Vegan Lemon Sugar Cookies

Name: Vegan Lemon Sugar Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 45 min
Ingredients: 1 ¾ cup all-purpose flour (spooned & leveled); 1 tsp arrowroot powder or cornstarch; ½ tsp baking soda; ¼ tsp salt; ¾ cup granulated sugar; ½ cup vegan butter; 2 tbsp fresh lemon juice; 2 tbsp almond milk (oat and cashew work too); 1 tsp vanilla extract; 2 tbsp lemon zest; ¼ cup granulated sugar (for rolling and coating)

These soft and chewy vegan lemon sugar cookies are perfectly sweet, dairy-free, and egg-free. Made with fresh lemon zest and rolled in sugar, they're light, lemony, and so good you’d never guess they’re vegan!

I originally published this lemon sugar cookie recipe in May 2021. I'm now updating the photos, adding more step-by-step shots, and sharing new tips to make it even easier for you to make!

If I had to pick my favorite type of cookie, it would probably be either a sugar cookie or a snickerdoodle. They’re both so soft, pillowy, perfectly buttery, and just downright delicious. I already have classic sugar cookies and Lofthouse sugar cookies on my blog, but this lemony variation? Incredible!

These lemon sugar cookies are soft, light, and perfectly sweet, with the best natural lemon flavor. The bright, tangy taste comes from fresh lemon zest and juice—no lemon extract here!

And the best part? They’re 100% vegan, meaning no eggs, milk, or butter. But you’d never know it! Just look at the pictures—still unbelievably soft and buttery.

Trust me when I say you cannot tell they’re vegan. Even my non-vegan friends said these are the best sugar cookies they’ve ever had! My family is obsessed, and I can't wait to hear what you think.

Why you'll love this recipe:

Soft & Chewy – These cookies have the perfect pillowy texture.
Naturally Lemony – Made with fresh lemon zest and juice—no extracts!
Vegan & Egg-Free – Completely dairy-free and egg-free, yet still buttery and delicious.
Quick & Easy – Simple ingredients and no complicated steps.
Sugar-Coated Crunch – Rolled in sugar for that irresistible sweet finish.

Ingredients needed

These soft vegan lemon cookies are so easy to make. Here is a list of all the ingredients you will need to prepare everything. Scroll to the recipe card at the bottom to see the exact measurements.

all ingredients in vegan lemon cookies in small bowls including vegan butter, almond milk, lemon zest, sugar, all purpose flour, baking soda, lemon juice, and arrowroot powder

Flour: Use all-purpose flour for the perfect soft, chewy texture. Avoid almond or coconut flour as substitutes.
Arrowroot Powder: Helps create that chewy texture! Just 1 teaspoon is needed. If you don’t have it, cornstarch or tapioca starch work well too.
Baking Soda: Essential for the cookies to rise and stay chewy. Don’t swap it for baking powder.
Salt: A pinch of salt (¼ teaspoon) balances the sweetness.
Granulated Sugar: White cane sugar is best for this recipe. Avoid using brown or coconut sugar.
Vegan Butter: Use 1 stick (or ½ cup) for a buttery texture that makes the cookies melt-in-your-mouth.
Lemons: You’ll need 2 fresh lemons for both juice and zest to get that bright, natural lemon flavor—no lemon extract here!
Almond Milk: Only 2 tablespoons are needed, but feel free to substitute with cashew or oat milk.
Vanilla Extract: A little splash adds a subtle but perfect flavor boost.

Step-by-step how to make vegan lemon sugar cookies

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

Mix the Wet Ingredients – Cream the butter and sugar until smooth, then mix in lemon juice and almond milk.

vegan lemon sugar cookie dough in mixing bowl

Make the Dough - Gradually add the flour and lemon zest until a slightly sticky dough forms. Chill for 45 minutes to 1 hour.

how to roll cookies dough balls in sugar before baking

Roll & Coat – Preheat the oven to 350°F. Then, scoop about 1.5 tablespoons of dough per cookie, roll into balls, and coat in sugar. Place on baking sheets.

Bake & Cool – Bake for 10–12 minutes. They’ll look soft and slightly underdone but will firm up as they cool.

Video Tutorial

Equipment Needed

One large mixing bowl
One small mixing bowl
Electric hand mixer or stand mixer
Spatula
Measuring Tools

Top Tips

Use Soft Butter – Let vegan butter sit at room temp before mixing. Cold butter won’t mix well, and melted butter makes cookies spread too much.
Chill the Dough – Don’t skip this! Chilling for 45+ minutes keeps cookies from spreading too thin.
Don't Overbake – They’ll look pale and soft when you take them out—that’s okay! They’ll firm up as they cool.
Measure Flour Correctly – Spoon and level flour instead of scooping straight from the bag to avoid dry cookies.

Substitutions & Variations

Make them Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free option.
Arrowroot Powder: Replace arrowroot powder with an equal amount of cornstarch or tapioca starch.
Vegan Butter: Swap vegan butter with coconut oil.
Almond Milk: Substitute almond milk with any other non-dairy milk like soy, oat, or cashew milk.
Lemon Juice and Zest: In a pinch, use bottled lemon juice instead of fresh and lemon extract instead of zest.
Lemon Poppy Seed – Mix in 1 tablespoon of poppy seeds for a fun twist.
Frosted Lemon Cookies – Top with a simple lemon glaze or vegan frosting for extra sweetness.

Frequently Asked Questions

What makes these lemon cookies vegan?

These cookies are 100% vegan because they are dairy-free and egg-free! There’s no butter, milk, or eggs in the recipe.

Can I make them gluten-free?

Yes, you can easily substitute all-purpose flour with a gluten-free 1-to-1 baking flour to make them gluten-free. Let me know how they turn out in the comments!

Can I use almond flour?

No, almond flour won't work as a substitute for all-purpose flour in this recipe. The cookies won’t turn out the same.

Why are my sugar cookies flat?

Flat cookies can happen if the butter is too warm or if the baking soda is expired. Be sure to chill your dough for at least 45 minutes before baking, and always check the expiration date on your baking soda (avoid using it if it’s been open for more than six months). I recommend writing the date you open a new container on the box.

Can you freeze vegan cookie dough and bake it later?

Yes! To freeze, portion out the dough, roll into balls, and place them in a single layer in an airtight container. Freeze for up to 2 months. When ready to bake, let them sit at room temperature for 10-20 minutes before rolling in sugar and baking.

Storage

Storing: Keep your vegan lemon cookies in an airtight container at room temperature for up to 4 days. They’ll also stay fresh in the fridge for up to 5 days.

Freezing: Place cooled cookies in a freezer-safe bag or container and freeze for up to 3 months.

vegan lemon sugar cookies on parchment paper

More vegan dessert recipes!

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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!