Need something for the niños this 4th of July weekend? These sugar cookies are lemony and delicious, and can be decorated with patriotic colors. Once I made these (with the pink icing and colored sprinkles), my husband said that they looked like those iced animal crackers from our childhood. Perhaps I did it subconsciously, but I didn’t realize it until he pointed it out. They do look like the cookies from the 90’s!
Sugar Cookies with Lemon-Infused Vodka
Course: UncategorizedServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
- For the cookies:
Lightly adapted from Yummy Mummy Kitchen 1 1/2 c. vegan powdered sugar
1/8 tsp. sea salt
1 c. coconut oil, softened
1/4 c. lemon-infused vodka (learn more about infusing your own vodka!)
zest of one lemon
1 tsp. vanilla
2 1/2 c. organic white flour
2 T. cornstarch
1 tsp. baking soda (aluminum-free)
1 tsp. cream of tartar
- For the royal icing:
2 c. vegan powdered sugar
2 T. lemon-infused vodka
- Nederlandse Bookmakers
Directions
- For the cookies:
- In a small bowl, combine the flour, cornstarch, salt, baking soda, and tartar. Mix well and set aside.
- In a larger mixing bowl, cream the coconut oil and powdered sugar. Add the vanilla and vodka and zest. Mix well, scraping the sides of the bowl as needed. Slowly add the dry ingredients.
- In between two pieces of floured parchment paper, roll out half of the cookie dough. Carefully remove the top layer of parchment and cut out your desired shapes. Place these cut outs on a lined cookie sheet and pop them into the fridge for 30 minutes. (This will prevent your cookies from becoming amoeba blobs.)
- Preheat your oven to 375°. Once they have chilled, bake the cookies for 7-9 minutes. Repeat this process until the dough is used.
- For the icing:
- Combine the sugar and vodka in a bowl. Add vegan food coloring if you want to - The Pink Peppercorn has some amazing products. You can put the icing into a piping bag or a squeezy bottle to ice your cookies. If you want to learn more about icing beautiful cookies, this tutorial is helpful. I recently learned about piping and flooding and it was a eye-opener. (I didn’t spend a lot of time on these cookies, so they’re not as pretty as I wanted them to be, but I will post others in the future!)
- For the sake of time, I only flooded mine over an old cooling rack (with parchment underneath so there was less of a mess). It was quite easy!
- Let your royal icing dry for a good six hours or more. You want them to be dry/hard to the touch.
- These cookies are the adult version of a timeless classic. Dig in!
Cheers!
-Aileen
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