Description
Delightfully zesty and tender vegan lemon cookies that burst with fresh lemon flavor and a perfect sweet-tart balance. These cookies are easy to make with simple plant-based ingredients, making them a refreshing treat for any time of day.
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 (organic if in the US)
- 200 g granulated sugar (organic if in the US)
Wet Ingredients
- 2 ½ tablespoons lemon zest (freshly grated)
- 130 g vegan butter (melted)
- 40 g Greek-style yogurt or skyr (or regular unsweetened soy or coconut yogurt)
- 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 them aside. In a mixing bowl, whisk together the flour, baking soda, baking powder, and sea salt, then set aside. In a separate small bowl, measure out the powdered sugar and set aside.
- Flavor the sugar: In a large mixing bowl, combine the granulated sugar and freshly grated lemon zest. Use your fingertips to rub the zest into the sugar until fragrant and well incorporated, enhancing the sugar with bright lemon aroma.
- Mix the wet ingredients: Whisk the melted vegan butter into the lemon-sugar mixture, ensuring an even blend. Then stir in the yogurt, freshly squeezed lemon juice, and vanilla extract until fully combined.
- Mix the dry ingredients: Gradually add the previously whisked flour mixture (flour, baking soda, baking powder, salt) to the wet ingredients. Fold everything together carefully with a spatula until just combined, being careful not to overmix to keep cookies tender.
- Chill the dough: Cover the bowl with the cookie dough and refrigerate for at least 15 minutes. Chilling helps the dough firm up, making it easier to handle and improving the final cookie texture.
- Shape and roll: Scoop out approximately 12 portions of dough, about 50 grams each. Roll each portion into a ball, then roll each ball in the reserved powdered sugar to coat evenly. Place the coated cookie balls on the prepared cookie sheets, spacing them at least 2 inches apart to allow for spreading.
- Bake: Place the trays in the preheated oven and bake for 10 minutes. Once baked, remove the cookies from the oven and immediately press a large cookie cutter around the edges to round them off, creating a neat and uniform shape. This step prevents the cookies from becoming too flat and irregular. Allow the cookies to cool on the baking tray for about 5 minutes before transferring to a wire rack.
- Storage: After the cookies have fully cooled, store them in an airtight container at room temperature. They will stay fresh and delicious for up to 5-6 days.
Notes
- Use fresh lemon zest and juice for the best and most vibrant lemon flavor.
- Chilling the dough is important to achieve the ideal texture and shape.
- If you prefer a different yogurt base, unsweetened soy or coconut yogurt works well as a vegan alternative.
- Rolling the cookies in powdered sugar before baking enhances their appearance and sweetness.
- The cookie cutter step after baking helps produce beautifully round cookies but can be skipped for a more rustic look.
- Store cookies in an airtight container at room temperature for optimal freshness.
