two before cooling.)

Place 1/2 cup powdered sugar in a shallow dish and roll cooled cookies in sugar.

Store in an air-tight container.