These light and buttery lemon shortbread cookies are topped with a creamy lemon buttercream frosting. It's the perfect springtime dessert!
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. 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 for about 10-12 minutes. Allow the cookies to cool completely before moving.
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.
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.