Vegan Lemon Cookies

This simple vegan lemon cookie recipe boasts a melt-in-your-mouth cookie, infused with lemon flavor and topped with a swirl of lemon glaze. Make a double batch and freeze some to have on hand for guests or for sweet treats!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 8

Resting Time 30

Total Time 13

Servings cookies

Calories 91kcal

Author Marly McMillen

Equipment

Ingredients

¾ cup vegan butter
¾ cup sugar
1 tablespoon ground flaxseeds
1 tablespoon cornstarch
2 tablespoons lemon juice
2 tablespoons unsweetened almond milk
1 teaspoon lemon extract
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt

For the Lemon Glaze

½ cup powdered sugar
1 tablespoon coconut oil , melted
⅛ teaspoon ground turmeric
¼ teaspoon lemon extract
2 teaspoons lemon juice

Cups - Metric

Instructions

Heat your oven to 350°F/175°C. Line a cookie sheet with parchment paper or a silicone mat.
In a mixing bowl, combine the vegan butter and sugar. Beat on medium-high speed until light and fluffy, about 1 minute. Add flax, cornstarch, lemon juice, milk, and extract. Beat for another minute to combine. Scoot the ingredients to one side of the bowl.
In the other side of the bowl add the flour, baking powder, and salt. Stir to combine. Use a mixer to incorporate butter mixture into the flour mixture. Beat until combined.
Use a small cookie dough dispenser to make bite-size balls of dough. Roll the dough balls between your hands to make smooth balls. Place balls ½" apart on an ungreased cookie sheet. Use the back of a glass to lightly flatten each cookie dough ball. Bake for 8 minutes until cookies are slightly golden around the edges. Remove from oven and transfer to a wire rack to cool completely.
To make the lemon glaze, combine powdered sugar and coconut oil in a bowl. Stir to combine. Add turmeric and lemon extract and stir again. Finally, add plant-based milk 1 teaspoon at a time until desired consistency is reached. Top each cooled cookie with a swirl of frosting.
Store in an airtight container at room temperature for up to 5 days, in the fridge for up to 10 days, or in the freezer for up to 2 months.

Nutrition