LEMON JUMBLES

by Tatianna Yougottalove

Loved these cookies so much that I made another, bigger batch the next day!
My kids loved it, and they enjoyed shaping cookies into all kinds of shapes.

In a mixing bowl:
1 cup vegan butter
1 cup sugar
Grated rind & juice of 1 lemon
Whip together until fluffy

Add:
1 tsp vanilla extract
Squeezed juice of 1 lemon
4 tbsp plant based milk
And continue to whisk well.

Add:
2Β½ cups all purpose flour and continue to whisk until well combined.

You can divide into equal size pieces or just take piece by piece and make your own size each time.
Roll each piece into a thick strand and twist in the middle to make an “S” shape.

Place the shapes on the parchment sheets and bake in a preheated oven at 350F for 15 minutes or until slightly browned.
Let it cool down and then sprinkle on top with icing sugar.

Print
Serves: 10-12
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • LEMON JUMBLES
  • Loved these cookies so much that I made another, bigger batch the next day!
  • My kids loved it, and they enjoyed shaping cookies into all kinds of shapes.
  • 10-12 servings
  • In a mixing bowl:
  • 1 cup vegan butter
  • 1 cup sugar
  • Grated rind & juice of 1 lemon
  • Whip together until fluffy
  • Add:
  • 1 tsp vanilla extract
  • Squeezed juice of 1 lemon
  • 4 tbsp plant based milk
  • And continue to whisk well.
  • Add:
  • 2Β½ cups all purpose flour and continue to whisk until well combined.
  • You can divide into equal size pieces or just take piece by piece and make your own size each time.
  • Roll each piece into a thick strand and twist in the middle to make an "S" shape.
  • Place the shapes on the parchment sheets and bake in a preheated oven at 350F for 15 minutes or until slightly browned.
  • Let it cool down and then sprinkle on top with icing sugar.

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