Lemon Crescent Cookies (Gluten Free, Vegan).
These lemon crescent cookies are light and delicious, and just right for a bake sale or party.
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!
Notes
Nutrition facts are for one cookie.
Store cookies in an airtight container. They should stay fresh for about 3-4 days.
Nutrition
Calories: 118kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 61mgPotassium: 3mgFiber: 1gSugar: 8gVitamin A: 360IUVitamin C: 0.2mgCalcium: 7mgIron: 0.4mg
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