vegan lemon cookies

Soft & Chewy Lemon Sugar cookies that are vegan, dairy-free, eggless, and full of lemony flavor!

Vegan Lemon Sugar Cookies

vegan butter (113 grams)

+ 2 Tbsp organic sugar (124 grams- 1/2 cup for dough, 2 Tbsp

Tbsp ground flax (10 grams)

Tbsp lemon juice (32 grams)

tsp lemon zest (2 grams)

tsp vanilla (5 grams)

cup+ 3 Tbsp all purpose flour (152 grams)

tsp baking powder (2 grams)

salt

First add the butter and 1/2 cup of...

First add the butter and 1/2 cup of the sugar to a bowl and cream together until light and fluffy, about 1 minute. Then, add in the ground flax, lemon juice, lemon zest, and vanilla and mix together.

Next, add in sifted flour, baking powder, and...

Next, add in sifted flour, baking powder, and salt to the mixing bowl. Mix until a smooth and thick cookie batter forms. Do not overmix or else you will form too much gluten and the cookies will not spread as much and be tough.

Next, add the bowl of dough to the...

Next, add the bowl of dough to the fridge, cover, and let chill for 30 minutes- 1 hour.

Cover a baking sheet in parchment paper and...

Cover a baking sheet in parchment paper and preheat the oven to 350F. Next, remove the dough from the fridge and use a 1.5 Tbsp cookie scoop to form your cookie dough (30 grams per cookie of dough). Roll into balls between your palms and then roll in the 2 Tbsp of sugar that was set aside so that each dough ball is coated.

Place the lemon sugar cookie dough balls onto...

Place the lemon sugar cookie dough balls onto the baking sheet. If you want flatter cookies, you can slightly press the dough down with your palm, but leave as is for the cookies you see pictured. Make sure that each cookie is kept about 2 inches apart since they will spread while baking.

Bake for 10-14 minutes until bottoms are lightly...

Bake for 10-14 minutes until bottoms are lightly browned and the cookie is cooked through but has slightly soft centers. The cookies will continue baking after they are removed from the oven so the centers should still be soft, but not glossy or raw, when they are removed from the oven.

Remove the cookie tray from the oven and...

Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie. Then, let the cookies cool on the baking sheet for 5-10 minutes. The cookies will be soft and puffy out of the oven and will naturally deflate a little while cooling.

Once the cookies have cooled, serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/zmehvgpdgkokrhzdavly.mp4

Soft & Chewy Vegan Lemon Sugar Cookies. These homemade lemon cookies are eggless, dairy-free, and are truly the best lemon cookie recipe to make from scratch!

You&#039;ll love these lemon blueberry cookies because they have just the right amount of sweetness and tartness!

Lemon Blueberry Cookies

unsalted butter

brown sugar (90 g)

tbsp lemon zest of 1 unwaxed lemon

tbsp lemon juice

tsp vanilla extract

tsp baking powder

tsp baking soda

all purpose flour (120 g) (plain flour)

blueberries (60 g)

In a large bowl, cream together the room temperature butter and brown sugar using an electric hand mixer.

Mix in the lemon zest, vanilla extract and lemon juice - don&#39;t worry, it&#39;s normal for the mix to separate at this stage, it&#39;ll come back together in the next step!

In a separate small bowl, whisk together the salt, baking soda, baking powder and flour. For best results, sift them into the bowl.

Slowly add the dry ingredients into the wet ingredients. Mix until comined, then fold in the fresh blueberries with a spatula.

Place the lemon cookie dough into the fridge for 30 minutes.

Shape your cookies onto a cookie sheet using a spoon or ice cream scoop. Place the baking tray into the fridge for a minimum of 2 hours.

After 2 hrs, preheat your oven to 350°F (180°C) [320°F (160°C) fan].

Bake the cookies for 12-15 minutes or until the edges are golden brown.

Remove the tray from the oven and allow for the cookies to cool completely on a wire rack before removing them from the baking sheet.

Ultra tangy and chewy vegan lemon cookies  - a perfect zesty treat made with fresh lemon. These cookies are great for summer but honestly delicious any time of the year.

Vegan Lemon Cookies

vegan butter (70 g) (room temperature)

lemon zest of 1 unwaxed lemon

lemon juice

all purpose flour (120 g)

In a large bowl, cream together the room temperature vegan butter and brown sugar using an electric hand mixer.

Stir in the fresh lemon zest, vanilla and lemon juice - don&#39;t worry, it&#39;s normal for the mix to separate at this stage, it&#39;ll come back together in the next step!

Slowly add the dry ingredients into the wet ingredients and mix everything together with a wooden spoon.

Use a spoon or ice cream scoop to shape your cookies onto a lined baking tray. Place the tray into the fridge for a minimum of 2 hours.

Preheat your oven to 350°F (180°C) [320°F (160°C) fan].

Bake the cookies in the middle of the oven for 12-15 minutes or until the edges are firm and golden. Remove the tray from the oven and allow for the cookies to cool completely before removing them from the baking sheet.

Soft &amp; Chewy Lemon Sugar cookies that are vegan, dairy-free, eggless, and full of lemony flavor!

vegan butter

cup+ 2 Tablespoons organic sugar (1/2 cup for dough, 2 Tbsp

Tbsp ground flax

lemon

vanilla bean paste (or vanilla extract)

cup+ 3 Tablespoons all-purpose flour

tsp salt

https://mediavine-res.cloudinary.com/video/upload/t_original/v1587966367/zmehvgpdgkokrhzdavly.mp4

Vegan Lemon Crinkle Cookies are soft and sweet, bursting with bright lemon flavors, and coated in powdered sugar. The perfect cookies for spring!

Vegan Lemon Crinkle Cookies

all-purpose flour

cornstarch

baking soda

turmeric (optional, for color)

sugar

lemon zest* (3-4 lemons)

dairy-free salted butter* (softened)

vegetable oil

applesauce

lemon juice (at room temperature* (2-3 lemons))

vanilla extract

almond extract (optional)

confectioner’s sugar

Dry Ingredients: Whisk the flour, cornstarch, baking soda, turmeric (if using) and salt together in a medium bowl; set aside.

Wet Ingredients: Add the sugar and lemon zest to a large bowl or stand mixer. Use your hands to massage the lemon zest into the sugar until it is evenly distributed and the sugar is yellow (this creates a stronger lemon flavor!). Add the softened butter and mix on low speed, using a stand mixer or electric mixer, for 3 to 5 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the oil, applesauce, lemon juice, vanilla, and almond extract to the bowl and mix for 1 more minute. The mixture should be mostly uniform, but may look slightly separated due to the lemon juice.

Make the Dough: Add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough should be very soft and look slightly crumbly, but it should not be sticky and should ball together when pinched. Use a spatula to form the dough into 1 ball and cover the top tightly with plastic wrap.

Chill: Chill the dough in the refrigerator for at least 3 hours, or up to overnight.

Prep: Preheat the oven to 350F and line two baking sheets with parchment paper or a silicone mat. Add the powdered sugar to a small bowl and set aside.

Form the Cookies: Use a measuring spoon or cookie scoop to scoop out 1 1/2 tablespoons of cookie dough. Roll the dough between your hands to form a smooth ball, then generously roll the cookie dough in the powdered sugar. Coat it in more sugar than you think you need - I like to even press a little extra on the sides and top of the ball. Place the coated ball on the baking sheet and repeat with the remaining cookie dough, placing each cookie about 3” apart from each other.

Bake: Bake the cookies, one baking tray at a time, in the middle rack of the oven for 10 to 12 minutes. Store the extra baking tray in the refrigerator while the first one bakes.

Cool: Remove the cookies from the oven (they should have spread, but still look puffy) and let them set on the baking sheet for 10 minutes. Use a spatula to transfer the cookies to a wire baking rack and let them cool completely.

Serve &amp; Store: Enjoy immediately, or store any leftovers in an airtight container at room temperature for up to 1 week.

Vegan Lemon Cookies with a simple, tangy lemon glaze, are easy to make, buttery, soft, light, and bursting with lemon flavour!

lemon zest (, (usually about 2 lemons))

fine sea salt

(156 grams) all-purpose flour (, (plain flour in the UK))

½ teaspoon baking soda (, (bicarb in the UK))

To a mixing bowl or stand mixer, add the vegan butter, sugar and lemon zest. Beat together really well until light and fluffy.

Add in the lemon juice, cornstarch, and salt, then mix again until combined.

Next, add the flour and baking soda. Stir together with a spatula until a smooth and thick cookie dough forms. It&#39;s important not to over-mix which is why it&#39;s best not to use an electric mixer.

Cover the bowl with clingwrap or a wet, clean, dish towel, and let chill in the fridge for at least 30 minutes. Up to a few days is fine but if leaving it that long the cover needs to be airtight so the cookie dough doesn&#39;t dry up.

While waiting, line a baking sheet with parchment paper or a silicone baking mat, and preheat the oven to 350°F (175°C).

Remove the chilled cookie dough from the fridge. If the cookie dough was in there for much over 30 minutes you will probably need to let it soften for 5 minutes or so until it&#39;s scoopable.

Scoop using a 2-tablespoon cookie scoop then roll into balls. Roll each ball in granulated sugar before placing on the lined baking sheet, making sure to leave about 2 inches of space around each one.

Place the cookie dough balls onto the baking sheet. Bake for about 14 minutes or until the bottoms are very lightly golden and puffy, and the cookie is cooked through but still feels soft in the center.

When you remove them from the oven they will be puffy. Bang the baking sheet hard twice on the stovetop or on a wooden cutting board. This knocks the air out of them, improving the look and texture.

Let the cookies cool on the baking sheet for 10 minutes then carefully transfer to a wire cooling rack.

When completely cool make the lemon glaze. Add the lemon juice to a small bowl then add in ½ cup of the powdered sugar. Whisk together to form a thick icing. It should be really thick but drop slowly off the spoon/whisk for drizzling. If it&#39;s a little thin add the rest of the powdered sugar gradually until thick enough.

Using a teaspoon, drizzle the icing over the cookies in a zig-zag motion then allow to harden for a few minutes.

https://content.jwplatform.com/videos/9wWg5q0V.mp4

Vegan lemon cookies with a deliciously tangy and fresh lemon flavor and a soft and buttery texture. Super easy recipe with perfect results.

Vegan Butter ((112 grams))

White Granulated Sugar ((150 grams))

Lemon

All purpose Flour ((250 grams))

tsp Baking Soda

Salt

Tbsp Soy Milk (or other non-dairy milk)

Powdered Sugar ((120 grams))

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.

Just Made these with my son and they’ve come out great, so tasty too! We added yellow and green sprinkles to make them extra fancy. Another great recipe thanks to Alison! 🙂

I made these for my daughter in law who’s allergic to eggs. I used an alternative butter (soy free) and cashew milk, they turned out amazingly good!!

so delicious. very quick and easy to make. I didn't get as far as the glaze  I just couldn't wait to eat them! so lemony. in fact, I'm going to go and make another lot!

Great recipe! I wasn't super confident making vegan cookies but I pulled it off. Don't overmix the dough in the beginning...it'll be like after you've cut butter into a crumbly pie crust. I personally used crisco because it's what I had lying around. Use the heat from your hands to shape and flatten the dough balls. I used a little more almond milk and little more zest than the recipe called for and mine turned out great! After a few bakes I found I like about a 15 g cookie. They will look pale and underdone (very light golden on the bottom) but once they cool they will be tender. I think I'm going to try a citrus trio with orange and lime and maybe play around with coloring the dough or icing! Haver fun y'all. :)

My future daughter in law is vegan and loves lemon. I made these for her shower. They are absolutely delicious. I sifted the flour and spooned it into the measuring cup to make sure I didn’t overdo it.  The vegan butter I used had salt so I didn’t add any.  Also I used unsweetened vanilla almond milk as that’s all I had on hand. I finally tasted one without the glaze. They are yummy. Thank you for making me look good.

I lowered the sugar content as I don’t like the fact we all eat too much sugar.
I also substituted 50g flour for ground almonds.
The biscuits were delicious as they were, without any extra coating of more sugar

These Gluten-Free Vegan Lemon Cookies are soft and chewy, slightly fluffy and perfectly tangy. They&#039;re covered in a rich, creamy lemon frosting too! A delicious sweet treat for Thanksgiving and Christmas!

Gluten-Free Vegan Lemon Cookies

g coconut oil ((or sub coconut butter))

maple syrup ((or sub any other similar sweetener))

150 g ground almonds (almond meal) (*)

gluten-free flour

baking powder ((ensure gluten-free if necessary))

75 g cashew nuts (soaked in cold water overnight

maple syrup ((or sub any other sweetener))

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave.

Add the maple syrup, lemon juice, lemon zest and vanilla, and mix well.

Measure out the dry ingredients (ground almonds, gluten-free flour and baking powder) and mix well.

Add the dry ingredients to the wet ingredients and mix well until you get a soft dough but one that’s firm enough to mould.

If the dough looks too wet, placing it in the fridge for an hour will help it firm up. If it looks too dry, add a splash of any type of plant-based milk.

Use your hands to shape the cookie dough into patties - you should be able to make 7 large cookies. To make super fluffy cookies, I like to make sure the centre part of the cookie is slightly thicker than the rest. And don&#039;t worry, unlike traditional cookies, these ones won&#039;t spread as they bake.

Transfer the cookies onto a baking tray/baking sheet lined with greased baking paper.

Bake in oven for around 10-12 minutes, until very lightly browned - be careful not to over-bake!

They will be slightly soft when you remove them from the oven - leave to cool completely to let them harden before applying the frosting.

For the cookies:

Drain the soaked cashews and add to a food processor or blender with the maple syrup and lemon juice.

Whizz until completely smooth, adding some plant-based milk or water to thin out if necessary.

Taste and add extra lemon juice and/or maple syrup if necessary.

Use a knife to spread a bit of frosting over each of the cookies.

Taste best when fresh, but keep covered in the fridge for up to a few days.

For the frosting:

very lemony and so light! ♥️ my frosting wasn't as good as the pic, had to add some icing sugar as it was very runny but very tasty 😊

Thank you for such an easy yet tasty recipe. I luv it !!

I used oat flour instead of a flour blend and I just added it to the almond flour. It came out absolutely perfect. Great consistency just like you explained. I will be making this again
😉
Happy holidays

This cookie recipe is great! I wasn’t able to make the frosting the first time I baked these, but the cookies themself were delicious! Next time, I plan to make the recipe’s frosting as well :D

Just made these and they were amazing! 
I put strawberries on top of mine at the time of eating them and they were kind of like a strawberry lemon shortcake cookie! 
Super good and highly recommended. I did add a splash of almond milk as advised which definitely gave it a great texture but I wouldn’t do this unless your mixture is too thick. They were fluffy and soft. 11min was about perfect for these at 350 deg. 
Thank you for posting this recipe 👍

https://www.youtube.com/watch?v=x_LrlKmWa70

These Gluten-Free Vegan Lemon Cookies are soft and chewy, slightly fluffy and perfectly tangy and citrusy. They’re covered in a rich, creamy lemon frosting too! They’re also refined sugar free, come together in one bowl and the dough doesn’t require chilling. 
Full recipe: https://www.rhiansrecipes.com/lemon-cookies/

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These easy lemon almond flour cookies are so zesty, chewy and soft, they basically melt in your mouth! Made from scratch with almond flour and no butter, eggs or refined sugar, these vegan lemon cookies are the perfect sweet treat for lemon lovers! {Vegan, gluten-free, dairy-free, paleo, &amp; low carb}

Soft Lemon Almond Flour Cookies {Vegan, Gluten-free}

almond flour (blanched)

maple syrup

coconut oil (softened at room temperature)

water

almond extract ((or sub in lemon extract))

Add the almond flour and salt to a large bowl and mix to combine, breaking up any clumps of almond flour.

Next, mix the maple syrup, coconut oil, lemon zest, warm water, vanilla and almond extract in a small bowl until combined, smoothing out any large clumps of coconut oil with the back of the spoon.

Add wet ingredients to the almond flour mixture and mix until combined. The mixture will seem crumbly, but it should stick together when you press it together with two fingers.

Chill the dough in the fridge for 30 minutes.

When ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Using a small cookie scoop or tablespoon, scoop up some dough and form it into balls of cookie dough. Flatten it slightly with your fingers, fixing some of the cracks along the edges.

Repeat with the remaining dough, placing each cookie about an inch apart.

Decorate with toppings, if desired. I used sliced almonds to form flowers and a few edible pearls.

Bake for 12-14 minutes until the bottom edges are slightly golden. Allow to cool on the baking sheet for 10-15 minutes. Transfer to a cooling rack to continue cooling.

Top 9 vegan lemon cookies recipes from across the web

The most viewed vegan lemon cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Vegan Lemon Sugar Cookies

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Top 9 vegan lemon cookies recipes from across the web

The most viewed vegan lemon cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Lemon Sugar Cookies

Lemon Blueberry Cookies

Vegan Lemon Cookies

Vegan Lemon Sugar Cookies

Vegan Lemon Crinkle Cookies

Vegan Lemon Cookies

Vegan Lemon Cookies

Gluten-Free Vegan Lemon Cookies

Soft Lemon Almond Flour Cookies {Ve...

The most viewed vegan lemon cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine