Description
These Vegan Lemon Cookies are a delightful treat bursting with fresh lemon flavor and a perfect balance of sweetness. Crispy on the edges and tender on the inside, these dairy-free cookies use vegan butter and plant-based yogurt to achieve their moist texture. With a hint of vanilla and a lemony sugar coating, they’re an ideal snack or dessert for those following a vegan lifestyle or anyone craving a refreshing, zesty cookie. Ready in just 30 minutes, these cookies are baked to golden perfection and easily shaped for a beautiful presentation.
Ingredients
Scale
Dry Ingredients
- 200 g all-purpose flour (plain flour)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- 30 g powdered sugar (use organic if in the US)
- 200 g granulated sugar (use organic if in the US)
Wet Ingredients
- 2 ½ tablespoons lemon zest (freshly grated)
- 130 g vegan butter (melted)
- 40 g Greek-style vegan yogurt or skyr (or regular unsweetened soy or coconut yogurt alternative)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Line two baking trays or cookie sheets with parchment paper and set aside. In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt, then set aside. Separately, place the powdered sugar in a small bowl and set aside for coating.
- Flavor the sugar: In a large mixing bowl, combine the granulated sugar with the lemon zest. Use your fingertips to rub the zest into the sugar thoroughly, releasing its aromatic oils and infusing the sugar with fresh lemon flavor.
- Mix the wet ingredients: Whisk the melted vegan butter into the lemon-scented sugar mixture until well combined. Then add the vegan yogurt, freshly squeezed lemon juice, and vanilla extract, mixing thoroughly to create a smooth, glossy batter.
- Mix the dry ingredients: Gradually add the flour mixture (flour, baking soda, baking powder, salt) into the wet ingredients. Fold gently using a spatula until the dough just comes together and no dry streaks remain, being careful not to overmix.
- Chill the dough: Cover the bowl containing the cookie dough tightly with plastic wrap or a lid. Refrigerate for at least 15 minutes to allow the dough to firm up and the flavors to meld, which will also help the cookies maintain their shape during baking.
- Shape and roll: Remove the dough from the refrigerator. Scoop 12 portions of about 50 grams each and roll them gently into balls between your palms. Roll each ball thoroughly in the powdered sugar, coating every side, then place them on the prepared cookie sheets leaving at least 2 inches (5 cm) of space between each cookie to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10 minutes. Once baked, remove the tray from the oven and, while the cookies are still warm but slightly firm, use a large cookie cutter to gently round off the edges for a neat, uniform shape. This step ensures the cookies are beautifully round rather than large and flat. Let the cookies cool on the tray for about 5 minutes before transferring to a wire rack.
- Storage: Once completely cooled, store the cookies in an airtight container at room temperature. They remain fresh and delicious for up to 5-6 days, making them perfect for advance preparation or sharing.
Notes
- Use freshly grated lemon zest for maximum flavor; avoid the bitter white pith.
- For a fully vegan recipe, ensure the yogurt used is plant-based.
- Chilling the dough helps prevent the cookies from spreading too much during baking.
- Rolling the cookies in powdered sugar adds a sweet, delicate crust that balances the tart lemon flavor.
- The cookie cutter step is optional but recommended for a professional, tidy appearance.
- Store in an airtight container to keep cookies soft and fresh for several days.
