This year, while searching for new and exciting Christmas cookie ideas, I turned to my very favorite cookbook on cookies, Vegan Cookies Invade Your Cookie Jar, by Isa Chandra Moskowiz and Terry Hope Romero. I decided to mix it up a bit this year and make some new cookies, in hopes to fine a fan favorite. And fan favorite I did find! These Citrus Glitter Cookies are some of the most amazing cookies I have ever tasted! They are soft and tender and have an amazing fresh citrus taste. If you are looking for a new idea for your holiday cookie jar or just a real great cookie recipe to make whenever, this recipe is a must try!
NOTE: When making these cookies, the dough will not look like other cookie doughs you have worked with in the past. In fact, it might look like it i not a dough at all. Believe me, just grab a tablespoon of it and roll it into a ball, and follow the directions below, they will bake up beautiful and you will not be disappointed!
Makes 2 dozen cookies.
- 3-4 tbsp turbinado, demerara, or other cane sugar
- 1/2 cup non-hydrogenated vegetable shortening, softened
- 3/4 cup sugar
- 1/4 cup almond milk
- 2 tbsp finely grated citrus zest (from oranges, lemons and limes)
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 2 tbsp fine-ground cornmeal
- 1 tbsp cornstarch
- 1/2 tsp baking powder
- 1/4 tsp salt
- Preheat oven to 350°. Line two baking sheets with parchment paper. Spoon the turbinado sugar onto a plate and set aside.
- Use a hand mixer at medium speed to cream the shortening and the granulated sugar until light and fluffy, about a minute and a half. Mix in the almond milk, citrus zest and vanilla.
- Add all remaining ingredients and min on medium speed until a soft, pliable dough forms. It might look crumbly, but when pressed between your fingers it should come together easily.
- Roll heaping tablespoons of dough into balls. Press each ball into the turbinado sugar to flatten into a tire shape, coating one sire only. Place the cookies, sugar side up, on the baking sheets. Bake for 10-12 minutes, until lightly golden around the edges. Let cookies cool on baking sheets for 2 minutes, then transfer them to wire cooling racks to cool completely. Store in a tightly sealed container.
Recipe courtesy of Isa Chandra Moskowiz and Terry Hope Romero’s Vegan Cookies Invade Your Cookie Jar. Photo courtesy of food.com