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Vegan Lemon Cookies

Megan Calipari
These Vegan Lemon Cookies are easy and delicious. These eggless cookies use fresh lemon zest and juice for their lemon flavor and are iced with a simple lemon glaze.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Resting Time 2 hrs
Course Dessert
Cuisine American
Servings 14 Cookies


  • Mixing Bowl
  • Wooden Spoon
  • Sheet Pan


For the Cookies

  • 12 tablespoon Non Dairy Butter I used Country Crock Plant Butter Sticks
  • 1 ½ Cups Granulated Sugar
  • 2 tablespoon Ground Flax
  • ¼ Cup Non Dairy Milk I used So Delicious Coconut Milk
  • 2 tablespoon Lemon Juice
  • Zest of One Lemon
  • 1 tablespoon Vanilla
  • 2 ¾ Cups All Purpose Flour
  • 1 tablespoon Baking Powder
  • ¾ teaspoon Kosher Salt ½ teaspoon if using fine grain salt

For the Glaze

  • 1 ½ Cups Powdered Sugar
  • 7-9 teaspoon Lemon Juice


  • In a small bowl, combine flax, non dairy milk, lemon juice, lemon zest and vanilla. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a mixing bowl using a wooden spoon, cream butter and sugar until well combined.
  • Add the flax mixture to the butter and sugar and stir well.
  • Add flour, salt and baking powder and stir until just combined.
  • Using a ¼ cup measuring cup, scoop dough mounds onto a parchment lined baking tray. You should get about 14 mounds. Then roll each mound into spheres between the palms of your hands. Place on the tray and cover with plastic wrap. Place in the fridge for 2 hours to chill.
  • Preheat oven to 350*F. Line a baking tray with parchment.
  • Place 8 dough balls on the baking tray and gently press them down so they don't roll around. Leave the remaining dough in the refrigerator.
  • Bake for 20-23 minutes or until the edges of the cookies are set.
  • 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

  • Put the powdered sugar in a small bowl. Add 6 teaspoons of lemon juice and stir with a whisk. Add 1-3 more teaspoons of lemon juice, whisking well between each addition until you reach the desired consistency. 8 teaspoons was perfect for me.
  • Use a spoon to drizzle icing onto cookies. Allow glaze to set completely before stacking or storing.
  • Store these cookies in an airtight container at room temperature for up to 3 days or freeze for 1 month.
Keyword Cookies, Lemon Cookies, lemon recipes