Description
These Vegan Lemon Cookies are a delightful treat bursting with fresh lemon flavor and a soft, tender texture. Made with vegan butter and plant-based yogurt, they are perfect for anyone seeking a dairy-free, egg-free dessert that doesn’t compromise on taste. The cookies are coated in powdered sugar for an extra sweet touch and baked to golden perfection, resulting in a refreshing citrus cookie ideal for any occasion.
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 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 2 baking trays or cookie sheets with parchment paper and set aside. In a mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt, then set aside. Also, place the powdered sugar in a separate small bowl for later use.
- Flavor the sugar: In another large mixing bowl, combine the granulated sugar and freshly grated lemon zest. Use your fingertips to rub the zest into the sugar well, releasing the citrus oils and infusing the sugar with fresh lemon flavor.
- Mix the wet ingredients: Add the melted vegan butter into the sugar and lemon zest mixture and whisk until combined. Then whisk in the plant-based yogurt (Greek-style or soy/coconut alternatives), freshly squeezed lemon juice, and vanilla extract until the mixture is smooth and uniform.
- Mix the dry ingredients: Add the prepared flour mixture (flour, baking soda, baking powder, salt) into the wet ingredients bowl. Gently fold the dry ingredients into the wet mixture using a spatula until just combined, being careful not to overmix.
- Chill the dough: Cover the bowl tightly with cling film or a lid and refrigerate the cookie dough for at least 15 minutes. This helps the dough firm up and improves texture for baking.
- Shape and roll: After chilling, scoop out 12 equal portions of dough (approximately 50g each). Roll each portion into a ball, then gently roll the balls in the reserved powdered sugar to coat. Place the coated dough balls on the prepared baking trays, spacing them at least 2 inches apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for about 10 minutes. Once baked, remove the trays from the oven and use a large cookie cutter to gently round off the edges of each cookie for a neat, uniform shape. This technique prevents the cookies from looking large and flat. Let the cookies cool on the baking trays for about 5 minutes before transferring them to a wire rack.
- Storage: Once completely cooled, store the vegan lemon cookies in an airtight container at room temperature. They remain fresh and delicious for up to 5-6 days.
Notes
- For best results, freshly grate lemon zest right before mixing to maximize flavor and aroma.
- You can substitute the vegan butter with any plant-based margarine, but avoid using oil alone as it may affect the texture.
- If you do not have Greek-style or skyr yogurt alternatives, unsweetened soy or coconut yogurt works well as a vegan substitute.
- The refrigeration step is important to ensure the dough holds its shape and produces tender cookies.
- Shaping the cookies with a cookie cutter after baking helps achieve an attractive, consistent round shape.
- Store cookies in an airtight container at room temperature; avoid refrigerating as this may dry them out.
- These cookies are naturally vegan and dairy-free, suitable for those avoiding animal products.
