Vegan Lemon Cookies with Lemon Glaze
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.
Servings: 12
Calories: 187kcal
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
Tips for Making Vegan Lemon Cookies
- 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.
Nutrition
Calories: 187kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 170mg | Potassium: 32mg | Fiber: 1g | Sugar: 13g | Vitamin A: 360IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg