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
Scale
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.
