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These easy vegan lemon cookies are EVERYTHING you could want from a cookie recipe.

They feature chewy and slightly gooey centers surrounded by a crispy, crunchy outer shell that gives off lemon meringue cookie vibes 🤤.

If you prefer a softer cookie, then I'd recommend these blueberry lemon cookies instead. These eggless lemon cookies are specially made for team chewy cookies!

a hand holding up a vegan lemon crinkle cookie with a bite taken out of it, against a pink background.Pin
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📖 Recipe Overview

  • Quick & Easy: You only need 5 minutes of hands-on prep time, 15 minutes of chilling time, and 10 minutes of baking time. Plus, you don't need a stand mixer, electric whisk, or any fancy kitchen equipment!
  • Full of Flavor: These cookies are made with a tonne of REAL lemon zest and a splash of freshly squeezed juice. They are bursting with zesty flavor which is balanced with the sweetness of the crinkle sugar coating.
  • Guaranteed Crowd Pleaser: This is the ultimate vegan cookie recipe for lemon dessert and cookie lovers alike. They are undetectably vegan and depending on the butter you use, are also nut-free and coconut-free.

🧾 Ingredients Needed

Here's the simple list of ingredients you'll need for this vegan lemon cookie recipe:

ingredients for vegan lemon cookies measured out in bowls on a marble pink surface.Pin

Ingredient Notes

  • Vegan Butter - You specifically need vegan block butter (aka stick butter), which is not the same as margarine. I use either flora plant butter or violife block.
  • Baking Soda & Baking Powder - These work in tandem to leaven the cookies.
  • Vegan Greek-Style Yogurt or Skyr - If you're a regular here to the blog, you'll know I'm obsessed with using yogurt as an egg replacer.
  • Fresh Lemon - "Fresh" is the key here. Please don't swap the fresh lemon for lemon extract as it won't do these delicious cookies justice. The recipe calls for a lot of lemon zest to ensure a bright and zesty flavor.
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🥣 How To Make Vegan Lemon Cookies

You're only a few easy steps away from the best lemon cookies you've ever tasted. Before getting into the recipe, I recommend getting a few things prepped to make the rest of the steps smooth sailing:

  • Preheat your oven to 175°C (350°F).
  • Line 2 baking trays or cookie sheets with parchment paper and set aside.
  • Whisk the dry ingredients (flour, baking soda, baking powder, and salt).
  • Sift the powdered sugar into a small bowl and set aside.
cane sugar with lemon zest rubbed into it in a large clear bowl. There are fresh lemons scattered around the bowl.Pin

Step 1: Flavor the sugar. Rub together the sugar and lemon zest using your fingertips.

a bowl with melted butter, lemon and sugar with fresh lemons scattered around it on a pink surface.Pin

Step 2: Mix the wet ingredients. Whisk in the melted butter, followed by the yogurt, lemon juice, and vanilla extract.

a bowl with vegan lemon cookie dough and a spatula showing the creamy consistency.Pin

Step 3: Mix the dry ingredients. Add the flour, baking soda, baking powder, and salt to the bowl and fold it in using a spatula.

a bowl of vegan cookie dough covered with plastic wrap before going into the fridge to chill.Pin

Step 4: Chill the dough. Cover the bowl of cookie dough and place in the fridge for at least 15 minutes.

a bowl of bright yellow lemon cookie dough with a spoon showing the scoopable consistency.Pin

Step 5: Shape. Scoop out 12 portions (approx 50g each) and roll them into balls.

a lemon cookie being rolled in a bowl of powdered sugar.Pin

Step 6: Roll. Coat each cookie in powdered sugar.

lemon cookie dough balls coated in powdered sugar on a baking sheet lined with parchment paper.Pin

Step 7: Bake. Place them on the prepared baking sheet, leaving at least 2 inches between each cookie. Bake until spread and golden.

vegan lemon cookies on a baking sheet fresh out of the oven.Pin

Step 8: Shape. Remove them from the oven and round off the edges using a large cookie cutter. 

vegan lemon cookies with a crinkle surface laid out on crunched up baking paper with a sliced open lemon on the side.Pin

💬 FAQs

Can I skip the sugar coating?

Absolutely! While I do recommend the powdered sugar coating (it creates an almost lemon meringue cookie experience), you can omit this step and your lemon cookies will still be delicious.

How long will vegan lemon cookies keep?

Store them in an airtight container at room temperature for up to 5-6 days. They almost always never last that long in this house though! 🤭

Should you refrigerate cookie dough before baking?

It depends on the recipe! As these cookies use melted butter, it's best to chill them for a short period of time first to make the cookie dough easier to scoop and shape.

Can I freeze vegan lemon crinkle cookies?

For best results, I recommend freezing the cookie dough before baking. Roll them into balls and coat them, and store them in a sealed container separated by sheets of parchment.

That way, they will stay as fresh as possible and the texture will be spot-on once baked. Just increase your baking time by a few minutes if baking them from frozen.

a stack of vegan lemon cookies on a sheet of baking paper with a bottle of milk next to them. There are fresh lemons in the background and the yellow is contrasting against the pink surface.Pin

🍋 More Lemon Desserts

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Vegan Lemon Cookies

4.95 from 19 votes
PREP TIME: 5 minutes
COOK TIME: 10 minutes
Chilling Time: 15 minutes
TOTAL TIME: 30 minutes
Servings: 12
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Description

Vegan lemon cookies with a crinkle sugar shell and chewy gooey center. Bursting with buttery and zesty lemon flavor, these easy cookies come together in less than 30 minutes.

Ingredients

  • 200 g (1 ½ cups + 2 ½ tbsp) all-purpose flour, (plain flour)
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon sea salt
  • 30 g (¼ cup) powdered sugar, use organic if in the US
  • 200 g (1 cup) granulated sugar, use organic if in the US
  • 2 ½ tablespoons lemon zest , freshly grated
  • 130 g ( cup) vegan butter, melted
  • 40 g (2 tbsp)  Greek-style yogurt or skyr, or regular unsweetened soy or coconut yogurt
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon vanilla extract

Instructions

  • Prepare: Preheat your oven to 175°C (350°F). Line 2 baking trays or cookie sheets with parchment paper and set aside.
    In a mixing bowl, whisk together the flour baking soda, baking powder, and salt, and set aside.
    Add the powdered sugar to a separate small bowl and set aside.
  • Flavor the sugar: Add the sugar and lemon zest to a separate large mixing bowl and use your fingertips to rub the zest into the sugar.
  • Mix the wet ingredients: Whisk the melted butter into the sugar mixture, followed by the yogurt, lemon juice, and vanilla.
  • Mix the dry ingredients: Add the flour, baking soda, baking powder, and salt to the bowl and fold it in using a spatula.
  • Chill the dough: Cover the bowl of cookie dough and place in the fridge for at least 15 minutes.
  • Shape and roll: Scoop out 12 portions (approx 50g each) and roll them into balls. Roll each cookie in the powdered sugar and place them on the prepared cookie sheets, leaving at least 2 inches between each cookie.
  • Bake: Bake the cookies for 10 minutes, then remove them from the oven and round off the edges using a large cookie cutter. (This step is important if you want to get a nice round shape as pictured, otherwise the cookies will be large and flat).
    Allow the cookies to sit on the baking tray to cool for about 5 minutes.
  • Storage: Place in an airtight container and store at room temperature for up to 5-6 days in a sealed airtight container.

Notes

  • Use a cookie scoop or a kitchen scale for even portioning. 
  • You'll have some lemon juice to spare after zesting the lemons (You'll need 2-3 large lemons to yeild the 2.5 tablespoons of zest). You could use them to make a batch of lemon curd.

Nutrition

Serving: 1g | Calories: 202kcal | Carbohydrates: 33g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Sodium: 222mg | Potassium: 25mg | Fiber: 1g | Sugar: 19g | Vitamin A: 414IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg
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