Vegan Lemon Sugar Cookies

The best soft and chewy vegan lemon sugar cookies. They are perfectly sweet and are made dairy free and egg free. So good that you can’t tell they’re vegan!

The best chewy vegan lemon sugar cookies

Sugar cookies and snickerdoodles bring me back to my childhood. They are my favorite types of cookies!

That is why I am so excited to share this fun and excited sugar cookie recipe with you! Introducing the best vegan lemon sugar cookies!

They are chewy, perfectly sweet, and have the best natural lemon flavor. All the tangy lemon flavor comes from fresh lemon zest and lemon juice; there is no lemon extract in this recipe!

I love that these cookies are vegan too. That means there are no eggs, no milk, or butter in them.

But trust me when I say you cannot tell they are vegan! All my non-vegan friends told me they were the best sugar cookies they’ve ever had.

Why you’ll love this healthy dessert recipe

• Super chewy and soft
• They are vegan and plant-based
• These sugar cookies are dairy-free: no butter and no milk
• They are egg-free: no eggs
• Natural lemon flavor
• Kids will love them
• You can’t tell they are vegan

Ingredients & substitutions

Vegan lemon sugar cookies are easy to make and sure to be your new favorite dessert. Here is a list of all the ingredients you will need so you have everything prepared. Scroll to the recipe card at the bottom to see the exact measurements.

• Flour: I used all-purpose flour for these insanely soft and chewy vegan sugar cookies. Do not substitute with almond flour or coconut flour.
• Arrowroot Powder: This helps with the chewy texture! You only need one teaspoon. If you don’t have arrowroot powder, use cornstarch or tapioca starch.
• Baking Soda: This helps the cookies rise and maintain their super chewy texture. Do not substitute with baking powder!
• Salt: For the perfect sweet and salty combo! You only need 1/4 teaspoon.
• Granulated Sugar: This is also called white cane sugar. Do not substitute with brown sugar or coconut sugar!
• Vegan Butter: I love baking with vegan butter! It’s the best substitute for real butter in baking. You need one stick or 1/2 cup.
• Lemons: Grab 2 lemons! You’ll need the fresh juice and zest to give these vegan sugar cookies the most authentic and natural flavor.
• Almond Milk: You only need 2 Tablespoons of almond milk. You can substitute it with cashew milk or oat milk.
• Vanilla Extract: Just a dash of vanilla adds the best flavor.

Kitchen tools required

You only need a few kitchen utensils to make these chewy vegan lemon sugar cookies. Here is a list:

• One large mixing bowl
• One small mixing bowl
• Electric hand mixer or stand mixer
• Spatula
• Measuring Tools: 1/4 teaspoon, 1/2 teaspoon, 1 Tablespoon, 1/4 cup, and 1 cup.

How to make vegan lemon sugar cookies

These vegan lemon sugar cookies come together in a few simple steps. Any level baker can make them, just follow the recipe card below. Here are step-by-step instructions:

Step 1:

In a medium mixing bowl, combine the flour, arrowroot starch, baking soda, and salt. Set to the side.

Step 2:

Then, in a stand mixer (with paddle attachment) or using an electric handheld mixer, cream together the butter and sugar until fully combined and creamy. It should take about 1 – 2 minutes.

Step 3:

After that, add the lemon juice and almond milk. Mix until combined, be careful not to overwhip.

Step 4:

Then, add the flour mixture in two parts and mix until the dough is combined and slightly “sticky.” Add in the lemon zest when you add the second portion of flour.

Step 5:

Next, cover your mixing bowl with plastic wrap and place it in the fridge to let the dough chill for 45 minutes to 1 hour. You can let it chill for up to 2 – 6 hours if needed.

Step 6:

When your dough is almost done chilling, preheat your oven to 350°F and line two rimmed cookie sheets with parchment paper. Add rolling sugar to a small bowl.

Step 7:

When the cookie dough is ready, use a cookie scooper to portion out about 1.5 Tablespoons of dough for each cookie. Use your hands to roll them into balls, then gently roll each dough ball in the sugar topping. Evenly space them out on your lined cookie sheets. This recipe makes about 22 – 26 cookies.

Step 8:

Finally, bake for 10 – 12 minutes. They will look puffed up, pale, and underdone – that is ok! They will continue to bake as they cool.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy!

How to freeze vegan cookie dough and bake it later

Freezing vegan cookie dough and baking it later is easy. Simply portion out the dough, roll them into balls, space them out in a single layer in an airtight container and freeze for up to 2 months. Let them sit at room temperature for 10 – 20 minutes before rolling in the sugar coating and baking.

Expert vegan baking tips

Use room temperature ingredients. Make sure to use room temperature vegan butter and almond milk. If the butter is cold, it will not cream together correctly with the sugar, and the cookies will flatten out.

Make sure your baking soda is NOT expired. If your baking soda is expired or open for more than six months, your sugar cookies will flatten and spread out. Check the expiration date! To avoid this problem, I always write the date I opened a new container on the box.

Chill the dough. It is super important to chill the sugar cookie dough for at least 45 minutes in the fridge. It ensures that the butter does not seep out in the baking process. If you don’t let the cookie dough chill, the cookies will spread out too much.

Don’t overbake the cookies. These cookies will look underbaked and pale when you pull them out of the oven. That is normal! They will continue to cook on the baking sheet as they cool.

Frequently Asked Questions

What makes this recipe vegan?

These lemon sugar cookies are 100% vegan because they are dairy-free and egg-free! That means there is no butter, no milk, and no eggs in this recipe.

Can I make them gluten-free?

You should have no problem substituting the all-purpose flour with gluten-free 1-to-1 baking flour to make these cookies gluten-free. Let me know if you try this in the comments section below!

Can I use almond flour?

No! Do not substitute the all-purpose flour with almond flour. The cookies will not turn out the same.

Why are my cookies flat?

Sugar cookies flatten out when the butter is too warm or baking soda is expired. Ensure you chill the cookie dough for at least 45 minutes before rolling it out and baking. Also, check the expiration date on your baking soda. And avoid using baking soda that has been open for more than six months. I always reccomend writing the date you open a new container on the box.

Can I make them ahead of time?

Yes, make these cookies 1 or 2 days ahead of time. Simply let them cool and then store them in an airtight container at room temperature.

Can I double the recipe?

Yes, you can easily double this recipe. Make sure not to over-crowd the baking sheet when baking, and cook the sugar cookies in batches.

How to store leftovers:

Storing: For best results, store them in either a sealed, airtight container at room temperature for up to 4 days. You can also store them in the fridge for up to 5 days.

Freezing Baked Cookies: Add cooled baked vegan lemon cookies to a freezer-safe plastic bag or container and freeze for up to 3 months.

If you love this vegan dessert recipe, try these next!

• Vegan Blueberry Pop Tarts
• Gluten Free Blackberry Cobbler
• Vegan Monkey Bread
• Eggless Brownie Skillet Recipe

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

I only recommend products I absolutely love and use myself. In full disclosure, by purchasing a product I recommend, I may receive a small compensation. Thank you for supporting Healthful Blondie!

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