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 more and more 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.
- 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.
Step by step video
Check out my YouTube video if you prefer a visual guide to create these lemon cookies:
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 lemon flavor? Add two tablespoons of lemon juice to a cup of powdered sugar, stir well and drizzle over the baked cookies.
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.
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.
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.
Yes. Simply replace the vegan butter with unsalted butter and replace the egg replacement with one room temperature egg.
Yes. Use a 1-to-1 gluten-free flour in place of the all-purpose flour.
Vegan Lemon Cookies Recipe
- 240 Grams All Purpose Flour (2 Cups)
- ½ teaspoon baking soda
- 1 teaspoon Salt
- 2 tablespoon Lemon Zest (appoximately 2 lemons)
- 2 tablespoon Lemon Juice (approximately 2 lemons)
- 200 Grams Granulated Sugar (1 Cup)
- 114 Grams Vegan butter, room temperature (4 ounces or 1 stick)
- 3 Tablespoons Simply Eggless (or similar egg replacement for one egg)
- Preheat oven to 350°
- Prepare 2 baking sheets by lining with parchment paper.
- In a medium bowl, whisk together flour, baking soda and salt.
- Using a stand-mixer with the paddle attachment, begin creaming the vegan butter, lemon zest and granulated sugar until light and fluffy (approximately 2 - 4 minutes on medium speed). Scrape the bowl as needed.
- Add the egg replacement and lemon juice and mix on low speed until incorporated.
- Add the flour mixture and mix on low speed until combined.
- Scoop the dough onto the parchment-lined baking sheets using a small cookie scooper (approximately 1 ½ tablespoon per cookie). Leave approximately 2 inches of space between each cookie.
- 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.
Looking for other recipes like this? Try these:
- 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