Ingredients

• 2 1/2 cups flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 tsp grated lemon zest
• 3/4 cup lite silken tofu
• 1/2 cup almond milk, unsweetened
• 1/2 cup vegan butter, melted
• 1/2 cup sugar
• 2 teaspoons lemon extract

Icing

• 1 cup confectioners’ sugar
• 2–3 tablespoons fresh lemon juice
• 1/2 tsp grated lemon zest
• colored sprinkles

Directions

1. Preheat oven to 350°.
2. In a food processor, process the lite silken tofu, almond milk, melted butter, sugar, and lemon extract until well combined and creamy.
3. In a stand mixer, add the flour, baking powder, salt, and grated lemon zest. Give it a quick mix. Add the tofu mixture to the flour mixture and mix until just combined. Be careful not to over-mix.
4. Drop dough by the tablespoonful onto a baking sheet lined with parchment paper. Bake for 20 minutes or until bottoms are golden brown. Remove from oven and transfer to a cooling rack.
5. After the cookies have completely cooled, dip the tops into the icing. Place on a cooling rack. Quickly top with colored sprinkles.