Lemon Sugar Cookies (Vegan)
These lemon sugar cookies are a dream for any lemon lover. Soft, thick, and bursting with fresh lemon juice and zest, they’re rolled in lemon sugar for an extra punch of citrusy flavor. They’re incredibly easy to make, require minimal chill time, and are completely dairy- and egg-free. If you’re craving some spring or summer baking inspiration, this sweet, tart, and zesty treat is just the thing.
What you will need:
These wonderfully simple, perfectly citrusy cookies could not be easier to prepare. They require only pantry friendly ingredients, 2 medium lemons and the only chilling is while the oven is preheating.
Ingredients:
- all-purpose flour
- baking powder
- baking soda
- cornstarch
- cane sugar
- lemon juice
- lemon zest
- vanilla extract
- plant based butter with salt
- plant based yogurt
How to:
Zesting and Juicing:
Let’s get the prep work out of the way and juice and zest the lemons. Two tablespoons of zest will be needed for the batter along with 1/2 teaspoon of zest for the rolling sugar. Only 1 tablespoon of juice is needed for the batter. Set the juice and zest aside for later.
Batter:
To a small bowl, add all of the dry ingredients – the all-purpose flour, baking soda, baking powder and cornstarch. Whisk the ingredients until well combined and set the bowl aside. To a medium bowl, add the sugar and 2 tablespoons of lemon zest. Rub the zest into the sugar with your fingers until all of the sugar is coated in zest. Add the room temperature butter to the bowl. Using a handheld mixer, blend the butter and sugar together at high speed until light, fluffy and creamy -about 2 minutes. Add the yogurt, lemon juice and vanilla extract to the bowl, continue blending at high speed for about 30 seconds or until well combined. Add the dry ingredients to the wet ingredients, blending at medium speed until no more flour can be seen.
Using a 3-tablespoon cookie scoop, scoop the cookies and place them on a parchment lined pan. Once all of the cookies have been scooped place the pan in the refrigerator for the dough balls to chill while the oven preheats.
Baking:
Preheat the oven to 350F, line 2 cookie sheets with parchment paper. Get the rolling sugar ready by combining the sugar and 1/2 teaspoon of lemon zest. Rub the zest into the sugar with your fingers until all of the sugar is coated in zest. Once the oven reaches temperature, remove the dough balls from the refrigerator. Roll each dough ball between your palms to smooth it out, roll it in the lemon sugar and then place it on one of the prepared cookie sheets. Repeat this process for the rest of the cookie dough balls.
Bake the cookies for 13 minutes or until set. Let them cool on the pan for 5 to 10 minutes before transferring them to a cooling rack. Store the cookies in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Lemon Sugar Cookie (Vegan)
Ingredients
Cookies
- 3 cups / 360 grams all purpose flour
- ¾ tsp baking powder
- ¾ tsp baking soda
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 2 tbsp lemon zest
- ½ tsp vanilla extract
- 12 tbsp / 168 grams plant based butter with salt -room temperature
- 6 tbsp / 90 grams plant based yogurt -room temperature
- 1 cup + 2 tbsp / 225 grams cane sugar
Rolling Sugar
- 4 tbsp / 50 grams cane sugar
- ½ tsp lemon zest
Instructions
- Zest and juice the lemons – Two medium size lemons should be enough.
- In a small bowl add the flour, baking soda, baking powder and cornstarch: whisk to combine and set aside.
- In a medium bowl, add the sugar and lemon zest. Rub the sugar and zest together until well combined.
- Add the room temperature butter to the sugar mixture. Blend on high with a handheld mixer until fluffy and creamy- about 2 minutes.
- Add the yogurt, lemon juice, vanilla extract and continue blending at high speed until well combined – 30 seconds to 1 minute.
- Add the dry ingredients to the wet ingredients, blending at medium speed until just combined.
- Scoop 3 tablespoon size dough balls and place them on a parchment lined pan. Place the pan in the refrigerator while the oven preheats.
- Preheat the oven to 350 F, line 2 cookie sheets with parchment paper and prepare the rolling sugar. Add the sugar and zest to a small bowl, rubbing the sugar and zest together until well combined.
- Once the oven reaches temperature, remove the dough balls from the refrigerator. Roll each dough ball between your palms to smooth them out, roll them in the lemon sugar and then place them on a prepared pan.
- Bake the cookies for 13 minutes or until set. Let them cool on the pan for 5 to 10 minutes before transferring them to a cooling rack.
- Store the cookies in an airtight container at room temperature.
