Vegan Lemon Cookies

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Chewy, easy to make, and bursting with lemon flavor, these vegan lemon cookies are the best sweet treat! Topped with a cream cheese frosting and lemon zest, they're the perfect spring-inspired cookie.

Prep Time10

Cook Time10

Chill Time20

Course: Dessert

Cuisine: American

Keyword: cookies, lemon cookies, cream cheese frosting, dessert

Servings: Cookies

Calories: 284kcal

Author: Natalie Marie

Ingredients

Cookies

⅔ cup cane sugar
2 heaping tsps lemon zest
½ cup vegan butter, softened
2 tbsp non-dairy milk
2 tbsp fresh lemon juice
1 tsp vanilla
1 ¼ cup all-purpose flour
¼ tsp baking soda
¾ tsp baking powder
½ tsp salt

Cream Cheese Frosting

⅓ cup vegan cream cheese*, softened
¼ cup vegan butter, softened
2 cups powdered sugar
½ tbsp fresh lemon juice
non-dairy milk, or as needed

Instructions

How to make the Cookies

Preheat the oven to 350F and prepare a lined baking sheet.
In a medium-sized bowl, combine the sugar and lemon zest. Rub together with your fingers for 2-3 minutes until combined.
To a stand mixer, add the lemon sugar and softened vegan butter. Beat for 1-2 minutes on medium-low speed until whipped together.
Add in the wet ingredients (the lemon juice, vanilla, and dairy-free milk) and beat for another 1-2 minutes until combined.
Slowly add in the dry ingredients (baking soda, baking powder, salt and flour) and beat on medium speed until a dough forms.
Cover the mixing bowl with a towel or plastic wrap and place in the fridge for 20 -30 minutes. If you used very softened butter, you may need to chill closer to an hour.
Using a cookie scoop or your hands, add one to two tablespoons of dough onto your prepared baking sheet.
Bake for 10-12 minutes, or until the sides are lightly golden brown. They will harden as they cool, so if they look underbaked at first, no need to worry!**
Place on a wire rack and let cool.

How to Make the Frosting

Prepare the frosting by adding softened vegan cream cheese and softened vegan butter to a stand mixer. Beat on medium speed for 2-3 minutes until combined.
Slowly add in the powdered sugar and continue whipping on medium speed until a frosting forms.
Add in the lemon juice and beat the mixture on medium speed until combined.
If too thick, add in the non-dairy milk until you've reached your ideal consistency.
Frost the cookies once they have cooled completely and optionally top with lemon zest.

Notes

*For the frosting it's important to use a mild, good quality cream cheese. Brands I recommend include: Trader Joe's brand, Tofutti, and SimplyV.

**If you notice your cookies aren't spreading after 6-7 minutes, remove from the oven, and smack the pan on the counter to help deflate the cookies. For a chewier texture, you can also do this once you remove the cookies after baking.

Nutrition