Ingredients
Units
Scale
Cookies:
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups powdered sugar
- 1/3 cup coconut oil, melted
- 1/2 cup almond milk, room temperature
- 1 tbsp lemon juice
- zest from 1 lemon
- 1 1/2 teaspoons vanilla extract
Icing:
- 1 cup powdered sugar
- 1 large strawberry, diced
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In medium bowl, sift together flour, baking powder and salt. Set aside.
- In the bowl of a standing mixer, beat together powdered sugar, melted coconut oil, lemon juice, lemon zest, room temperature almond milk and vanilla until creamy.
- Add flour mixture and continue to mix until combined. Dough will thicken as you stir.
- Roll 4 tablespoon size scoops of dough into balls and place onto prepared baking sheet. Flatten slightly with fingers to 1/2-inch thick. You can wet your hands to make it easier working with the batter.
- Bake cookies for 8-10 minutes. Do not over bake, as cookies won’t turn golden brown. Remove cookies from oven and place on cooling rack to cool completely.
- When cookies have completely cooled, prepare the frosting. In a large mixing bowl, combine the confectioners’ sugar and lemon. Mix well and drizzle across the tops of the cookies, allow to set.
- Add the diced strawberries to the remaining icing and drizzle across the tops of the cookies, sprinkle with lemon zest, allow to set. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1