Lemon Kissed Funfetti Cookies

Dave’s biggest complaint about my baking is that there’s too much brown… Scratch that… Dave’s biggest complaint about my baking is that he never gets the same thing twice. He knows that no matter how much he raves about a cookie/cake/muffin/pie, there’s a good probability that he’s never going to see that recipe again… Dave’s SECOND biggest complaint is that there’s too much brown.

Lemon Kissed Funfetti Cookies {vegan}

As much as he favours peanut butter (brown!) and chocolate (brown!), he goes through these fazes when he insists that the blog needs more colour. And for times like these, I’ll pull out a recipe that uses lots of colour and sprinkles, like Funfetti Cookies… I have to admit, they are pretty, and do liven the place up 🙂

Lemon Kissed Funfetti Cookies {vegan}

Because I had a lemon rolling around my fridge, and to jazz up the flavour a bit (because I personally think that plain sugar cookies are boring), I added some lemon zest to the mix. I thought the addition was subtle, but Dave immediately noted that they were lemony. So now we had lemony funfetti cookies, and I think I can live with that.

So here they are, my not just another pretty face, Lemon Kissed Funfetti Cookies!

Lemon Kissed Funfetti Cookies {vegan}

 

Lemon Kissed Funfetti Cookies

3 cups All-Purpose Flour
1 1/4 tsp Baking Soda
1/2 tsp Cream of Tartar
3/4 cup Vegan Butter, softened (I use Earth Balance)
1/4 cup Shortening, softened
1 1/2 cup Granulated Sugar
3 tbsp Dairy-Free Yogurt (I used soy)
1 tbsp Finely Grated Lemon Zest (1 medium sized lemon should do it)
1 1/2 tsp Vanilla Extract
1/2 tsp Lemon Extract
1 cup Rainbow Jimmie Sprinkles*
Pink Decorating Sugar (optional)

Stir together the flour, baking soda, and cream of tartar. Set aside.

Beat the butter and shortening together until smooth. Add sugar and beat until light and fluffy. Beat in the yogurt, zest, vanilla, and lemon extract, scraping down the sides of the bowl when needed.

Beat the dry ingredients into the butter mixture in 2 or 3 additions. Scrap the sides of the bowl (to make sure all the flour is incorporated) and beat just until the dough has come together and is not lumpy. On a slow speed, mix in the sprinkles.

Tightly cover the dough and chill in the refrigerator for 1 – 2 hours.**

Pre-heat oven to 325°F and line cookie sheets with parchment paper.

Remove the dough from the refrigerator and let rest at room temperature for 10 minutes.

Using a tablespoon to measure, scoop dough. Roll dough into a ball, place on the cookie sheet and gently flatten to about 1/2″ thickness. Sprinkle with pink sugar, if using. Repeat, spacing dough 2″ apart.

Bake for 11 – 12 minutes, until edges are golden. Don’t over bake! Cookies will finish cooking as they cool… Allow cookies to cool for 3 minutes on the sheets before transferring them to racks.

Cool completely before storing. Store in a tightly covered container.

Makes 30 -36 cookies

 

*Jimmies are the long sprinkles. Don’t use the round ones (nonpareils) because they bleed.

**Don’t skip the chill time! If you do, the dough will spread and create disappointing cookies.

 

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