A Cookie Recipe

Tonight for dinner I made the Big Quesadillas with Black Beans, Broccoli, and Portobello Mushrooms from Vegan Express (sorry, no photograph). This was a lovely combination of flavors, especially when topped with the Instant Roasted Red Pepper Sauce (also from Vegan Express). Served with some tortilla chips, salsa, and fruit, this was a mighty filling meal.

I also made cookies. Awhile back, I tried to start my own vegan cookie company called…Cookie Addict (see a pattern?!). But, I lost motivation and I am a terrible self-promoter, so that idea soon fizzled away. Being an avid baker, I still make the cookies I had planned on selling. These particular cookies are called Lemon Zingers. I created these when my cookie-muncher-of-a-boyfriend demanded (oh so politely) a lemony cookie. They are topped with a lemony icing and are crazy lemony all the way through. I think they taste equally great without the icing, but the cookie-muncher says “If they don’t have the icing, they aren’t Lemon Zingers.” With that said, please try this recipe and let me know how they turn out for you.

Lemon Zingers

1/2 cup Earth Balance (or other vegan margarine), softened
3/4 cup unrefined sugar
1 teaspoon pure vanilla extract
1 egg replaced (I use Ener’G Egg Replacer)
1/4 teaspoon lemon extract
Zest and juice from one small lemon
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat your oven to 350 degrees. Beat the margarine and sugar until fluffy. Add your replaced egg and  extracts. Blend some more (a stand mixer or hand mixer work well here). Add lemon juice and zest. Beat some more. In a small bowl, sift together the flour, baking soda, and salt. Combine the two mixtures and beat until a nice dough forms. I use a 1 1/2 tablespoon-sized cookie scoop to drop these onto a cookie sheet lined with parchment. Bake for about 9-11 minutes. My oven is temperamental, so keep an eye on yours!

For the icing, whisk together 1 cup of powdered sugar, 2 tablespoons of lemon juice, and 1/2 teaspoon of vanilla extract. I always add some extra lemon zest, so you can too. Spoon a small amount of icing onto cooled cookies, and spread to cover cookie top. Eat and be happy. These are LEMONY.

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7 thoughts on “A Cookie Recipe

  1. Haha I would SO send you cookies, but since I made them last Easter, I don’t think they’d taste very good anymore!

    The cookies look fabulous– I’m adding them to my to-make list (the list keeps growing! I need to get off my butt and cook more often!)

  2. You should get back into the cookie making business!! Those lemon zingers sound yummy. I would love to try them out! I’ll let you know when I do…
    Sounds like I need to get me a copy of vegan express too…

  3. The lemon zingers are delicious. A wonderful cookie too enjoy with your tea, coffee or glass of non-dairy milk. I plan to make again and serve to guests.

    I did use some substitutes because of my limited kitchen ingredients. I used Earth Balance shortening stick instead of the butter stick. I also used powdered sugar instead of unrefined sugar. The lemon glaze complemented the cookie wonderfully.

    To answer the question earlier, yes the frosting does get kind of hard and crusty, kind of like a glaze.

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