I work at Starbucks and have sampled almost every pastry we have, except for that lemon loaf bread. I keep wanting to, too, and I’ve been really wanting to bake myself some copy-cat lemon loafs with that perfect crisp white icing. Today, I was a bit bored, stuck inside. I have no loaf pan, and not many ingredients at the moment, but spring time just screams lemon pastries to me right now. I decided to try and make some lemon cookies from scratch — and they were incredibly easy to make, not to mention the aroma of lemon and sugar is so delightful. All you need is an abundance of lemons and a strong zesting arm for some fast, delicious, vegan cookies!
This recipe will yield 20 cookies (10 servings of lemony goodness)
Here’s what you need:
1 1/4 cups flour
3/4 cup sugar
1 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons lemon zest
3/8 cup vegetable oil
1/4 cup lemon juice
1 teaspoon vanilla
In a medium bowl, stir all the dry ingredients together. Make a little well in the center and add liquids to the middle. Stir together and knead until all ingredients are nicely incorporated with each other. I added a little more lemon zest and kneaded a bit more after this. Drop spoonfuls on a sprayed baking sheet and bake at 350 for 15 minutes or until the edges are golden and the tops look nice and crispy.
If you’d like to drizzle some lemon icing on top:
1/4 lemon juice
2 1/2 cups of confectioners sugar
Mix well and pop in fridge for around 5 minutes.
I enjoy these even without the icing, I find that it can be a bit on the sweeter side with it, but I keep the icing in the bowl and add if I feel like having a sweeter cookie.