Lemon Kissed Funfetti Cookies

Ingredients

• 3 cups All-Purpose Flour
• 1 ¼ tsp Baking Soda
• ½ tsp Cream of Tartar
• ¾ cup Vegan Butter, softened (Earth Balance)
  ¼ cup Shortening, softened
• 1 ½ cup Granulated Sugar
• 3 tbsp Dairy-Free Yogurt
• 1 tbsp Finely Grated Lemon Zest (1 medium sized lemon should do it)
• 1 ½ tsp Vanilla Extract
• ½ tsp Lemon Extract
• 1 cup Rainbow Jimmie Sprinkles

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

Cream 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. Scrape the sides of the bowl 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 sheet with parchment paper.

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

Scoop a tablespoon sized ball of dough. Place on the cookie sheet and gently flatten to about ½ inch thickness. Sprinkle with sugar. Repeat, spacing dough 2 inches 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.