Description
Bright, tender, and crackly-topped, these cookies are packed with real lemon zest and juice. Perfect for plant-based bakers, or anyone craving a little sunshine in cookie form!
Ingredients
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1 ¼ cups all-purpose flour (or 1:1 gluten-free flour blend)
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½ cup granulated sugar
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¼ cup powdered sugar (for rolling)
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¼ tsp baking soda
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¼ tsp baking powder
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Pinch of salt
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⅓ cup coconut oil or vegan butter, softened
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2 tbsp plant-based milk (almond, soy, oat)
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1 tbsp finely grated lemon zest
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2 tbsp fresh lemon juice
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½ tsp vanilla extract
Instructions
1. Preheat & Prep
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Preheat oven to 350°F (175°C).
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Line a baking sheet with parchment paper or silicone mat.
2. Mix Dry Ingredients
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Whisk flour, baking soda, baking powder, and salt in a medium bowl.
3. Cream Wet Ingredients
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In a large bowl, mix sugar, coconut oil (or vegan butter), lemon zest, lemon juice, plant milk, and vanilla until smooth.
4. Combine
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Fold dry ingredients into wet until just incorporated. Dough should be soft and slightly sticky. Chill 15–20 minutes.
5. Shape & Coat
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Roll dough into 1–1.5 inch balls.
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Roll each ball generously in powdered sugar (for extra crinkle, roll twice—before and after chilling).
6. Bake
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Place dough balls 2 inches apart on the baking sheet.
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Bake 10–12 minutes until edges are set and centers are puffed with cracks.
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Cool on sheet 5 minutes, then transfer to a wire rack to cool completely.
Notes
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Lemon Blueberry: Fold ⅓ cup dried blueberries into the dough.
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Lemon Lavender: Add ½ tsp dried culinary lavender to the dry mix.
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Lemon Poppyseed: Stir 1 tbsp poppy seeds into the dough.
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Glazed: Skip powdered sugar; drizzle baked cookies with a simple lemon glaze.
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Cream-Filled: Sandwich two cookies with vegan lemon curd or vegan buttercream.