Last Updated on March 13, 2022
These Vegan Lemon Sugar Cookies are a perfect way to celebrate the start of Spring!
They are a light and crisp cookie that are bursting with a refreshing lemon flavor.
If you are a fan of lemon desserts, you are going fall in love with these cookies!
These cookies will melt in your mouth and brighten your day with a little bit of sunshine in each bite.
Not only are they so easy to make but they also use simple ingredients.
The cookies have a chewy middle with a slight crisp golden brown edge and topped with a tart lemony glaze.
And since spring is just around the corner, these cookies would be an easy springtime dessert for your family’s celebrations!
Ingredients for these Vegan Lemon Sugar Cookies
- Flour – This recipe calls for an all purpose flour.
- Egg Substitute – In this recipe I used a powdered egg substitute. An egg substitute replicates the action of an egg in a recipe.
- Vegan Margarine – Margarine has a higher water content, this will give the cookies a softer texture.
- Oil – I used the buttery avocado oil in these cookies. The oil will keep the cookies moist and give them a tender and fluffy texture.
- Sugar – The sugar is a pure cane sugar. You may notice that there is not a lot of sugar in these cookies, because I added frosting, I felt there was no need for so much sugar in the cookies themselves.
- Baking Powder and Soda – Both baking soda and powder are in these cookies to help with both browning and flavor.
- Plant Based Milk – Unsweetened plain almond milk is used in these cookies to add moisture and to help combine the ingredients.
- Extracts – Both real vanilla and lemon extract were used to give the cookies that lemon taste with a hint of vanilla.
Frosting Ingredients
- Powdered Sugar – This sugar is what give the frosting the sweet smooth texture.
- Turmeric – Turmeric is used to give the frosting the right amount of a yellow color.
- Plant Based Milk – An unsweetened plain almond milk is used to make the frosting spreadable.
- Extracts – Both real lemon and vanilla extract give this frosting the lemon flavor with a hint of vanilla.
How to make these Vegan Lemon Sugar Cookies
Make the dough a day before you plan on baking these cookies.
Mix in a small bowl the powdered egg substitute and set aside.
In a medium sized mixing bowl, add the flour, baking powder, and baking soda together and set aside.
Add the sugar, milk, margarine, oil, vanilla and lemon extract together in a large mixing bowl and blend.
Pour in the egg substitute and continue blending until smooth.
Slowly add the dry ingredients to the wet ingredients until well blended.
Once blended, check to see if the dough will stick together to form a ball, if not add a little milk ( about 1/2 Tbsp at a time ) continue until dough holds together.
Form the dough into a ball, divide the ball in half and place each half into sealable bags.
Place the two bags into the refrigerator over night.
The Next Day
Preheat the oven to 350° F, prepare 2 baking sheets with parchment paper, and set aside.
Flour the counter or a pastry board, cookie cutter, and rolling pin.
Pull out the two dough balls from the refrigerator and place one dough ball in the center of the floured area.
Roll the dough to about 1/8 inch thick and cut with the cookie cutter.
Place the cookies onto a prepared baking sheet.
Finish by rolling, re-rolling, and cutting out the cookies until the dough is used up, adding flour as needed to roll out the cookies.
Both baking sheets can go into the oven at the same time.
Bake for 5 minutes and them rotate the baking sheet and bake for another 5 minutes.
You want the cookies to still be light on top with a slightly golden brown edge.
Watch the cookies closely, baking times can vary depending on many things.
Remove the cookies from the oven, leave them on the baking sheet for a few minutes and then remove them to a cooling rack.
Once the cookies have completely cooled, it is time to frost.
Icing the Cookies
In a small bowl, add the powdered sugar, milk, vanilla, lemon extract.
Stir until the icing is easy to spread on top of the cookies with out sliding off.
Spread the icing over each cookie, and leave the cookies on the cooling rack until the icing hardens.
I personally love to serve these Vegan Lemon Sugar Cookies with a hot or cold tea.
ENJOY!
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Vegan Lemon Sugar Cookies
Equipment
- Free-standing mixer
Ingredients
- 1 1/2 Cup Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 Tbsp Vegan Margarine
- 2 Tbsp Avocado Oil
- 2 Egg Substitutes Equal to 2 eggs.
- 1/2 Cup Sugar
- 2 Tbsp Unsweetened Plain Almond Milk
- 1/4 tsp Real Vanilla Extract
- 1/4 tsp Real Lemon Extract
Frosting Ingredients
- 1 Cup Powdered Sugar
- 1/8 tsp Real Lemon Extract
- 2 1/2 tsp Unsweetened Plain Almond Milk
- Pinch Ground Turmeric
Instructions
Make the dough a day before you plan on baking these cookies.
- Mix in a small bowl the powdered egg substitute and set aside.
- In a medium sized mixing bowl, add the flour, baking powder, and baking soda together and set aside.
- Add the sugar, milk, margarine, oil, vanilla and lemon extract together in a large mixing bowl and blend.
- Pour in the egg substitute and continue blending until smooth.
- Slowly add the dry ingredients to the wet ingredients until well blended.
- Once blended, check to see if the dough will stick together to form a ball, if not add a little milk ( about 1/2 Tbsp at a time ) continue until dough holds together.
- Form the dough into a ball, divide the ball in half and place each half into sealable bags.
- Place the two bags into the refrigerator over night.
The Next Day
- Preheat the oven to 350° F, prepare 2 baking sheets with parchment paper, and set aside.
- Flour the counter or a pastry board, cookie cutter, and rolling pin.
- Pull out the two dough balls from the refrigerator and place one dough ball in the center of the floured area.
- Roll the dough to about 1/8 inch thick and cut with the cookie cutter.
- Place the cookies onto a prepared baking sheet.
- Finish by rolling, re-rolling, and cutting out the cookies until the dough is user up, adding flour as needed to roll out the cookies.
- Both baking sheets can go into the oven at the same time.
- Bake for 5 minutes and them rotate the baking sheet and bake for another 5 minutes.
- You want the cookies to still be light on top with a slightly golden brown edge.
- Watch the cookies closely, baking times can vary depending on many things.
- Remove the cookies from the oven, leave them on the baking sheet for a few minutes and then remove them to a cooling rack.
- Once the cookies have completely cooled, it is time to frost.
Icing the Cookies
- In a small bowl, add the powdered sugar, milk, vanilla, lemon extract.
- Stir until the icing is easy to spread on top of the cookies with out sliding off.
- Spread the icing over each cookie, and leave the cookies on the cooling rack until the icing hardens.
- I personally love to serve these Vegan Lemon Sugar Cookies with a hot or cold tea.
