Let's talk about these Vegan Lemon Shortbread Cookies are one of my favorite cookies. I LOVE lemon. These are the perfect chewy, delicious cookie. It should certainly need to be added to your baking list! They are vegan, so perfect for our dairy-free friends as well.
Would you like some other cookie options? Check these ones out:
- Chocolate Chip Cookies with Pretzels and Caramel are a great option.
- Pizzelles and pizzelle cups are so good too.
- Shortbread Cookies with Edible Flowers are beautiful and delicious.
- These Flourless Peanut Butter Cookies are a great gluten-free option.
- Carrot Cake Cookies are a big hit on the blog and Pinterest!
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🍋Why Make These Cookies?
I love the melt-in-your-mouth texture of shortbread cookies. These cookies have that and the most beautiful lemon flavor as well!!
I love lemon cookies as they are light, bright, and sweet without being overly sweet. One of my favorite things about all shortbread cookies is you curb that sweet tooth without overdoing it.
They are simple to make. Shortbread cookies come together quickly. I really like these for their no-stress approach. There is also no chilling time required for these cookies.
🥘 Ingredients
- Plant-based butter- There are a lot of options out there for butter, use your favorite. If you are looking for a less expensive option, you can always go with margarine. Make sure it is softened.
- Canola oil- or other neutral-flavored oil. I love to use a blend of both butter and oil in these cookies. It keeps them soft, and chewy.
- Granulated sugar- You can try another granulated sugar substitute, but I cannot vouch for it. Granulated is all I used with this recipe.
- Fresh lemon juice and zest- this is NOT CONCENTRATE. They will be a huge flavor difference if you use concentrate instead of fresh.
- Vanilla- it won't take much, but I still like to include it.
- All-purpose flour- Unbleached is my preferred.
- Whole wheat pastry flour- I love using a blend of whole grain flour and refined. You can get the added benefits of using whole grains, but also the expected flavor and texture because of the refined. I grind my grains in my Nutrimill grain mill, but you can also buy the whole wheat pastry flour if you prefer.
- Baking powder- for the leavening.
- Salt- Kosher salt is the one I use.
- Powdered sugar- this is for the glaze.
- Plant-based milk- for the glaze.
🔪 Instructions
Start by mixing flour, baking powder, and salt in a small bowl. Set this aside.
Next, mix the granulated sugar and lemon zest together. This will ensure the zest is evenly distributed. Mix this in a medium-sized bowl.
Add the butter to this and cream until it is light and fluffy. You can do this by hand or with a hand or stand mixer. It will only take a few minutes.
Once it is creamed, add in the lemon juice and vanilla. Only mix this until they are combined. To this, add the flour mixture, again, only mixing to combine.
Scoop your cookies onto a parchment-lined baking sheet. Bake until the edges are just barely browned. If you like crispy cookies, bake them longer. I like mine soft and chewy, so I only bake until the edges brown.
Remove from the oven and let them cool slightly. When they are cooled, make the glaze. Combine the powdered sugar, milk, and lemon juice. Mix until it is a thick consistency. You can add more lemon juice or powdered sugar as needed.
Drizzle the glaze on top. I also like to top the glaze with a little sprinkle of lemon zest. It is another dose of lemon that I love!
💭 Top Tips
- While you don't HAVE to mix the zest in with the sugar, I have found the cookies turn out so much better when you do. The zest is more easily and evenly distributed throughout the batter.
- These cookies can easily be made ahead of time. You can scoop them and chill them in the fridge for up to 3 days before baking, or you can freeze the cookie balls. I place them on a parchment-lined baking sheet, freeze them, then store them in a ziplock bag. They will hold well for up to a month! When you are ready, thaw and bake.
- I like to use this cookie scoop for my cookies. It is important they are all the same size for baking. Otherwise, you will get some that are overbaked, some underbaked, and some just right- depending on their size.
- As mentioned above, I really like a tender, soft cookie. This means I only bake until the very edges are browned. If the whole cookie is browned, it will be very crispy. You might like cookies like that, and if so, bake longer!
- These cookies can easily be lime, grapefruit, or even orange cookies. Simply swap out the lemon for the other citrus.
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You do not. If you don't have it on hand or prefer not to use it, you can always just 1 ¾ cups of all-purpose flour.
They sure can and it is very easy to. Plus, it is a really good arm workout!
Yes! It is a simple swap and easy to make. Use the same amount of regular butter as you would have with the vegan butter.
Lemon Cookies with Lemon Drizzle
Ingredients
- 1 stick softened plant-based butter
- ⅓ cup canola or other neutral flavored oil
- 1 cup granulated sugar
- 2 teaspoons fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla
- 1 ¼ cup all- purpose flour
- ½ cup whole wheat pastry flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Lemon Drizzle
- 1 cup powdered sugar
- 2 teaspoons lemon zest, divided 1 teaspoon in the drizzle and 1 teaspoon to sprinkle on top
- lemon juice this is to the consistency you desire, so add as needed.
Instructions
- Preheat the oven to 325 degrees. Line 2 baking sheet with parchment paper. Set aside.
- In a small bowl, combine both flours, baking powder, and salt. Set aside.
- Combine the granulated sugar and lemon zest in a medium-sized bowl or stand mixer. Mix them well then add in the butter. Cream until the mixture is light and fluffy. Mine took about 2-3 minutes.
- Add vanilla and lemon juice to the bowl. Mix to combine.
- Next, add the flour mixture and mix to combine.
- Using a portion scoop or another spoon, scoop your cookies onto the cookie sheet. These cookies do spread a bit, so make sure to give them space. Each cookie will need about 3-4 inches of space, depending on how big your scoop was.
- Place in oven. These cookies will take about 9-12 minutes. I like to test them based on color. Specifically the color around the edges. You want it to be just barely golden brown. The centers will still feel pretty soft, but don't worry about that. The edges are the most important indicator. The exception would be if you like a crispy cookie. In that case, make sure the edges are a solid golden brown.
- Remove from the oven and allow the cookies to cool for 5-10 minutes.
- Once they are cooled, mix the powdered sugar and lemon juice. If you want a glaze like mine, make sure the glaze is thick. Add in more lemon juice or powdered sugar as needed.
- Drizzle the glaze over the cooled cookies. Then sprinkle with the remaining lemon zest.
Notes
- While you don't HAVE to mix the zest in with the sugar, I have found the cookies turn out so much better when you do. The zest is more easily and evenly distributed throughout the batter.
- These cookies can easily be made ahead of time. You can scoop them and chill them in the fridge for up to 3 days before baking, or you can freeze the cookie balls. I place them on a parchment-lined baking sheet, freeze them, then store them in a ziplock bag. They will hold well for up to a month! When you are ready, thaw and bake.
- I like to use this cookie scoop for my cookies. It is important they are all the same size for baking. Otherwise, you will get some that are overbaked, some underbaked, and some just right- depending on their size.
- As mentioned above, I really like a tender, soft cookie. This means I only bake until the very edges are browned. If the whole cookie is browned, it will be very crispy. You might like cookies like that, and if so, bake longer!
- These cookies can easily be lime, grapefruit, or even orange cookies. Simply swap out the lemon for the other citrus.
Sarah c says
How many eggs? The recipe says in instructions to add eggs, but the list of ingredients does not specify eggs.
admin says
I am sorry Sarah. I need to take out the eggs in the instructions. I’m so used to putting them in instructions, I don’t even think about it. This, however, is a shortbread cookie, so no eggs! I’ll adjust that now.