Melt in Your Mouth Soft Vegan Lemon Sugar Cookies with Frosting
Servings: 24
Calories: 145kcal
Indulge in the citrusy delight of our melt-in-your-mouth soft vegan lemon cookies, a zesty treat that promises to brighten up your day. Each cookie, bursting with the fresh flavors of lemon juice, zest, and extract, offers a tender crumb that simply dissolves on your tongue. Pair them with a luscious swipe of vegan cream cheese frosting or a rich, buttery vegan lemon frosting for a decadent finish. Crafted with the sweetness of powdered sugar and the smoothness of vegan butter, these vegan lemon cookies are a testament to the joy of plant-based baking.
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Equipment
- mixer
- parchment paper for lining pan
Ingredients
Flax Egg
- 1 Tablespoon ground flax
- 3 Tablespoons lemon juice
- 1 Tablespoon lemon zest
Flour Mixture
- 2¾ cups all purpose flour measured correctly, see blog post
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ¼ teaspoon salt generous, see notes
Butter Sugar Mixture
- 1½ cups powdered sugar
- 1 cup vegan butter softened
- 2 Tablespoons agave nectar
- 2 teaspoons vanilla extract
- ½ teaspoon lemon extract
Frosting
- cream cheese frosting or lemon frosting see notes
Instructions
- (It's not necessary to preheat the oven yet because the dough will be spending time chilling in the refrigerator. When you do preheat, set the oven to 350℉) Set the vegan butter out to soften if not already soft. You do NOT want it melted or warm- only softened and still cool.
- Juice and zest the lemon. You might be able to get it all in one big juicy lemon, but plan on using two just in case. Set the zest aside separately.
- Make the flax egg by whisking together the ground flax seed and the lemon juice. Set aside while you are mixing the other ingredients.1 Tablespoon ground flax, 3 Tablespoons lemon juice
- Measure out the flour by "lightening" or sifting. See the blog post for photos. Add the measured flour along with the baking soda, cream of tartar, and salt to a medium-sized mixing bowl and mix together.2¾ cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, ¼ teaspoon salt
- In another larger bowl cream together the softened vegan butter with the powdered sugar until light and fluffy. Add the agave nectar, vanilla and lemon extracts. Add the flax egg with lemon zest and mix until everything is incorporated.1 Tablespoon ground flax, 3 Tablespoons lemon juice, 1½ cups powdered sugar, 1 cup vegan butter, 2 Tablespoons agave nectar, 2 teaspoons vanilla extract, ½ teaspoon lemon extract, 1 Tablespoon lemon zest
- Sprinkle the flour mixture on top as you are mixing. You don't want to over mix. Mix just enough so that the flour mixture has been incorporated. You might need to mix by hand at the end.
- When everything has been mixed well, cover with plastic wrap and set the dough in the fridge to chill for an hour.
- Preheat the oven to 350℉. Prepare two baking sheets with parchment paper. If you have only one baking sheet then make sure it cools thoroughly before baking the second batch.
- Use a cookie scoop or a large soup spoon and scoop out the individual cookies. Place them on a parchment paper-lined baking sheet, spaced accordingly. They will spread. I use a half-sheet sized baking pan and place 12 cookies on the pan.
- Bake at 350℉ for 9-11 minutes. The sides and bottom of the cookies will be lightly golden.
- Remove the pan from the oven and allow the cookies to cool on the pan for about ten minutes. Use a spatula to remove the cooled cookies to a wire cooling rack and cool completely before (optionally)icing.
- Repeat until all of the dough has been used and the cookies baked.
- After the cookies have thoroughly cooled, frost with cream cheese frosting. See notes for link to an awesome recipe.
Notes
Use stick vegan butter with the highest fat content available.
Use a generous one-quarter teaspoon of salt. A flat or shallow teaspoon isn't quite enough, and one-half teaspoon is too much.
Vegan refrigerated cream cheese frosting is super yummy with these lemon cookies. If you don't want to make a frosting recipe then you can use canned frosting. Duncan Hines is accidentally vegan. The frosting is not included in the nutritional information.
Another amazing vegan frosting that is absolutely made for these cookies is a buttery vegan lemon frosting. You can't go wrong with either choice!
Nutrition
Serving: 1cookie | Calories: 145kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 131mg | Potassium: 42mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 360IU | Vitamin C: 0.3mg | Calcium: 3mg | Iron: 1mg