These soft and chewy vegan lemon cookies are bursting with bright summer flavor. They have an intense lemon flavor enhanced by the sweet and tangy lemon glaze. Make them throughout the summer or whenever you need a burst of sunshine to brighten your day.
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If you love soft and chewy cookies, these vegan lemon cookies are for you! The flavor is enhanced by lemon juice, lemon zest, and lemon extract to give these cookies an intensely sweet and tangy flavor. Each bite is like stepping into the warm sunshine of a lemon grove in the height of summer.
The texture is ultra soft and chewy thanks to adding cornstarch and taking them out of the oven when they’re a bit underbaked. As they cool they settle, spread, and firm up. When you put a plate of these cookies out, you will see them disappear in no time. I guarantee they’ll become a requested favorite among your family and friends.
If you love the flavor of lemon be sure to try some of my other favorite vegan lemon recipes:
💗 Why You’ll Love This Recipe
Bright and Tangy: These cookies have an intense lemon flavor that’s enhanced by a combination of lemon juice, lemon zest, and lemon extract.
Soft and Chewy: There’s something so comforting about a soft and chewy cookie, and these cookies have a nice moist texture.
Naturally Colored: Many lemon cookies have added food coloring to give them a more vibrant yellow color, but these cookies are naturally colored with turmeric. You can’t taste the turmeric, a little goes a long way, but it gives the cookies a distinct yellow color.
🍋 Ingredients and Notes
Vegan Butter: All soft and chewie cookies start with butter. I prefer Earth Balance’s baking sticks.
Organic Cane Sugar: Using organic cane sugar ensures that the sugar is vegan-friendly.
Lemon Extract: Using lemon extract ensures lots of lemon flavor when these cookies are baked. You can leave it out and use more lemon zest, but I highly recommend using extract.
Lemon Zest: Most of the flavor of lemons comes from the rind. Don’t skimp on the lemon zest! Use all of the zest of one lemon.
Almond Milk: Adds some moisture to allow the flour to combine with the butter and sugar.
All-Purpose Flour: Measure your flour with the spoon and knife method to ensure your flour isn’t packed into your cup.
Cornstarch: Helps to give the cookies a chewie and soft texture.
Turmeric: Added for color. Leave it out if you don’t mind your cookies having a paler yellow color.
Baking Powder and Salt: Allows the cookies to rise and enhances the lemon flavor.
🥣 How to Make Vegan Lemon Cookies
- Preheat the oven to 350° Fahrenheit, and line a baking sheet with parchment paper.
- Using the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using an electric hand mixer, combine the butter, sugar, and lemon extract on medium-high speed until the butter is creamed and the texture is light and fluffy about 3-4 minutes.
- Scrape down the sides of the bowl, and add the lemon zest, almond milk, and turmeric. Beat on medium-high speed until well combined, about 2 minutes.
- Scrape down the sides of the bowl and add the flour, cornstarch, salt, and baking powder. Beat on low speed until the ingredients combine and you have a thick cookie dough. Chill for at least 30 minutes or overnight.
- Using ¼ inch cookie scoop, scoop the dough from the bowl, and roll it into a ball. Roll the ball into a shallow bowl filled with cane sugar. Place the ball on the prepared baking sheet about two inches apart, and gently press down using your fingers to form a disc. I recommend placing 6-8 cookies on each baking sheet.
- Bake for 8-10 minutes in preheated oven or until the edges and tops have set. Don’t overbake. Allow to cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
- While the cookies are cooling, whisk together the lemon juice and powdered sugar. Once the cookies have cooled, drizzle the lemon glaze in a criss-cross pattern across the top of each cookie. Allow the glaze to set before serving.
📝 Expert Tips
- Opt for all-purpose flour to ensure a soft and delicate texture.
- Adding a small amount of cornstarch to your cookie dough can contribute to a softer texture. Use about 1-2 teaspoons per cup of flour.
- The vegan butter must be at room temperature to allow the butter to cream with sugar and provide a soft texture.
- Overmixing can develop gluten and lead to a tougher cookie. Mix the ingredients until just combined to avoid overworking the dough.
- After mixing the dough, refrigerate it for at least 30 minutes or even overnight.
- Bake your cookies at a slightly lower temperature to prevent them from drying out too quickly. Lower heat allows the cookies to spread and bake more evenly, resulting in a softer texture.
- Use a silicone baking mt or parchment paper to prevent the cookies from sticking to the baking sheet and allow for more even baking.
- Keep a close eye on the cookies while they bake, and remove them from the oven as soon as the edges start to firm up. The centers may still appear slightly undercooked but will continue to set as the cookies cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them retain moisture and firm up slightly without becoming too brittle.
👩🏻🍳 Variations
Gluten-Free: Make these cookies gluten-free by using 1:1 gluten-free baking flour.
Skip the Glaze: You can skip the glaze and serve the cookies as they are or dust them with powdered sugar.
Blueberry Glaze: Nothing is better than the combination of lemon and blueberry. Create a lemon glaze by combing powdered sugar with blueberry extract.
Lavender Lemon: Add a touch of lavender flavor to your cookies by adding a teaspoon of lavender extract to the glaze of to the cookie dough.
🍽 How to Serve
- Tea or coffee: Lemon cookies pair well with various hot beverages. Offer your guests a selection of tea or coffee to enjoy alongside the cookies.
- Ice cream: Lemon cookies can be served with a scoop of vegan vanilla ice cream or lemon sorbet for a refreshing dessert combination.
- Fruit: Arrange a plate of fresh fruits alongside the cookies like strawberries, blueberries, or raspberries. The fruity flavors will complement the lemony taste.
❓ Recipe FAQS
Yes, you can double the recipe to make more cookies. As is this recipe makes 12-14 large cookies. Doubling the cookies will make 24-28 cookies.
Yes, I highly recommend chilling the dough for a minimum of 30 minutes. Chilling the dough allows the fats to solidify, which leads to less spreading during baking and a chewier texture.
No, don’t skip the lemon extract if you can. It helps to give these cookies a vibrant lemon flavor. If you have to skip the lemon extract, double the amount of lemon zest you use and substitute the ¼ cup of almond milk with ¼ cup of lemon juice. The flavor won’t be quite as intense but will help intensify it.
Yes, you must use cornstarch to achieve a soft and chewy texture. Alternatively, you can use tapioca powder.
❄️ How to Store
Keep these vegan lemon cookies in an airtight container at room temperature for up to 7 days. Alternatively, you can freeze the cookies for up to 3 months. Be sure to encase them in plastic wrap and place them in an airtight freezer-safe bag.
You can also keep the dough refrigerated for up to 5 days or roll it into a log, wrap it in plastic wrap, place it in an airtight freezer-safe bag, and store it for up to 6 months.
🍋 More Vegan Lemon Recipes
⚖️ Serving Size
This recipe makes 12-14 large cookies. You can make this recipe spread further by using a smaller cookie scoop. If using a two-tablespoon cookie scoop, this recipe makes up to 24 cookies.
🎥 Video
Recipe
Vegan Lemon Cookies with Lemon Glaze
Ingredients
- ½ cup unsalted vegan butter at room temperature
- ½ cup cane sugar organic to ensure its vegan
- 1 tablespoon lemon extract
- 2 tablespoon lemon zest
- ½ teaspoon turmeric
- ¼ cup unsweetened almond milk or other plant-based milk
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 ½ teaspoon baking powder
- ¼ tsp salt
For The Glaze
- 2 tablespoon lemon juice
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350° Fahrenheit, and line a baking sheet with parchment paper.
- Using the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using an electric hand mixer, combine the butter, sugar, and lemon extract on medium-high speed until the butter is creamed and the texture is light and fluffy about 3-4 minutes.
- Scrape down the sides of the bowl, and add the lemon zest, almond milk, and turmeric. Beat on medium-high speed until well combined, about 2 minutes.
- Scrape down the sides of the bowl and add the flour, cornstarch, salt, and baking powder. Beat on low speed until the ingredients combine and you have a thick cookie dough.
- Using ¼ inch cookie scoop, scoop the dough from the bowl, and roll it into a ball. Roll the ball into a shallow bowl filled with cane sugar. Place the ball on the prepared baking sheet about two inches apart, and gently press down using your fingers to form a disc. I recommend placing 6-8 cookies on each baking sheet.
- Bake for 8-10 minutes in preheated oven or until the edges and tops have set. Don't overbake. Allow to cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
- While the cookies are cooling, whisk together the lemon juice and powdered sugar. Once the cookies have cooled, drizzle the lemon glaze in a criss-cross pattern across the top of each cookie. Allow the glaze to set before serving.
Video
Notes
- Don’t overmix the dough: Overmixing can develop gluten and lead to a tougher cookie. Mix the ingredients until just combined to avoid overworking the dough.
- Chill the dough: After mixing the dough, refrigerate it for at least 30 minutes or even overnight.
- Use a silicone baking mt or parchment paper: This help to prevent the cookies from sticking to the baking sheet and allow for more even baking.
- Monitor the baking time: Keep a close eye on the cookies while they bake and remove them from the oven as soon as the edges start to firm up. The centers may still appear slightly undercooked but will continue to set as the cookies cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them retain moisture and firm up slightly without becoming too brittle.
- Keep these cookies in an airtight container at room temperature for up to 7 days. Freeze for up to 3 months.
- Keep the dough refrigerated for up to 5 days or roll it into a log, wrap it in plastic wrap, place it in an airtight freezer-safe bag, and store it for up to 6 months.
Mimi
These Vegan Lemon Cookies look absolutely delicious! Thanks so much for sharing this recipe!
TAYLER ROSS
I made these cookies for a friend’s birthday today and she LOVED them! Thanks so much for sharing the recipe!