Lemon Sugar Cookies (Vegan)
These cookies are a lemon lover’s dream. They are wonderfully soft and citrusy, with no eggs or dairy. A new family favorite is just waiting to be made.
These lemon sugar cookies are like a spring day in your mouth. They have a lovely soft texture and a punch of tart lemon in the cookie and glaze. Not only is this cookie incredibly simple to prepare, but it tastes even better. What are you waiting for? Your new favorite lemon sugar cookie is waiting for you.
What you will need:
This is a super simple recipe with one requirement – lemons. All you will need is a handful of everyday pantry items along with 1 or 2 lemons for juicing and zesting.
- all purpose flour
- baking soda
- cream of tartar
- cane sugar
- lemon juice
- lemon zest
- plant based butter with salt
- plant based yogurt
How to:
Let’s start off by juicing and zesting the lemon(s). Two teaspoons of juice are needed for the cookie batter, and two teaspoons of juice are needed for the glaze. Two tablespoons of zest are needed for the batter. One lemon was enough to provide all the juice and zest that was required but I did need to grab a second lemon for the decorative zest on top of the baked cookies. Melt the butter in a small pot on the stovetop. As soon as the butter is completely melted and just begins to slightly bubble, remove the pot from the heat and add the lemon zest. Stir to combine and set aside to cool to room temperature. In a small bowl, add the flour, baking soda, and cream of tartar; whisk to combine and set aside. In a medium bowl, add the room-temperature butter with lemon zest, lemon juice, yogurt, and sugar, and stir to combine for about a minute. To the wet ingredients, add the dry ingredients, mixing until just combined.
Place the batter in the refrigerator, preheat the oven to 350F, and prepare two cookie sheets by lining them with parchment paper. Once the oven is ready, take the batter from the refrigerator and scoop the dough balls with a 3 tablespoon scoop. Roll the balls between your palms to smooth them out, roll them in sugar, and place them on a prepared cookie sheet. Bake the cookies for 12 minutes. Once out of the oven, let the cookies rest on the pan for 5 to 10 minutes then transfer to a cooling rack.
You can prepare the glaze while the cookies cool. Mix the powdered sugar and lemon juice in a small bowl, stirring to blend them thoroughly and smoothly. You can drizzle the glaze over the cookies after they’ve come to room temperature. If desired, you can add a little zest to the top of each glazed cookie for a finishing touch.
Alright, let’s get started. Please make, bake and enjoy!
Lemon Sugar Cookie (Vegan)
Ingredients
- 1¾ cup / 210 grams all purpose flour
- ½ tsp cream of tartar
- ¼ tsp baking soda
- 2 tsp lemon juice
- 2 tbsp lemon zest + extra to decorate the tops
- 8 tbsp / 113 grams plant based butter with salt
- 4 tbsp / 60 grams plant based yogurt
- 1 cup / 200 grams cane sugar
- ½ cup / 100 grams cane sugar for rolling
Glaze
- 6 tbsp / 45 grams powdered sugar
- 2 tsp lemon juice
Instructions
- Zest and juice the lemon(s) – you will need 2 tsp of juice for the cookies/ 2 tsp of juice for the glaze and 2 tbsp of zest for the cookies. One Lemon should be enough depending on the size of the lemons. If you want extra for decorating the tops of the cookies, you may need a second lemon.
- In a small pot, melt the butter. The minute it starts slightly bubbling take the pot off the heat and add the lemon zest. Stir to combine and set aside to cool to room temperature.
- In a small bowl add the flour, baking soda and cream of tartar: whisk to combine and set aside.
- In a medium bowl add the room temperature melted butter with lemon zest, lemon juice, yogurt and sugar; whisk to fully incorporate, about a minute.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Place the batter in the refrigerator, preheat the oven to 350F and prepare 2 cookie sheets by lining them with parchment paper. Once the oven is ready take the batter from the refrigerator and scoop dough balls with a 3 tablespoon scoop, roll the balls between your palms to smooth them out, roll them in sugar and place on a prepared cookie sheet. Bake the cookies for 12 minutes. Once out of the oven let the cookies rest on the pan for 5 to 10 minutes then transfer to a cooling rack.
- While the cookies are cooling the glaze can be prepared. In a small bowl combine the powdered sugar and lemon juice, stirring until it is well combine and smooth. Once the cookies reach room temperature the glaze can be drizzled on. A little zest can be sprinkled on each glazed cookie for a final look if you choose.
