These Vegan Lemon Cookies are a delightful treat that perfectly balances the refreshing zest of lemon with a soft, chewy texture. Light yet flavorful, these cookies have a subtle citrusy bite, making them the perfect sweet snack for anyone who enjoys bright, fresh flavors. The combination of vegan butter, lemon zest, and fresh lemon juice creates a rich, satisfying base that’s complemented by the gentle sweetness of the sugar. Whether you’re craving something citrusy to brighten your day or looking for a treat to share at a gathering, these cookies are a great option that everyone can enjoy, regardless of dietary restrictions.
The key to achieving the perfect lemon flavor in these cookies lies in the use of both lemon zest and fresh lemon juice. The zest gives the cookies a more concentrated lemon flavor, bringing out a fragrant, aromatic citrus punch, while the juice adds a mild tanginess that rounds out the overall taste. The dough comes together quickly, making this an easy recipe that doesn’t require any special ingredients or equipment. A simple combination of flour, vegan butter, sugar, and a bit of baking soda is all it takes to form the cookie base. Once combined, the dough is gently shaped into balls and flattened before baking, resulting in soft, slightly chewy cookies with a light golden edge.
To elevate these Vegan Lemon Cookies even further, you can add a drizzle of lemon glaze on top. This glaze, made from powdered sugar and lemon juice, not only adds a glossy, eye-catching finish but also intensifies the lemon flavor. As the glaze sets on the cookies, it creates a smooth, sweet coating that perfectly complements the cookies’ soft, tender crumb. The glaze adds a touch of sweetness without overpowering the bright citrus notes, making these cookies a balanced and satisfying treat.
These vegan lemon cookies are perfect for all occasions—from casual snacks to special gatherings. They’re quick to prepare, and once baked, they can be stored in an airtight container for several days, maintaining their soft texture. If you’re planning for a holiday dessert, a spring picnic, or just a weekend baking project, these cookies will add a refreshing, citrusy touch that’s both simple and indulgent. Whether you’re serving them at a party or enjoying them with a warm cup of tea, these cookies are sure to be a hit with anyone who loves a good lemon dessert.
Vegan Lemon Cookies
Ingredients:
For the cookies:
- 1 cup all-purpose flour (you can use a gluten-free flour blend if preferred)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegan butter (softened)
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar (for a slightly softer texture)
- 1 tbsp lemon zest (freshly grated)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1-2 tbsp non-dairy milk (if needed for the dough consistency)
For the glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tbsp fresh lemon juice (or enough to make a smooth glaze)
Instructions:
- Prepare the cookie dough:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate large bowl, beat together the softened vegan butter, granulated sugar, and powdered sugar until smooth and creamy.
- Add the lemon zest, lemon juice, and vanilla extract, and mix until everything is well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until the dough comes together. If the dough is too dry, add 1–2 tablespoons of non-dairy milk until it reaches a soft, but not sticky, consistency.
- Shape the cookies:
- Scoop tablespoon-sized amounts of dough and roll them into balls. Place them onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each dough ball with the back of a spoon or your fingers to form round cookies.
- Bake the cookies:
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just beginning to turn golden and the centers are set.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the glaze (optional):
- While the cookies are cooling, whisk together the powdered sugar and lemon juice to make a smooth glaze. If it’s too thick, add a little more lemon juice, one teaspoon at a time, until you reach your desired consistency.
- Once the cookies are fully cooled, drizzle the glaze over the tops of the cookies for an extra burst of lemon flavor.
- Serve and enjoy:
- Allow the glaze to set for a few minutes before serving. These cookies are best enjoyed fresh but will keep for a few days in an airtight container at room temperature.
Tips:
- Lemon zest is key to these cookies! The zest provides a more concentrated lemon flavor than juice alone. Make sure to use fresh lemons for the best flavor.
- If you prefer a chewier texture, you can refrigerate the dough for about 30 minutes before baking, which will help the cookies hold their shape and result in a thicker texture.
- For extra lemon flavor, feel free to add more zest or a bit more lemon juice to the dough or glaze.
