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These melt in your mouth Soft Lemon Vegan Cookies are irresistible, tangy, soft, slightly thick. Drizzle or dunk them in some lemon glaze for an added boost of sweetness and tang!
Ingredients you’ll need for these Vegan Soft Lemon Cookies:
All-purpose flour – I prefer to measure in grams, but if you don’t have a scale you can also use measuring cups in this recipe! Just be sure to spoon the flour into the measuring cup and level off the top once it’s full!
Sugar – this recipe calls for granulated and soft brown sugar, using both of these sugars is what ensures these vegan cookies are sweet enough and soft!
Lemons – what would a lemon cookie be without lemons?! this recipe calls for lemon juice and 2tbsp of zest! Make sure you buy unwaxed lemons!
Flaxseed meal – when the flaxseed meal is combined with the lemon juice it creates an egg-like texture, making it perfect to help bind everything together!
Salted vegan butter – I’ve also preferred to use salted vegan butter, but if you only have unsalted vegan butter available, use that! Just add a little salt, around 1/4 tsp.
Cornflour – also helps create soft cookies!
Baking soda – is the leavening agent! You can’t substitute it with baking powder!
Why you need to refrigerate dough:
- Refrigerating cookie dough overnight prevents cookies from spreading out too quickly when baking. Popping the dough into the fridge allows the fat (vegan butter) to cool. It ensures soft cookies.
- Popping the cookie dough into the fridge also makes for a more flavourful cookie!
- If you can’t wait till the next day to make these cookies, refrigerate for at least 4 hours!
How to Store Soft Lemon Cookies:
You can store these cookies in the fridge for up to 4 days when stored in an air-tight container. You could also freeze them for up to one month!
How-to video tutorial:
More Vegan desserts you’ll love:
- Strawberry Crumble Bars
- Cinnamon Roll Twist Bread
- Self Saucing Mocha Hazelnut Pudding
- Raspberry Banana Bread
Ingredients
Lemon Cookies
- 240 g plain flour (2 cups)
- 113 g vegan butter (1/2 cup)
- 100 g granulated sugar (1/2 cup)
- 50 g light brown sugar (1/4 cup, packed)
- 2 tbsp lemon zest
- 1 tbsp flaxseed meal
- 3 tbsp fresh lemon juice
- 1 tsp baking soda
- 2 tbsp cornflour
Lemon Icing (optional)
- 2 tbsp fresh lemon juice
- 1 cup icing sugar
Instructions
- Mix the flaxseed meal and lemon juice and set aside for around 5 minutes.
- Whiz the sugars with the lemon zest in a food processor.
- Sift the flour, cornflour and baking soda together and give it a mix.
- Beat butter with the infused sugar with a hand held or stand mixer until light and fluffy.
- Mix in the flax mixture.
- Add in the dry ingrediants and mix until well combined.
- Cover the dough and refrigerate overnight.
- Once chilled pre-heat the oven to 180°C/160°C fan and line baking tray with parchment paper.
- Scoop out 2 tablespoons of the mixture and shape into a ball.
- Place dough onto baking tray, leaving about two inches of space between the cookies to allow for spreading.
- Bake for 15-18 minutes.
- Place remainder of cookie dough balls into the fridge until needed to bake.
- Once cookies are baked allow them to cool on the baking tray for 10 minutes and then transfer onto a cooling rack.
- Make icing once all cookies have baked and cooled.
