Lemon Swirl Cookies — Vegan: Irresistibly Creamy Treat!
Lemon Swirl Cookies — Vegan: Irresistibly Creamy Treat!
- Prep Time: 25 min
- Cook Time: 12 min
- Total Time: 40 min
- Yield: 10–12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 100% plant milk, 1/4 cup
- 3/4 cup vegan butter, softened
- Zest of 1 lemon
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 2 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup vegan butter (for vanilla cream)
- 1 tbsp plant milk (for vanilla cream)
- 1 1/2 cups powdered sugar, sifted (for vanilla cream)
- 1 tsp vanilla bean paste or extract (for vanilla cream)
- 1 tbsp vegan butter (for lemon curd)
- 1/2 cup fresh lemon juice (for lemon curd)
- 2 tbsp cornstarch (for lemon curd)
- 1/4 cup plant milk (for lemon curd)
- Zest of 1 lemon (for lemon curd)
- 1/3 cup sugar (for lemon curd)
Instructions
- Bake the cookies: Heat oven to 175°C/350°F. Line a sheet. Cream vegan butter + both sugars until light. Beat in plant milk, vanilla, and lemon zest. Mix flour, baking soda, baking powder, salt; add to bowl until just combined. Scoop, slightly flatten, and bake 10–12 min until edges are golden. Cool completely.
- Vanilla cream: Whip vegan butter; add powdered sugar gradually, then plant milk + vanilla until smooth and pipeable.
- Lemon curd: Whisk lemon juice, sugar, cornstarch, plant milk, and zest in a saucepan. Cook over medium, whisking, until thick. Off heat, stir in vegan butter; cool.
- Assemble: Pipe a ring of vanilla cream on each cookie; spoon/swirl lemon curd in the center. Garnish with a tiny lemon wedge or powdered sugar.
Notes
- Chill dough for thicker cookies.
- A pinch of turmeric brightens curd naturally.
Nutrition
- Serving Size: 1 cookie
- Calories: approximately 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg