Vegan Lemon Olive Oil Sugar Cookies (Print Version)

Crisp-edged, chewy sugar cookies infused with bright lemon and rich olive oil. A dairy-free delight perfect for any occasion.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

05 - 1/2 cup extra virgin olive oil
06 - 2 tablespoons freshly grated lemon zest
07 - 1/4 cup fresh lemon juice
08 - 1/4 cup non-dairy milk
09 - 1 teaspoon pure vanilla extract

→ To Finish

10 - 1/4 cup granulated sugar for rolling

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking soda, and salt until evenly distributed.
03 - In a separate bowl or measuring jug, whisk olive oil, lemon zest, lemon juice, non-dairy milk, and vanilla extract until well combined.
04 - Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined and a soft dough forms. Avoid overmixing to prevent tough cookies.
05 - Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in granulated sugar to coat completely.
06 - Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball with your fingers or the bottom of a glass.
07 - Bake for 11 to 13 minutes, until edges are lightly golden. Centers will still appear soft but will set upon cooling.
08 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The olive oil creates an incredibly tender crumb that stays soft for days unlike butter which can firm up
  • Fresh lemon zest and juice give these cookies a brightness that cuts through the sweetness perfectly
  • They come together in one bowl with no electric mixer needed making them perfect for impromptu baking
02 -
  • Overmixing the dough will make these cookies tough so stop as soon as the flour disappears
  • Letting them cool completely on the baking sheet first is crucial because they need those final minutes to set properly
  • The dough might feel slightly oilier than traditional cookie dough but this is exactly what creates the tender texture
03 -
  • Grate your lemon zest before juicing the lemons to get the most fragrant zest possible
  • Room temperature ingredients help the dough come together more smoothly
  • These cookies freeze beautifully both as dough and baked so make a double batch

Go Back