How to Make Soft Vegan Lemon Cookies

Bright, zesty, and melt-in-your-mouth soft—these vegan lemon cookies are everything a citrus lover dreams of. Made with fresh lemon juice and zest, these cookies strike the perfect balance between tart and sweet. No eggs, no dairy, just pure lemon flavor in a chewy cookie with slightly crisp edges. Whether you’re baking for spring, summer, or just craving something fresh and light, this easy one-bowl recipe has you covered.

Quick Look

Why You’ll Love This Recipe

• Egg-free and dairy-free
• No chill time required
• Made with real lemon juice and zest
• Soft, chewy, and bursting with citrus flavor

Ingredients

• 1/2 cup vegan butter (softened)
• 3/4 cup granulated sugar
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1/4 cup non-dairy milk (like almond, oat, or soy)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• Optional: additional lemon zest or coarse sugar for topping

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened vegan butter and sugar until light and fluffy.
3. Add the lemon zest, lemon juice, non-dairy milk, and vanilla extract. Stir until fully combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually mix the dry ingredients into the wet mixture to form a soft dough.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten slightly with the back of a spoon. Optionally, sprinkle with extra lemon zest or coarse sugar.
8. Bake for 10–12 minutes, or until the edges are just starting to turn golden.
9. Allow cookies to cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.

How to Make Soft Vegan Lemon Cookies

Recipe by The Slow Table TeamCourse: DessertDifficulty: Easy

Servings

18

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

160

kcal

Ingredients

• 1/2 cup vegan butter (softened)

• 3/4 cup granulated sugar

• Zest of 1 lemon

• 2 tbsp fresh lemon juice

• 1/4 cup non-dairy milk (like almond, oat, or soy)

• 1 tsp vanilla extract

• 1 1/2 cups all-purpose flour

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/4 tsp salt

• Optional: additional lemon zest or coarse sugar for topping

Directions

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a large bowl, cream together the softened vegan butter and sugar until light and fluffy.
• Add the lemon zest, lemon juice, non-dairy milk, and vanilla extract. Stir until fully combined.
• In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
• Gradually mix the dry ingredients into the wet mixture to form a soft dough.
• Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Flatten slightly with the back of a spoon. Optionally, sprinkle with extra lemon zest or coarse sugar.
• Bake for 10–12 minutes, or until the edges are just starting to turn golden.
• Allow cookies to cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Add 1/4 tsp turmeric for a natural yellow tint
• For a sweeter cookie, drizzle with a simple lemon glaze (powdered sugar + lemon juice)
• Substitute orange or lime for a different citrus twist
• Use organic sugar to keep the recipe fully vegan

How to Serve

• Enjoy with a cup of tea or coffee
• Pack in lunchboxes or picnic baskets
• Pair with dairy-free lemon sorbet for a refreshing treat

Storage

• Store in an airtight container at room temperature for up to 5 days
• Freeze for up to 2 months. Defrost at room temperature before serving