If you’re searching for a bright, zesty treat that’s both dairy-free and absolutely irresistible, this Vegan Lemon Cookies Recipe is just the ticket. These cookies are impossibly soft with a delightful citrus zing that wakes up your taste buds, all while being completely plant-based and easy to whip up. They’re perfect for sharing with friends, dunking into your tea, or just sneaking a few straight from the tray. Trust me, once you try these, they’ll become a staple in your baking rotation!
Ingredients You’ll Need
These ingredients are simple and well-chosen to create the perfect balance of flavor, texture, and that lovely lemony punch. Each component plays an essential role, from the powdered sugar coating that adds a delicate sweetness to the vegan butter ensuring melt-in-your-mouth softness.
- 200 g all-purpose flour: The base that gives structure to your cookies without heaviness.
- ½ teaspoon baking soda: Helps the cookies rise slightly and keeps them light.
- ¼ teaspoon baking powder: Adds just the right amount of lift for a tender crumb.
- ½ teaspoon sea salt: Balances the sweetness and enhances all the other flavors.
- 30 g powdered sugar: For rolling the dough balls before baking, creating a sweet, crackly exterior.
- 200 g granulated sugar: The main sweetener, combined with lemon zest for vibrant flavor.
- 2 ½ tablespoons lemon zest: Freshly grated to pack a punch of citrus brightness.
- 130 g vegan butter (melted): Provides moisture and a rich mouthfeel without dairy.
- 40 g Greek-style yogurt or skyr (vegan options: soy or coconut yogurt): Adds creaminess and helps bind the dough.
- 1 tablespoon lemon juice: Freshly squeezed to boost that fresh lemon taste.
- 1 teaspoon vanilla extract: Rounds out the flavors with a warm, comforting backdrop.
How to Make Vegan Lemon Cookies Recipe
Step 1: Preparing Your Base
Start by preheating the oven to 175°C (350°F) and lining two baking trays with parchment paper. Mix together your dry ingredients—flour, baking soda, baking powder, and salt—in one bowl. Separately, get your powdered sugar ready in a small bowl for later coating. This preparation ensures you have all your essentials in place before the magic begins.
Step 2: Infusing Sugar with Lemon Zest
Combine granulated sugar and freshly grated lemon zest in a large bowl. Using your fingertips, rub the zest into the sugar until fragrant and evenly distributed. This step unlocks the oils in the lemon zest, infusing the sugar with intense citrus flavor that will shine through in every bite.
Step 3: Adding the Wet Ingredients
Whisk the melted vegan butter into the sugar-zest mixture, then stir in the yogurt, fresh lemon juice, and vanilla extract. This blend will bring creaminess and tang, making the cookie dough luscious and aromatic.
Step 4: Combining Dry and Wet Ingredients
Fold in the dry flour mixture gently using a spatula. Be careful not to overmix; you want just enough combined to form a soft dough. This ensures your cookies stay tender and don’t turn tough.
Step 5: Chilling the Dough
Cover the bowl with plastic wrap and chill the dough in the fridge for at least 15 minutes. Chilling firms up the dough, making it easier to shape and preventing excessive spreading during baking.
Step 6: Shaping the Cookies
Once chilled, scoop the dough into 12 equal portions, rolling each into a ball about 50 grams. Roll each ball thoroughly in the powdered sugar, creating a sweet outer layer that crisps nicely in the oven. Place the dough balls on your prepared baking sheets, leaving space between each to allow them to expand.
Step 7: Baking and Finishing Touches
Bake the cookies for 10 minutes. When you take them out, gently round off the edges with a large cookie cutter for that perfect, neat circle shape—this trick makes a big difference if you want those classic cookie visuals! Let them cool on the tray for five minutes to set before transferring to a rack.
How to Serve Vegan Lemon Cookies Recipe
Garnishes
A light dusting of extra powdered sugar adds a pretty, snowy finish, enhancing their delicate sweetness. For an extra touch, garnish with a thin twist of lemon peel or a sprinkle of finely chopped fresh herbs like mint for a fresh contrast.
Side Dishes
These lemon cookies pair wonderfully with a hot cup of herbal tea, particularly chamomile or green tea, complementing their citrus notes perfectly. A scoop of coconut or vanilla plant-based ice cream alongside them makes for an indulgent dessert experience.
Creative Ways to Present
Stack the cookies with layers of vegan lemon curd or lemon-flavored dairy-free cream to create delightful mini cookie sandwiches. Or, arrange them on a vibrant, patterned platter surrounded by fresh lemon slices and edible flowers for a charming display that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep your leftover vegan lemon cookies in an airtight container at room temperature for up to 5-6 days. This will maintain their softness and flavor, so they’re just as luscious if enjoyed a few days later.
Freezing
If you want to make these ahead of time, you can freeze the shaped cookie dough balls before baking. Simply place them on a tray, freeze until firm, then transfer to a freezer bag. When ready, bake straight from frozen, adding a minute or two to the baking time.
Reheating
Warm your cookies gently in a low oven or microwave for a few seconds to revive their softness and enhance their aroma. Enjoy them warm for that fresh-baked comfort vibe any time you want.
FAQs
Can I use a different type of flour?
All-purpose flour works best for texture here, but you can experiment with gluten-free blends if you’re avoiding gluten. Just be aware the texture and spread may differ slightly.
What’s the best vegan butter to use?
Choose a high-quality vegan butter with a flavor profile close to traditional butter. This will give you the richest taste and best cookie texture.
Can I substitute the yogurt?
Yes! Unsweetened soy or coconut yogurt are great vegan options. Greek-style vegan yogurt helps with creaminess and binding, but feel free to try what you have.
Why do I need to chill the dough?
Chilling firms the dough, making it easier to handle and prevents cookies from spreading too much while baking, helping them keep a perfect shape.
How can I make the cookies more lemony?
Add extra lemon zest or a few more drops of lemon juice to the dough. Just be careful not to add too much liquid, which can affect texture.
Final Thoughts
Give this Vegan Lemon Cookies Recipe a try the next time you want a fresh, bright dessert that’s easy to make and delightful to share. The balance of zesty lemon and sweet, tender cookie is a guaranteed crowd-pleaser, and the fact that it’s vegan means it fits beautifully into a plant-powered lifestyle. I promise these cookies will brighten your baking routine and become a heartfelt favorite in your kitchen!
Print
Vegan Lemon Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Delight in these zesty Vegan Lemon Cookies, perfectly crisp on the outside and tender inside, bursting with fresh lemon flavor. Made without any animal products, these cookies blend the brightness of lemon zest and juice with a hint of vanilla for a refreshing treat that’s easy to bake and perfect for sharing or snacking.
Ingredients
Dry Ingredients
- 200 g all-purpose flour (plain flour)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- 30 g powdered sugar (use organic if in the US)
- 200 g granulated sugar (use organic if in the US)
- 2 ½ tablespoons lemon zest (freshly grated)
Wet Ingredients
- 130 g vegan butter (melted)
- 40 g Greek-style yogurt or skyr (or regular unsweetened soy or coconut yogurt)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
Instructions
- Prepare. Preheat your oven to 175°C (350°F). Line two baking trays or cookie sheets with parchment paper and set aside. In a mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt. In a separate small bowl, place the powdered sugar and set aside.
- Flavor the sugar. In a large mixing bowl, combine the granulated sugar and freshly grated lemon zest. Using your fingertips, rub the zest into the sugar thoroughly to release the lemon oils and infuse the sugar with citrus flavor.
- Mix the wet ingredients. To the lemon-infused sugar, whisk in the melted vegan butter followed by the yogurt, freshly squeezed lemon juice, and vanilla extract, mixing until well combined.
- Mix the dry ingredients. Gradually add the flour mixture (flour, baking soda, baking powder, sea salt) into the wet ingredients. Fold gently with a spatula until just combined to form the cookie dough.
- Chill the dough. Cover the bowl with plastic wrap or a lid and refrigerate for at least 15 minutes to help the dough firm up, which will make it easier to shape.
- Shape and roll. Portion the dough into 12 equal parts, approximately 50 grams each. Roll each portion into a ball, then coat each ball in the powdered sugar. Place them spaced at least 2 inches apart on the prepared baking trays to allow for spreading.
- Bake. Bake the cookies in the preheated oven for 10 minutes. After baking, remove the trays from the oven and immediately use a large cookie cutter to round off the edges of each cookie for a clean, uniform shape. Allow the cookies to cool on the baking trays for about 5 minutes to set.
- Storage. Once cooled, store the cookies in an airtight container at room temperature. They will keep fresh for 5 to 6 days, ready to enjoy with tea or as a citrusy snack anytime.
Notes
- To achieve the best lemon flavor, use freshly grated lemon zest and freshly squeezed lemon juice.
- Chilling the dough is key to handling the cookie dough easily and helps the cookies maintain shape during baking.
- The step of rounding the edges with a cookie cutter immediately after baking ensures a neat, professional look.
- These cookies are vegan and can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
- Store in an airtight container to maintain freshness and crispness for up to nearly a week.
