Vegan Lemon Cookies
Ultra tangy and chewy vegan lemon cookies - a perfect zesty treat made with fresh lemon. These cookies are great for summer but honestly delicious any time of the year.
Equipment
- 1 large bowl
- 1 baking tray
- 1 baking parchment / baking sheet
- 1 wooden spoon
- 1 electric hand mixer
Ingredients
- ⅓ cup vegan butter (70 g) room temperature
- ½ cup light brown sugar (90 g)
- lemon zest of 1 unwaxed lemon
- 2 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 pinch salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup all purpose flour (120 g)
Instructions
- In a large bowl, cream together the room temperature vegan butter and brown sugar using an electric hand mixer.
- Stir in the fresh lemon zest, vanilla and lemon juice - don't worry, it's normal for the mix to separate at this stage, it'll come back together in the next step!
- In a separate small bowl, whisk together the salt, baking soda, baking powder and flour. For best results, sift them into the bowl.
- Slowly add the dry ingredients into the wet ingredients and mix everything together with a wooden spoon.
- Place the lemon cookie dough into the fridge for 30 minutes.
- Use a spoon or ice cream scoop to shape your cookies onto a lined baking tray. Place the tray into the fridge for a minimum of 2 hours.
- Preheat your oven to 350°F (180°C) [320°F (160°C) fan].
- Bake the cookies in the middle of the oven for 12-15 minutes or until the edges are firm and golden. Remove the tray from the oven and allow for the cookies to cool completely before removing them from the baking sheet.
Notes
- Storage - Keep the cookies in an airtight container for up to 7 days.
- Lemon - Use fresh lemon for best results!
- Cooling time - do NOT skip the resting time for the cookies, if you want a perfectly chewy texture with a crisp exterior, it's vital!
- Resting - allow for the cookies to cool down completely before removing them from the baking sheet.
- Crunchy - If you love your cookies crunchier, replace half of the brown sugar with caster sugar
- Lemon Glaze - drizzle a tangy lemon glaze over your cookies, by mixing icing sugar (powdered sugar) with a little fresh lemon juice. Super zesty!
- Nutty - if you love nutty flavors, then replace 1-2 tablespoon of the flour with almond flour or coconut flour
- Make-ahead - you can store the pre-shaped cookie dough in the fridge for up to 24 hours before baking.
- Crinkle Cookies - this vegan lemon cookie dough is perfect for crinkle cookies! When shaping your cookies, simply roll each cookie into a ball, then roll it in icing sugar (powdered sugar) before baking.