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    Home » Recipes » Easy Vegan Cookies

    Soft Vegan Lemon Sugar Cookies

    Published: Dec 2, 2023 by Megan Calipari · This post may contain affiliate links · 1 Comment

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    These Vegan Lemon Sugar Cookies are eggless and dairy-free, use fresh lemon zest and juice for their lemon flavor and are iced with a simple lemon icing. They require no chill time, are soft and chewy and SO easy to make!

    Vegan Lemon Sugar Cookies on a baking sheet with lemon slices in the scene.

    I love a lemon dessert. From my Vegan Lemon Cake, to Vegan Lemon Blueberry Sugar Cookies, or even Vegan Lemon Raspberry Cupcakes, I love that bright flavor lemon adds.

    And if you're a lemon lover, these Vegan Lemon Sugar Cookies are for you! They are bright and zippy. And I love that all of the flavor comes from real lemons. No lemon extract needed, here!

    Why You Will Love This Recipe

    You are going to love these cookies! They are:

    • Super soft and chewy
    • Bright and lemony
    • Flavored with real lemon- no extract or flavorings required!
    • Easy to make
    • They freeze really well!
    • And best of all, the require no chill time!

    What Goes into the Cookies

    A picture of the ingredients required to make the cookies.

    Vegan Butter: I prefer Soy-Free Earth Balance Buttery Sticks. I think they have the best flavor.

    Flour: Regular all purpose flour- I prefer Kind Arthur brand.

    Baking Powder: Baking powder for lift and to help the cookies spread.

    Lemon Zest and Juice: I use both zest and juice here for maximum lemon flavor. All the lemon flavor lives in the zest, so we don't nee to use any extracts or flavorings in these cookies.

    What to Ice the Cookies With

    I made a quick lemon icing for these Vegan Lemon Sugar Cookies.

    It only has two ingredients and takes just a few minutes to whisk together.

    Simply start with powdered sugar in a bowl and add lemon juice until its loose enough to drizzle onto the cookies.

    This icing gives these Vegan Lemon Cookies so much fresh lemony flavor with minimal effort.

    How to Make the Cookies

    Vegan butter, sugar and lemon zest in a marble mixing bowl.
    1. Add vegan butter, sugar and lemon zest to a bowl.
    Vegan butter, sugar and lemon zest creamed together in a mixing bowl.

    2. Cream together until light and fluffy.

    Liquid ingredients added into the creamed mixture in a marble bowl.

    3. Add non-dairy milk, lemon juice and vanilla and mix to combine.

    Vegan Lemon Sugar Cookie dough in a marble bowl.

    4. Add the dry ingredients and mix until a dough is formed.

    Scooped cookie dough ball being rolled in sugar.

    5. Scoop the cookies, then roll them in granulated sugar.

    Dairy-Free lemon cookie dough ball on a parchment lined baking sheet.

    6. Then place them on a parchment-lined baking sheet and bake!

    Lemon icing in a white bowl.

    7. Meanwhile, mix together the lemon icing.

    Hand holding an iced vegan lemon cookie over a white cloth with lemon slices in the scene.

    8. And once the cookies have slightly cooled, drizzle it on top of them.

    FAQs

    How do I store the cookies?

    To store, place the cookies into an airtight container and leave them at room temperature for up to 4 days. Or freeze for up to a month.

    How do I make this recipe ahead of time?

    Mix the dough, then scoop into cookie dough balls and freeze. Then, when you want to bake, allow the cookie dough balls to come to room temperature and bake.

    What is the best temperature to bake cookies?

    Most cookies, including these, are baked at 350* F.

    What is the best flour for making cookies?

    Unless your recipe calls for a different type of flour, use all-purpose flour.

    Expert Tips

    Once the dry ingredients are added into the bowl, mix only until the dough is formed. If you continue mixing, the cookies may be tougher.

    Do not bake these Vegan Lemon Cookies until they are golden brown across the top. They should only be golden on the bottom for maximum softness.

    Vegan and Dairy-Free Lemon Cookies broken in half on a cake server.

    Looking for More Lemon Recipes?

    • Cross section of vegan lemon raspberry cake loaf on a wooden board
      Vegan Lemon Raspberry Cake
    • Slice of Lemon Poppyseed Cake on a white plate
      Vegan Lemon Poppy Seed Loaf Cake
    • Vegan Lemon Strawberry Scones on a parchment lined baking sheet.
      Tender Vegan Lemon Strawberry Scones
    • Landscape flatshot of One-Bowl Blueberry Lemon Loaf
      Vegan Lemon Blueberry Bread

    If you tried this Vegan Lemon Sugar Cookies recipe or any other recipe on Earthly Provisions, please leave a 🌟 star rating and let me know how it went 📝 comments below. I love hearing from you!

    📖 Recipe

    Vegan Lemon Sugar Cookies on a parchment-lined baking sheet with lemon slices.

    Vegan Lemon Sugar Cookies

    Megan Calipari
    These Vegan Lemon Sugar Cookies are eggless and dairy-free, use fresh lemon zest and juice for their lemon flavor and are iced with a simple lemon icing. They require no chill time, are soft and chewy and SO easy to make!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Dessert
    Cuisine American
    Servings 10 Cookies
    Calories 322 kcal

    Equipment

    • 1 Mixing Bowl
    • 1 Rubber Spatula
    • 2 Sheet Pans
    • Parchment Paper
    • Measuring Cups and Spoons

    Ingredients
      

    For the Cookies

    • 8 tablespoon Non-Dairy Butter
    • 1 Cups Granulated Sugar
    • Zest of One Lemon see note
    • 2 tablespoon Non-Dairy Milk
    • 2 tablespoon Lemon Juice
    • 2 teaspoon Vanilla Extract
    • 2 Cups All Purpose Flour
    • 2 teaspoon Baking Powder
    • ½ teaspoon Kosher Salt half this amount if using table salt
    • ¼ Cup Granulated Sugar, for rolling the cookie dough

    For the Glaze

    • 1 Cup Powdered Sugar, sifted
    • 5-6 teaspoon Lemon Juice

    Instructions
     

    • Preheat oven to 350*F. Line a baking tray with parchment.
    • In the bowl of a stand mixer fitted with the paddle attachment or in a mixing bowl using a hand mixer, cream non-dairy butter, sugar and lemon zest until well combined and fluffy.
      8 tablespoon Non-Dairy Butter, 1 Cups Granulated Sugar, Zest of One Lemon
    • Add the non-dairy milk, lemon juice and vanilla and mix well.
      2 tablespoon Non-Dairy Milk, 2 tablespoon Lemon Juice, 2 teaspoon Vanilla Extract
    • Add flour, baking powder and salt and stir until just combined.
      2 Cups All Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Kosher Salt
    • Add ¼ cup of granulated sugar into a small bowl. Then, using a ¼ cup measuring cup, scoop a mound of dough, then roll it into a ball in your hands. Then, roll the dough ball in granulated sugar and place it onto a parchment-lined baking sheet. Repeat with 4 more dough balls.
      ¼ Cup Granulated Sugar, for rolling the cookie dough
    • Once you have 5 cookie dough balls on the tray, bake in a 350* oven for 18-20 minutes, or until the edges are set and just starting to brown. See note.
    • Allow to cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
    • Repeat with remaining cookie dough.

    To Make the Icing

    • Add the powdered sugar and 5 teaspoons of lemon juice into a medium bowl. Whisk until smooth. Add the remaining teaspoon of lemon juice if you prefer a runnier glaze.
      1 Cup Powdered Sugar, sifted, 5-6 teaspoon Lemon Juice
    • Use a spoon to drizzle icing onto cookies. Allow glaze to set completely before stacking or storing.

    Notes

    Be sure you zest the lemon before slicing it in half to juice it!
    Once the dry ingredients have been added into the bowl, mix just until the dough is formed. Overmixing can cause cookies to be tough.
    Bake only until the edges of the cookies begin to brown for super soft cookies.
    To store: place the cookies into an airtight container and store at room temperature for up to 4 days. Or freeze for up to a month.

    Nutrition

    Serving: 1CookieCalories: 322kcalCarbohydrates: 56gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 2gSodium: 297mgPotassium: 49mgFiber: 1gSugar: 36gVitamin A: 17IUVitamin C: 2mgCalcium: 63mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Laurel VanBlarcum

      January 05, 2022 at 12:31 am

      5 stars
      Just made these with AP gluten free flour. The batter, not surprisingly was much too thick, like bread dough so I added another 2 Tbsp lemon juice....yum. This was because I needed an excuse for more lemon, yeah, sure. These cookies are absolutely divine. I can't tell you how many GF vegan cookies I've tried over the last decade and they've gone from inedible to better than nothing. These, however, will be made again and again. Actual edible cookies that I can share. Amazing. Thank you.

      Reply

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    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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