Vegan Lemon Sugar Cookies

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!

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 45

Serving cookies

Ingredients

The Cookies:

1 ¾ cup all-purpose flour, spooned & leveled
1 teaspoon arrowroot powder or cornstarch
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
½ cup vegan butter, room temperature (I like Earth Balance Sticks)
2 tablespoon fresh lemon juice
2 tablespoon almond milk, oat and cashew work too
1 teaspoon vanilla extract
2 tablespoon 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

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!

Flour: Don't substitute the all-purpose flour with almond flour, coconut flour, or oat flour.

Arrowroot Powder: If you don’t have arrowroot powder, use cornstarch or tapioca starch.

Freezing Cookie Dough: 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.

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.

Nutrition

Course Dessert

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!