These lemony shortbread cookies are shaped into crescents and dusted with powdered sugar. These look so pretty on a cookie tray. You won’t believe these cookies are gluten free – the texture is so light and buttery!
We love to bake cookies at our house. The evidence is all over this website – gluten free vegan chocolate chip cookies, oatmeal lace cookies, gingerbread cookies, orange shortbread cookies, and many more.
I think one of the reasons we bake so many cookies is that they are a perfect dessert! You can make fancy versions for parties, or festive versions for the holidays, or simple, comforting cookies for days when you just want to stay home and be cozy.
Ingredient Notes
- Lemon – Lemon zest gives these cookies their delicious citrus flavor. Be sure to avoid getting too much of the white pith when you zest the lemon – that part can be bitter!
- Gluten Free Flour Blend – I used Namaste Perfect Flour Blend in this recipe and it worked well!
- Vegan Buttery Spread – Earth Balance Soy Free Vegan Buttery Spread is my go to for baking, and it gives these cookies a great flavor and texture. You could also try the Earth Balance Baking Sticks if you prefer.
- Powdered Sugar – I like Wholesome brand powdered sugar – it’s corn free and vegan. You can use any brand of powdered sugar that works for your dietary needs.
Step by Step Instructions
- Cream the vegan buttery spread and powdered sugar until light and fluffy. Add the dry ingredients, vanilla, and lemon zest to the bowl.
- Mix on low speed until the dough comes together.
- Shape the cookies into crescents, and place on cookie sheets that are lined with parchment paper.
- Bake at 350 degrees F for about 15 minutes.
- Once the cookies have cooled slightly, roll them in powdered sugar. Enjoy!
Storage
Store cookies in an airtight container. They should stay fresh for about 5 days.
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Recipe
Lemon Crescent Cookies (Gluten Free, Vegan).
Ingredients
- 1 cup vegan buttery spread
- ½ cup powdered sugar
- 2 cups gluten free flour blend Namaste Perfect Flour Blend works well
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- pinch of salt
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Put the vegan buttery spread and powdered sugar in a mixing bowl and mix on medium speed until light and fluffy.
- Add the gluten free flour blend, salt, lemon zest, and vanilla to the bowl. Mix on low speed until combined. Dough will be thick.
- Roll the dough into balls that are about one inch in diameter and shape them into a crescent shape. You should have four rows of three cookies on each baking sheet. Bake at 350 degrees F for about 15 minutes.
- Pour one cup of powdered sugar in a bowl. Set aside.
- Let the cookies cool on the baking sheets for about 15 minutes, Once the cookies are somewhat cool. dip each one in the powdered sugar and roll around to coat. Be gentle with these cookies as they are somewhat fragile.
- Enjoy!
Lallie
An absolute delicious and yummy recipe
Kelly Roenicke
So glad you liked it!
D
What an easy recipe – we loved it!