Lemon Rosemary Sugar Cookies

Time: 35 mins

Yield: 12 cookies 



2 ¾ c. All-Purpose Flour Blend

2 tsp. Baking Soda

½ tsp.  Baking Powder 

½ tsp. Salt

1 c. Vegan Butter (2 sticks)

1½ c. Sugar

¼ c.  Lemon Juice + 2 Tbsp. Ground Flax

Zest of 2 lemons 

1 Tbsp. Lemon Extract (optional)

1½ tsp. Rosemary, finely chopped

½ c. Sugar, for rolling



Preheat oven to 350°. In a bowl, whisk the dry ingredients, plus chopped rosemary together and set aside. Mix the lemon juice and flax milk and set aside.  In a stand mixer (or with a hand mixer) mix the butter and sugar until fluffy, scraping down the sides as needed.  Add the flax mixture, zest & extract and mix until the mixture comes together, scraping down the sides once.  Scoop flour into the bowl in two parts fully incorporating between each addition.  Drop dough onto a parchment lined baking sheet and bake for 12-15 minutes or until edges are slightly golden.


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