Laura's Vegan Table


  • 1 3/4 cups all purpose flour
  • 1 cup Italian polenta (you can also use yellow cornmeal)
  • 1/2 teaspoon salt
  • 1 cup vegan butter, softened (I used Miyoko's butter)
  • 2/3 cup sugar (I used maple sugar)
  • zest from one lemon (about 1 tablespoon)
  • 2 egg replacers (I used Ener-G Egg Replacer; but there are other brands too that you just add some water)
  • 1 teaspoon vanilla extract

If you love a plain lemon, vanilla type of cookie, you will love these! Just a little fresh lemon zest makes these cookies very flavorful and the polenta adds a little texture. They’re not too sweet and are perfect with tea, or just for nibbling.


Preheat oven to 350 degrees. Mix together flour, polenta, and salt in a medium bowl, then set aside. Put butter, sugar, and lemon zest in a larger bowl and beat on medium-high speed with an electric mixer for about 2 minutes. Add the egg replacers, about 1/2 at a time, beating after each addition to combine. Mix in vanilla. Gradually add flour mixture, and beat until just combined. Transfer batter to a pastry bag fitted with a 1/2-inch star tip (I used an Ateco No. 828). Pipe the cookies into S shapes about 3 inches long and 1 inch wide, spaced 1 1/2 inches apart onto parchment lined baking sheets. I found that it was easier to pipe into a 3 inch strip first; then shape into an S with my fingers. Bake cookies until edges become slightly golden; about 15 to 18 minutes.