Go Back
–+ servings
vegan gluten free lemon shortbread cookies

Frosted Lemon Shortbread Cookies (Gluten Free, Vegan).

Kelly Roenicke
These light and buttery lemon shortbread cookies are topped with a creamy lemon buttercream frosting. It's the perfect springtime dessert!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 11 minutes
Chilling Time 2 hours
Total Time 2 hours 26 minutes
Course Dessert
Cuisine Dairy Free, Egg Free, gluten free, vegan.
Servings 24
Calories 157 kcal

Ingredients
 
 

For the cookies:

For the frosting:

  • 3 Tablespoons vegan buttery spread
  • 2 cups confectioner's sugar
  • 2 Tablespoons lemon juice from approximately one lemon

Instructions
 

Make the cookies:

  • Place the vegan buttery spread and confectioner's sugar in a mixing bowl, and beat until smooth.
  • Add the gluten free flour blend, salt, and lemon zest, then mix on low speed until the dough comes together.
  • Cover the bowl with plastic wrap, and chill the dough in the refrigerator for two hours.
  • Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
  • Use a spoon to scoop out a tablespoon of dough at a time. Roll it into balls, and place on the cookie sheets. Use your thumb or the back of a spoon to press the balls down.
  • Repeat with remaining dough. You can probably fit about 12 cookies on a cookie sheet Keep the leftover dough chilled in between baking.
  • Bake at 350 degrees F for about 10-12 minutes. Allow the cookies to cool completely before moving.

Make the frosting:

  • Place the confectioner's sugar, the vegan buttery spread, and lemon juice in a mixing bowl. Mix on medium speed. If the dough seems too thin, add a little more confectioner's sugar. If it's too thick, add a little more lemon juice.
  • Once the frosting reaches a spreadable consistency, turn off the mixer.
  • Frost the cooled shortbread cookies. Sprinkle a little more lemon zest on top.

Notes

Nutrition facts are for one 2.5 inch cookie with frosting.
You can freeze this shortbread dough if you wish - just store wrapped discs of dough in a ziploc freezer bag. It should stay fresh for up to three months.

Nutrition

Calories: 157kcalCarbohydrates: 22gProtein: 1gFat: 8gSaturated Fat: 2gSodium: 121mgPotassium: 3mgFiber: 1gSugar: 15gVitamin A: 426IUVitamin C: 1mgCalcium: 7mgIron: 1mg
Keyword crisp, rich
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!