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You know those cakey, soft-baked sugar cookies adorned with a thick layer of frosting and a rainbow of sprinkles that always pop up in stores this time of year? Well these vegan cookies are better. A touch of vegan sour cream makes them melt-in-your-mouth moist, and a kiss of lemon brightens up the cream cheese-infused buttercream frosting. These are, dare we say, the best cookies you’ll make all season. And for more, don’t miss the Lemon Blackberry Cupcakes (psst, it’s Chloe Coscarelli’s recipe) in the March+April Spring Issue of VegNews, on newsstands now!
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