These soft, pillowy vegan lemon sugar cookies are perfectly sweet and are made dairy-free and egg-free. They’re light, lemony, and rolled in sugar. So good that you can’t tell they’re vegan!
The best soft vegan lemon cookies
If I had to pick my “favorite” type of cookie, I think it would either be a sugar cookie or a snickerdoodle. They’re both so soft, so pillowy, the perfect amount of buttery, and just so delicious. I have classic sugar cookies and Lofthouse sugar cookies on my blog, but this lemony variation is incredible!
These lemon sugar cookies are soft, pillowy, perfectly sweet, and have the best natural lemon flavor. The tangy lemon flavor comes from fresh lemon zest and lemon juice; this recipe has no lemon extract!
I love that these cookies are 100% vegan, too. That means there are no eggs, milk, or butter in them. But look at the pictures; they are still so soft and buttery!
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. My family is obsessed, so I cannot wait to hear what you think.
Why you’ll love this cookie recipe:
- Soft & Chewy Goodness: Delight in the irresistibly soft and chewy texture.
- Vegan: Enjoy a vegan-friendly treat with plant-based butter.
- Quick & Easy: Simple ingredients and clear instructions make baking a breeze.
- Natural Lemon Flavor: Experience the refreshing and natural burst of lemon flavor.
- Egg-Free: Perfect for those with egg allergies or those looking for an egg-free alternative.
- Make them Gluten-Free: You can easily make them gluten-free!
- Sugar-Coated: The sweet sugar coating adds an extra layer of deliciousness to every bite.
- Try this gooey, chocolatey vegan molten lava cake next!
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.
- Flour: Use all-purpose flour for the perfect soft and chewy texture; avoid substitutions 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: Essential for the cookies’ rise and super chewy texture; do not substitute with baking powder.
- Salt: Add 1/4 teaspoon for the ideal sweet and salty combination.
- Granulated Sugar: Opt for white cane sugar, avoiding substitutions with brown sugar or coconut sugar.
- Vegan Butter: I love baking with vegan butter! Use one stick or 1/2 cup for the best buttery texture in baking.
- Lemons: Grab 2 lemons for fresh juice and zest, providing an authentic and natural flavor to the vegan sugar cookies. There is NO lemon extract in these cookies!
- Almond Milk: Only 2 tablespoons are needed; you can substitute with cashew milk or oat milk.
- Vanilla Extract: Just a dash of vanilla adds the best flavor.
Kitchen tools needed
You only need a few kitchen utensils to make these soft vegan lemon 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 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:
Step 1:
Combine the flour, arrowroot starch, baking soda, and salt in a medium mixing bowl. Then, set it to the side.
Step 2:
Then, in a stand mixer (with a 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:
Next, mix the flour mixture in two parts 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!
Expert recipe tips:
- Room Temperature Ingredients: Ensure your vegan butter is at room temperature! If not, the cookies will be flat.
- Fresh Lemon Zest: Use fresh lemon zest for the best lemon flavor. This provides a bright and natural citrus taste.
- 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!
- Chill the dough: Chilling the sugar cookie dough in the fridge for at least 45 minutes is super important. 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: The 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.
- Uniform Cookie Sizes: Use a cookie scoop or measure consistently to ensure even baking times. This results in a uniform batch of cookies.
Easy ingredient substitutions:
If you are missing one or two ingredients, don’t worry! Here is a list of ingredient substitutions:
- Flour: 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.
Frequently Asked Questions
What makes these lemon cookies vegan?
These lemon sugar cookies are 100% vegan because they are dairy-free and egg-free! 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.
What can I use instead of arrowroot powder?
Cornstarch or tapioca starch can be used as a substitute for arrowroot powder in equal amounts.
Why are my sugar 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. 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.
How much lemon juice comes out of one lemon?
On average, one medium-sized lemon yields approximately 2 to 3 tablespoons of lemon juice. However, the exact amount can vary depending on the size and juiciness of the lemon.
Can you freeze vegan cookie dough and bake it later?
Freezing vegan cookie dough and baking it later is easy. Simply portion out the dough, roll it into balls, space it out in a single layer in an airtight container, and freeze it for up to 2 months. Let them sit at room temperature for 10 – 20 minutes before rolling in the sugar coating and baking.
How to store and freeze sugar cookies:
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: 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!
- Dark Chocolate Pretzel Bark
- Chocolate Covered Pineapple
- Vegan Molten Lava Cake
- Vegan Blueberry Pop Tarts
- 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!
Vegan Lemon Sugar Cookies
Ingredients
The Cookies:
- 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, room temperature (I like Earth Balance Sticks)
- 2 tbsp fresh lemon juice
- 2 tbsp almond milk, oat and cashew work too
- 1 tsp vanilla extract
- 2 tbsp lemon zest
Coating:
- ¼ cup granulated sugar, for rolling and coating
Instructions
- In a medium mixing bowl, combine the flour, arrowroot starch, baking soda, and salt. Set to the side.
- 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.
- Next, add the lemon juice, almond milk, and vanilla. Mix until combined, be careful not to overwhip.
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
Nutrition
I only recommend products I love and use myself. In full disclosure, I may receive a small compensation for purchasing a product I recommend. Thank you for supporting Healthful Blondie!
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Jillian F says
so much lemon and the perfect about of sweet! love these Tati.
Tati Chermayeff says
Jillian, how awesome!! So happy you liked these.
Brynn Murray says
I could eat the whole batch!!!