Vegan Lemon Vanilla Sugar Cookies (Print Version)
Soft, chewy vegan sugar cookies with bright lemon and fragrant vanilla — dairy-free and easy to bake.
# List of Ingredients:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 3/4 cup granulated sugar
06 - 1/2 cup vegan butter, softened
07 - 1/4 cup unsweetened plant-based milk
08 - 2 teaspoons pure vanilla extract
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon finely grated lemon zest
→ For Rolling
11 - 1/4 cup granulated sugar
# Step-by-step Instructions:
01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and salt until well mixed.
03 - In a large bowl, beat vegan butter and granulated sugar using an electric mixer or whisk until light and creamy, about 2 minutes.
04 - Incorporate plant-based milk, vanilla extract, fresh lemon juice, and lemon zest into the creamed mixture. Mix until fully combined.
05 - Gradually add the dry ingredients to the wet mixture, stirring until a soft cookie dough forms. Avoid overmixing.
06 - Scoop tablespoons of dough, roll into balls, and coat each ball in granulated sugar.
07 - Place cookie balls about 2 inches apart on the prepared baking sheets. Gently flatten each ball with your fingers or the bottom of a glass.
08 - Bake for 10 to 12 minutes, or until the edges are set and the tops appear slightly crackled.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- These cookies are delightfully chewy and full of lemony zing, yet totally egg and dairy free so everyone can sneak a bite.
- They're quick to whip up and the dough is forgiving, making them a reliable go-to for both seasoned bakers and spur-of-the-moment cravings.
02 -
- If you overmix the dough once the flour goes in, the cookies lose their gentle crumb and creep toward toughness—learned that the hard way after a distracted phone call.
- Adding the lemon zest right before baking keeps the cookies extra fragrant; letting it sit too long seems to dull the sparkle.
03 -
- Always zest lemons directly over the bowl to catch every drop of fragrant oil.
- Rolling the dough balls in sugar isn’t just pretty—it adds a subtle crunch that sets these cookies apart.