Vegan Lemon Sugar Cookies Recipe

It shouldn’t astonish all of you that a lemon treat formula has FINALLY made it to SGTO. For one, sugar treats are likely my preferred pastry (thus my fixation on my Vegan Funfetti Sugar Cookies and my Vegan Cinnamon Roll Cookies). Tied for close second, however, is any treat that is lemon seasoned.

There are unquestionably a decent amount of lemon treat plans out there, yet I need to state, I was frustrated that such a large number of them ONLY use lemon pizzazz for flavor.

To be completely forthright, the majority of the plans I attempted before these treats were simply not lemony enough for me! That is the reason I realized the time had come to bring a veggie lover, sans dairy, and incredibly chewy lemon treat formula to the blog. These lemon sugar treats are made with lemon pizzazz AND lemon juice for the ideal measure of lemon flavor.

Vegan Lemon Sugar Cookies

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Recipe by shortgirltallorder Course: SnacksCuisine: AmericanDifficulty: Easy


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Vegan lemon cookies with a deliciously tangy and fresh lemon flavor and a soft and buttery texture. Super easy recipe with perfect results.


  • 1/2 cup cold sliced vegan butter (113 grams)

  • 1/2 cup + 2 Tbsp organic sugar (124 grams)

    *Use 1/2 cup (108 grams) in the dough and set aside 2 Tbsp (16 grams) for rolling the dough before baking

  • 1 Tbsp ground flax (10 grams)

  • 2 Tbsp lemon juice (32 grams)

  • 2 tsp lemon zest (2 grams)

  • 1 tsp vanilla (5 grams)

  • 1 cup + 3 Tbsp all purpose flour (154 grams)

  • 1/2 tsp baking powder (2 grams)

  • 1/2 tsp salt (2 grams- only use if using an unsalted butter, if butter is salted reduce to 1/4 tsp)


  • First add the butter and 1/2 cup of the sugar to a bowl and cream together until light and fluffy, about 1 minute. Then, add in the ground flax, lemon juice, lemon zest, and vanilla and mix together.
  • Next, add in sifted flour, baking powder, and salt to the mixing bowl. Mix until a smooth and thick cookie batter forms. Do not overmix or else you will form too much gluten and the cookies will not spread as much and be tough.
  • Next, add the bowl of dough to the fridge, cover, and let chill for 30 minutes- 1 hour.
  • Cover a baking sheet in parchment paper and preheat the oven to 350F. Next, remove the dough from the fridge and use a 1.5 Tbsp cookie scoop to form your cookie dough (30 grams per cookie of dough). Roll into balls between your palms and then roll in the 2 Tbsp of sugar that was set aside so that each dough ball is coated.
  • Place the lemon sugar cookie dough balls onto the baking sheet. If you want flatter cookies, you can slightly press the dough down with your palm, but leave as is for the cookies you see pictured. Make sure that each cookie is kept about 2 inches apart since they will spread while baking.
  • Bake for 10-14 minutes until bottoms are lightly browned and the cookie is cooked through but has slightly soft centers. The cookies will continue baking after they are removed from the oven so the centers should still be soft, but not glossy or raw, when they are removed from the oven.
  • Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie. Then, let the cookies cool on the baking sheet for 5-10 minutes. The cookies will be soft and puffy out of the oven and will naturally deflate a little while cooling.
  • Once the cookies have cooled, serve and enjoy!


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