Vegan lemon cookies with a deliciously tangy and fresh lemon flavor and a soft and buttery texture. Super easy recipe with perfect results.
I absolutely love all things lemon! So these vegan lemon cookies are right up my street.
There’s something about the tanginess and light and refreshing taste of lemon that just goes so well with sweet desserts (like our vegan lemon cupcakes, vegan lemon cake and vegan lemon pound cake, ooooh yes!).
And these cookies are soft and buttery with just enough lemon flavor to really pop!
How to make Vegan Lemon Cookies
This is a simple 8-ingredient recipe for the cookies and an even simpler 3-ingredient recipe for the glaze.
The glaze is totally optional, but recommended, it really makes that lemon flavor shine!
You start off by creaming together some vegan butter and sugar and then adding in some lemon extract.
Then you add some flour, baking soda and salt and mix in until very crumbly. Add in some lemon zest. Then you add some non-dairy milk and mix again.
TIP: We used soy milk but you can use any non-dairy milk.
At this point it will feel like this will never make a cookie dough, it will feel way too dry. But get in there with your hands and next thing you have a nice big ball of dough.
The dough is dry, but don’t worry the cookies are definitely not!
Break off pieces of dough and roll them into balls and then flatten them. You can flatten them with a fork, or by placing a square of parchment paper on top of the balls and then pressing down on it with the base of a glass.
I tried it both ways and the end result looked identical.
And then you bake them for 12 minutes!
When they come out of the oven they will be very lightly browned on top but still very soft in the middle. Let them cool on the tray and as they cool they will firm up.
The Lemon Glaze
When they’re completely cool, then drizzle on the delicious lemon glaze. It’s a simple mix of powdered sugar, lemon juice and lemon extract.
And there you have it, delicious vegan lemon cookies with glaze!
So I hope you’ll love these vegan lemon cookies for all the reasons I do! They’re:
- Tangy
- Fresh
- Soft
- Buttery
- Deliciously lemony
- Super easy!
Keep them stored in an airtight container at room temperature for a few days or in the fridge for up to a week.
More Vegan Cookies!
- Vegan Chocolate Chip Cookies
- Vegan Chocolate Cookies
- Vegan Snickerdoodles
- Vegan Peanut Butter Oatmeal Cookies
- Vegan Thumbprint Cookies
- Vegan Sugar Cookies
And heaps more!
So please let us know what you think of these vegan lemon cookies in the comments and please rate the recipe too!
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Vegan Lemon Cookies
Ingredients
For the Lemon Cookies:
- 1/2 cup Vegan Butter (112g)
- 3/4 cups White Granulated Sugar (150g)
- 2 tsp Lemon Extract
- 2 cups All purpose Flour (250g)
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 Tbsp Lemon Zest
- 2 Tbsp Soy Milk or other non-dairy milk
For the Lemon Glaze:
- 1 cup Powdered Sugar (120g)
- 2 Tbsp Lemon Juice Freshly Squeezed
- 1/8 tsp Lemon Extract
Instructions
- Add the vegan butter and white sugar to the bowl of a stand mixer and cream them together. Add in the lemon extract and mix in well.
- Add the flour, baking soda and salt to a bowl and mix together. Then add the dry ingredients in with the wet ingredients and mix in by hand (don't use the electric mixer for this part). Mix until crumbly.
- Add in the lemon zest and mix in.
- Then add in the soy milk and mix in very well. It will seem like it is too dry to form a dough, but get in there with your hands until it does. Only add more soy milk if you absolutely have to.
- Preheat the oven to 350°F (180°C).
- Break off pieces of the big ball of dough and roll them into balls and place onto a parchment lined baking tray. Aim to get 20 balls.
- Then flatten the balls either with a fork or by placing a square of parchment paper over a ball and flattening with the base of a glass.
- Place into the oven to bake for 12 minutes.
- When they are done they will be lightly browned on top but still very soft in the middle. Allow to cool on the tray and they will firm up as they cool.
- Prepare your lemon glaze by adding the ingredients to a bowl and mixing in with a spoon.
- When the cookies are completely cool, use a teaspoon to drizzle the glaze over the cookies.
Notes
- 1 Tbsp of lemon zest is roughly what you'd get from 1 small to medium lemon.
I’ve made your Lemon cupcakes so many times I thought I’d try these lemon cookies instead and they are just as easy and just as delicious!! I halved the glaze and still had plenty to drizzle on 16 cookies (a lot of the batter got lost in my mouth before baking so I didn’t have as many cookies 😂🙈)
Awesome! So glad you enjoyed the cookies as well! Thanks Elicia!
looks so yummy! would I be able to make the dough and let it chill overnight?
Hi Ann, yes you can definitely do that!
Any chance you’ve tried this with gluten-free flours? I’m thinking it might work if I have a good all-purpose GF flour to substitute?
Hi Ally, I haven’t tried this as GF yet myself, but an all purpose blend should work! 🙂
I would like to try the recipe.
Can I use the regular whole milk in place of soy milk/almond milk? If so, what’s the measurement? Thanks ????
Yes you can, it would be in the same quantity.
Hey Alison. I love the way you have written this whole page. I always get mad when people put the oven preheating first. I just love these. i think your awsome
Haha thanks Jenny! I think some of my recipes do have the oven preheating first, but I know what you mean. It does make sense to start it later on in the process if the oven is pretty quick to preheat. 🙂