• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Cookbook
  • About
  • Free ebook

A Virtual Vegan

menu icon
go to homepage
  • Recipes
  • Cookbook
  • About
  • Free ebook
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cookbook
    • About
    • Free ebook
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Cookies & Scones

    Published: Apr 21, 2023 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 1 Comment

    Vegan Lemon Cookies

    JUMP TO RECIPE PIN WATCH VIDEO
    5 from 3 votes
    Vegan Lemon Cookies

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

    vegan lemon cookies on a wire cooling rack

    These Vegan Lemon Cookies...They are just So good!

    We're talking super light, soft, melt-in-your-mouth texture with bright lemon, buttery flavour. Then come the swizzles of sweet, zingy lemon icing that take them right over the top.

    That balance between soft cookie rolled in crunchy granulated sugar, and crunchy, brittle, lemon icing...Make plenty because vegan cookie recipes don't get better than this and I can guarantee you won't be stopping at one!

    In this post:

    Jump to:
    • Ingredients
    • How To Make Vegan Lemon Cookies
    • Storing Cookies
    • Recipe FAQs
    • More Lemon Recipes
    • Recipe Video
    • Recipe
    • Reviews & Questions
    the inside of a vegan lemon cookie

    Ingredients

    To make these Vegan Lemon Cookies you will need just a few simple ingredients. No eggs required!

    flour, lemon zest, vegan butter, sugar, powdered sugar, salt, baking soda, lemon juice, cornstarch

    And some important ingredient notes:

    • Flour - All-purpose flour gives just the right texture (plain flour if you are in the UK). I don't recommend using any other type of flour.
    • Cornstarch - This is the egg substitute in this eggless lemon cookie recipe. It's a key ingredient and is what gives the cookies such a great texture. So soft and light! I do not recommend omitting it or using anything else.
    • Sugar - Cane sugar or white granulated sugar. Wondering about vegan sugar brands? See the FAQs! The sugar sweetens the cookies, adds structure, and texture, and helps them spread perfectly while allowing the lemon flavour to really shine. Darker sugars don't work as they will ruin the lovely colour and flavour of the cookies.
    • Lemon - We are using fresh lemon juice and lemon zest. Don't sub this for bottled lemon juice. It's important to use a fresh lemon because most of the lemon flavour and fragrance is in the zest and not the juice.
    • Vegan butter - So important for great flavour. Harder dairy-free butter will give you better cookies than soft margarine-style ones. I used the tub Earth Balance. I don't recommend using Melt Organic tub or sticks for baking. It has a much lower fat content than Earth Balance and does not give good results, especially in cookies.
    • Baking soda - Our leavening agent of choice in this recipe. It is necessary to achieve the intended spread, colour, flavour, and texture. The cookies won't turn out at their best if you use baking powder. This article about the function of baking powder and baking soda in cookies is really interesting in case you want to learn more.
    • Powdered sugar - For the drizzly lemon icing. I love Wholesome Sweeteners brand.

    Other flavour ideas - Try switching the lemon for any other citrus fruit. Lime, orange or blood orange would be amazing! You could also add a tablespoon or two of poppy seeds or a little chopped fresh rosemary or thyme.

    How To Make Vegan Lemon Cookies

    These are really quick and easy cookies. Here's how it's done:

    how to make vegan lemon cookies step by step as per the written instructions
    1. Cream the butter with the sugar, salt and
    2. Add the dry ingredients and mix them until just combined. It's important not to over-mix. Then refrigerate for 30 minutes.
    3. Scoop out, form balls, roll in granulated sugar then lay out on a baking tray.
    4. Bake until very lightly golden on the bottom.
    lemon icing and iced cookies
    1. Mix the easy 2 ingredient icing.
    2. Drizzle it on cookies.

    Storing Cookies

    Vegan Lemon Cookies will keep well in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.

    Recipe FAQs

    Can I freeze the cookie dough?

    Yes! Roll the dough into balls and freeze. You can bake them straight from frozen, no need to thaw them. Just add an extra minute or two to the baking time.

    Do I have to chill the cookie dough?

    Yes, you MUST chill the dough for at least 30 minutes. If you bake the unchilled dough the cookies will be prone to spreading and will turn out thinner and flatter.

    Can I double this recipe?

    Yes, simply double all of the ingredients including the baking powder and soda. Hover over the serving size in the recipe card and a slider will appear. As you move it the ingredient quantities will change automatically. No need for any complicated maths!

    Is white/cane sugar vegan?

    Here in Canada the 2 big sugar producers, Rogers and Red Path, are both vegan and in the UK and Europe pretty much all sugar is vegan. If you are in the US you will need to be more careful and research what brands are vegan in your area. Some common brands that you should be able to find easily and that are vegan include Wholesome Sweeteners, Kirkland Organic Cane Sugar, Trader Joes, Bob's Red Mill, Florida Crystals, Billington's, Michigan Sugar Company, Imperial, Now Foods, and In The Raw. Also, all organic sugar is vegan by default wherever you are in the world.

    Can I make them gluten-free?

    This recipe has not been tested with gluten-free flour, but Bob's Red Mill 1 to 1 Baking Flour usually works well in recipes like this.

    Can I use lemon juice instead of lemon zest?

    No. No extra liquid can't be added to the cookies without affecting the texture of the cookie dough and the finished cookies. Also, lemon zest contains more concentrated lemon flavour than the juice so without it the cookies won't taste nearly as lemony.

    More Lemon Recipes

    • vegan lemon muffins on a slate cutting board
      Vegan Lemon Muffins
    • close up photo of a vegan lemon bar, sprinkled with powdered sugar and with a bite taken out of it
      Vegan Lemon Bars
    • Lemon Blueberry Loaf
    • a drippy spoon above a jar of lemon curd
      Vegan Lemon Curd

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe Video

    Recipe

    Vegan Lemon Cookies

    Author: Melanie McDonald
    5 from 3 votes
    Vegan Lemon Cookies with a simple, tangy lemon glaze, are easy to make, buttery, soft, light, and bursting with lemon flavour!
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 10 minutes minutes
    COOK TIME: 14 minutes minutes
    Chilling time 30 minutes minutes
    TOTAL TIME: 54 minutes minutes
    Servings: 15 cookies

    Ingredients
      

    For the cookies

    • ½ cup (110 grams) vegan butter , (harder vegan butters work better than soft margarine style. ones)
    • ½ cup (100 grams) granulated white or cane sugar , plus a little for rolling (all organic sugar is vegan)
    • 1 very packed tablespoon lemon zest , (usually about 2 lemons)
    • 2 tablespoons lemon juice
    • 2 tablespoons cornstarch
    • ¼ teaspoon fine sea salt
    • 1¼ cup (156 grams) all-purpose flour , (plain flour in the UK)
    • ½ teaspoon baking soda , (bicarb in the UK)

    For the glaze

    • 1 tablespoon lemon juice
    • ½ to ¾ cup (63 to 94 grams) powdered sugar , you might need a touch more

    RECOMMENDED EQUIPMENT

    • USA Pan Cookie Sheet
    • Cookie Scoop
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • 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's important not to over-mix which is why it'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'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'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'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.

    NOTES

    Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.

    NUTRITION

    Serving: 1cookieCalories: 127kcalCarbohydrates: 20gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 123mgPotassium: 17mgFiber: 0.3gSugar: 11gVitamin A: 280IUVitamin C: 1mgCalcium: 2mgIron: 0.5mg
    Tried this recipe?Rate it & leave your feedback in the comments section below!

    Hungry For More?

    • a bowl of Biscoff overnight oats
      Biscoff Overnight Oats
    • vegan ginger cookies on a wooden board
      Vegan Ginger Cookies
    • s stack of cookie cups
      Healthier Chocolate Caramel Cookie Cups
    • cookies on a baking tray
      Peanut Butter Banana Oatmeal Cookies
    290 shares

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Sandy Lynn Stevens says

      April 28, 2023 at 10:23 am

      5 stars
      Excellent and easy. The icing adds perfect sweetness/lemony taste.

      Reply

    Primary Sidebar

    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

    More about me →

    Trending now!

    • Perfect Vegan Yorkshire Puddings
      Perfect Vegan Yorkshire Puddings
    • Lentil Shepherd's Pie
    • Cinnamon Roll in a Mug
    • a bowl of potato soup
      Vegan Potato Soup
    • 3 slices of bread stacked on a plate. Top slice thickly buttered with a small bite taken out
      Vegan Butter
    • vegan banana pancakes on a plate
      Vegan Banana Pancakes

    ❊ GET MY COOKBOOK ❊

    Vegan Comfort Cooking Melanie McDonald

    Amazon / Book Depository / Books-A-Million / Barnes & Noble / Indigo

    Footer

    ↑ back to top


    About Me
    My Cookbook
    Privacy

    Subscribe
    Contact me
    Work With Me

    Accessibility
    Nutrition
    Media

    Copyright © 2023 A Virtual Vegan- All Rights Reserved.