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–+ servings
Vegan lemon cookies on a plate.

Vegan Lemon Cookies

Keri Bevan
Bright, refreshing vegan lemon cookies with a wonderfully tender and crumbly texture - that's what this recipe promises! Perfect for spring and summer, these tasty cookies burst with vibrant citrus flavor from fresh lemon zest and juice. Plus, they're topped with powdered sugar for a final touch of sweetness.
5 from 35 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 97 kcal

Ingredients
 
 

  • 1 ½ cups all-purpose flour
  • ½ cup almond flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 tablespoon cornstarch
  • ¼ teaspoon salt
  • Zest of 2 large lemons
  • ½ cup vegan butter softened
  • ¾ cup granulated sugar
  • ¼ cup freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon yellow food coloring (optional)
  • 1-2 tablespoons powdered sugar for dusting, optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, cornstarch, salt, and lemon zest. Set aside.
  • In another bowl, cream together the softened vegan butter and granulated sugar until light and fluffy, using either a hand mixer or a stand mixer.
  • Add the lemon juice and the vanilla extract to the butter-sugar mixture, and mix until well combined.
  • Gradually add the dry flour mixture to the wet ingredients, mixing until a soft dough forms. If desired, add natural yellow food coloring or substitutes to achieve a vibrant yellow hue, adjusting the amount according to your preference.
  • Using a cookie scoop or spoon, portion out the dough onto the prepared baking sheet, leaving some space between each cookie for spreading.
  • Flatten each ball of dough slightly with your fingers or the back of a spoon.
  • Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden brown.
  • Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Once the cookies are completely cool, you can dust them with powdered sugar for an extra touch of sweetness, if desired.

Notes

❄️Storage Instructions

Once completely cooled, store the cookies in an airtight container at room temperature for up to 3-4 days. Make sure the container is tightly sealed to prevent the cookies from becoming stale or absorbing any odors from the surroundings.

Refrigerator

Place the cookies in an airtight container or sealable plastic bag, separating layers with parchment paper or wax paper to prevent sticking. Stored this way, the cookies can last for up to a week.

Freezer

These cookies also freeze well. Once cooled completely, arrange the cookies in a single layer on a baking sheet and place them in the freezer for about an hour or until frozen solid. Then transfer the frozen cookies to a freezer-safe container or zip-top bag, placing parchment paper between layers to prevent sticking. Vegan lemon cookies should stay fresh in the freezer for up to 2-3 months.

Nutrition

Calories: 97kcalCarbohydrates: 14gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 75mgPotassium: 13mgFiber: 0.5gSugar: 7gVitamin A: 180IUVitamin C: 1mgCalcium: 11mgIron: 0.5mg
Keyword vegan lemon cookies
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