Lemon cookies are one of those sweet treats that can make you feel like a princess, even if you’re not.
But there’s one catch: Lemon cake is an insanely complicated, time-consuming task.
So, instead of making cake with a recipe for a lemon cake, why not try making lemon cookies?
It takes time and effort, and you don’t want to end up in the same sticky mess you ended up in with the lemon cake.
But how do you make the best lemon cookies, without going crazy?
Let’s explore it.
The first step is to cut the cake into three equal pieces.
If you use a mandolin, that will work too, but it’s best to do this on a flat surface.
Then, place the pieces of cake in a bowl of warm water for 30 seconds.
After 30 seconds, drain the water off and let it sit for about 10 minutes.
The cake will be ready when you pour it into a greased 9×13-inch baking dish.
You’ll need two tablespoons of coconut oil to melt the coconut oil, and a 1.5-inch-thick sheet pan or a 9×5-in.
baking pan, but you’ll need enough parchment paper to get the cake baking nicely.
Once the cake is ready, pour the melted coconut oil into the prepared baking dish, then sprinkle a little coconut sugar over the bottom.
Pour the lemon juice and vanilla extract into the lemon mixture, then place the baking dish on a baking sheet.
Bake the cake at 350°F for about 25 minutes, or until the top is golden brown and the cake itself is set.
Remove the pan from the oven, and let the cake cool completely.
If it’s still too dry to handle, it will keep for about a week in the refrigerator.
After refrigerating for a week, you can let it stand for about 24 hours before slicing and serving.
This recipe is gluten-free, dairy-free and egg-free.