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A stack of vegan lemon cookies sit in front of a lemon with other cookies around it.

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 minutes
Cook Time 8 minutes
Resting Time 30 minutes
Total Time 13 minutes
Servings 32 cookies
Calories 91kcal


  • 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
  • teaspoon ground turmeric
  • ¼ teaspoon lemon extract
  • 2 teaspoons lemon juice


  • 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.


Calories: 91kcal | Carbohydrates: 12g | Fat: 4g | Saturated Fat: 1g | Sodium: 88mg | Potassium: 17mg | Sugar: 6g | Vitamin A: 200IU | Vitamin C: 0.2mg | Calcium: 4mg | Iron: 0.4mg