Lemon Sugar Cookies (Vegan) (Edit recipe)

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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.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

13 minutes

INGREDIENTS

14

Serves: 16

Ingredients

Cookies

3 cups All Purpose Flour
.75 tsp Baking Powder
.75 tsp Baking Soda
1 Tbsp Cornstarch
1 Tbsp Lemon Juice
2 Tbsp Lemon Zest
.5 tsp Vanilla Extract
12 Tbsp Plant-Based Butter, -room temperature
6 Tbsp Almond Milk Yogurt, -room temperature (any plant-based yogurt will work)
225 grams Cane Sugar, (1 cup + 2 tablespoons)

Rolling Sugar

4 Tbsp Cane Sugar
.5 tsp Lemon Zest

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	228
Fat:	8 g
Carbohydrates:	35 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	109 mg
Fiber:	1 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.