Spring in Miami is brighter (and hotter) than most places in the country, so it’s only natural to crave something refreshing, and citrusy. Lemon is one of the worlds most simple and perfect spring flavors, adding just a hint of it can make anything you're cooking come to life. I tested out a few batches before getting the lemon to sweetness ratio just right, and am supremely excited to share these with you. The great part is you can make these vegan! I’ll make a note below for what you can use to substitute for the egg and butter, also added a little chia seed to the vegan recipe for added distinction. Let me know what you think!
2 ½ cups all purpose flour
1 ½ cups cane sugar
1 tsp baking powder
1 tsp salt
1 stick unsalted butter, softened ( or 8 tbsp Earth Balance vegan butter)
1 egg ( or 1 tbsp coconut oil, add more in ¼ tsp increments if dough is too dry)
1 tsp vanilla extract
Juice of 1 lemon (3 Tbsp)
Zest of 1 lemon
Optional: Add 2 tbsp of chia seeds to either recipe. Confectioners sugar for dusting.
Pre-heat oven to 350˚ F
Combine dry ingredients (flour, sugar, baking powder, and salt) in a large mixing bowl. Then add the soften butter and with fork begin to smash in the butter until it has the consistency of crumbly cornmeal.
Combine the wet ingredients (lemon juice, egg or coconut oil, vanilla extract and zest) stir together in separate bowl, then add to dry ingredients. I’m using a wooden spoon and glass mixing bowl, no fancy mixer required. Mix everything together until you have a sticky, but smooth dough.
I named these lemon drop cookies because I just scoop up a dollop of dough with a spoon and drop it on a baking sheet lined with parchment paper.
Bake at 350˚F for 15-16 minutes
Once baked, allow the cookies to cool down on a cookie rack. Once room temp, you can dust with organic confectioners sugar or even get creative and add a simple honey drizzle.
They are excellent as dessert or a tea-time treat. Cheers!