These vegan lemon cookies are light, summery and will please any lemon-lover's palate. The zesty citrus notes provide a pleasant contrast to the sweetness in the cookie, making these a delightful treat.
Why I like these cookies
In less than an hour I am enjoying delicious vegan lemon cookies! I have quite a few friends who follow a vegan diet and these cookies never fail to please them. The cookies are light and buttery with just the right amount of tangy lemon flavor.
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Ingredients
- Vegan butter replacement: there are a multitude of brands available. For baking I prefer the Trader Joe's brand or Miyokos.
- Granulated sugar
- Fresh lemon zest and lemon juice
- Baking soda and salt
- Vegan egg replacement: several brands are available at many grocery stores. My preference is Simply Eggless. You need three tablespoons of this brand to replace one egg for your baking.
- All-purpose flour: I prefer an unbleached flour but any all-purpose flour may be used.
See recipe card for quantities.
Variations
These lemon cookies are perfect on their own. But if you prefer a bit more flavor consider one of the following:
- Blueberries- blueberries and lemons were made for each other! Stir in a cup of fresh blueberries after mixing the cookie dough.
- Dried cranberries- for even more tang stir in a cup of dried cranberries after mixing the cookie dough.
- Lemon glaze - need a little more zesty lemon flavor? Add two tablespoons of lemon juice to a cup of powdered sugar, stir well and drizzle over the baked cookies.
Equipment
Use a hand-mixer or a stand-mixer to make this recipe. If using a stand-mixer, use the paddle attachment to create the dough. If using a hand-mixer, consider stirring in the dry ingredients by hand.
Storage
Store the vegan lemon cookies in an airtight container. The cookies stay fresh at room temperature for up to 5 days. Alternatively, to freeze, wrap the cookies well in plastic or foil and freeze for up to 3 months.
Top tip
Short on time? No problem! Feel free to make the cookie dough a few days in advance. Wrap the dough in plastic wrap and place in the fridge until ready to bake.
FAQ
Can I make these cookies non-vegan?
Can I use gluten-free flour in this recipe
📋 Recipe
Vegan Lemon Cookies Recipe
Equipment
- 1 Stand Mixer or hand mixer
- 2 Parchment paper or silicone baking mats
- Bowls, measuring cups and spoons
Ingredients
- 2 Cups All Purpose Flour
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- 2 Tablespoons Lemon Zest (appoximately 2 lemons)
- 2 Tablespoons Lemon Juice (approximately 2 lemons)
- 1 Cup Granulated Sugar
- ½ Cup Vegan butter, room temperature
- 3 Tablespoons Simply Eggless (or similar egg replacement for one egg)
Instructions
- Preheat oven to 350℉ (180℃)
- Prepare 2 baking sheets by lining with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda and salt. Set aside for later.2 Cups All Purpose Flour, ½ teaspoon Baking Soda, 1 teaspoon Salt
- Using a stand mixer with the paddle attachment, cream the vegan butter, lemon zest, and granulated sugar on medium speed until light and fluffy, about 2–4 minutes. Scrape down the sides of the bowl as needed.1 Cup Granulated Sugar, ½ Cup Vegan butter, room temperature, 2 Tablespoons Lemon Zest
- Add the egg replacement and lemon juice to mixing bowl. Mix on low speed until incorporated.3 Tablespoons Simply Eggless, 2 Tablespoons Lemon Juice
- Add the egg replacement and lemon juice to the mixing bowl and mix on low speed until fully combined.
- Scoop the dough onto parchment-lined baking sheets using a small cookie scoop (about 1 ½ tablespoons per cookie), leaving around 2 inches of space between each one.
- Bake cookies for 10 - 12 minutes or until the tops are a pale golden color.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Video
Nutrition
Related
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Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
DK says
These lemon cookies were nice and soft and super delicious! I definitely took your advice about adding in blueberries - they made the cookies even more tasty!
Roselne Beusch says
Like always everything explained so well.I like the fact that you can store the lemon cookies for up to 3 months in a freezer, it`s like making it once and then having a treat any time I want to up to 3 months before baking again.
I really appreciate the time you take to explain even the smallest details, it makes things easier for non-bakers like myself.
Megane says
These turned out so well and disappeared very quickly. They will be a regular for us.
dessertswithstephanie says
So nice to know you enjoyed the cookies. Thank you for the feedback.
Helen at the Lazy Gastronome says
I love lemon anything! It's so fresh and bright. And these cookies certainly delivered - love them! Pinned!
Nora says
Lemon cookies are really a dream in any form. Whether classic or vegan! The recipe is simply wonderful! Thank you!