Adriana’s Lemon Sugar Cookies - A Vegan Treat

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Adriana loves to decorate these lemon sugar cookies almost as much as she does eat them. The chefs at the Bardic Castle make this recipe every spring. They prepare the dough and chill it overnight. The next morning, after their classes and chores, the students create elaborately decorated cookies.

Adriana’s Lemon Sugar Cookies
3 3/4 cup organic all-purpose flour
1 cup organic dairy-free soy margarine
1 cup organic white granulated sugar
1/4 cup dairy-free cream cheese (we can use toffuti)
3 T. egg replacer powder
1/4 cup warm water
2 t. baking powder
1 t. organic vanilla extract
1 organic unwaxed lemon
  • Place the warm water and egg replacer powder in a bowl. Whisk until the consistency is gooey. Then set mixture aside.
  • Grate the yellow outer layer of the lemon peel to create 2 tablespoons fresh lemon zest. Set aside.
  • Using a medium-sized mixing bowl, sift together the baking powder and flour. Set aside.
  • In a large mixing bowl, using an electric hand mixer for 3-4 minutes, mix together the dairy-free soy margarine and sugar until it is creamy and fluffy.
  • Then add the egg replacer mixture, the dairy free cream cheese, vanilla, and the lemon zest, beating only until everything is mixed.
  • Gradually add the flour mixture, beating until the dough is stiff.
  • Divide the dough into two parts, wrap them plastic wrap, and refrigerate for 6 hours or overnight.
  • Preheat the oven to 350 F. Lightly grease a large baking sheet with vegan shortening or cooking spray.
  • Lightly flour a waxed paper surface and roll out the dough to approximately 1/4" thickness. Dip the cookie cutters in flour and cut the dough.
  • Place each cookie on the prepared baking sheet about 1" apart. Bake for 12-14 minutes or until the edges are golden brown.
  • Place the cookies on a wire cooling rack to cool before decorating.
Adriana’s Favorite Frosting
4 cups organic powdered sugar
1 t. organic vanilla extract
1 T. hot water
1/3 cup organic plain soy yogurt
Assorted organic natural food coloring
  • Using an electric hand mixer and a large mixing bowl, combine the powered sugar, soy yogurt, hot water, and vanilla extract, beating until smooth and creamy—about 3 to 4 minutes.
  • The consistency should be like paste. If it is too thick, slowly add more water. If it's too thin, slowly add more powered sugar.
  • Divide the frosting into 5 to 6 small bowls. Leave some icing white, and tint the remaining frosting with desired colors, mixing until completely blended.
  • Chill slightly before frosting.
  • Use a piping bag with small tip to create designs. Start by outlining the cookie. Then fill using a spoon, and add designs.