Chewy Vegan Lemon Cookies
These vegan lemon cookies have a chewy center, crispy edges, and are packed with a bright lemon flavor from both the zest and the juice. No eggs, no dairy, and no lemon extract needed. You'll just need 8 simple ingredients and about 15 minutes of active time!
Ingredients
- 2/3 cup (130 g) granulated white sugar
- 2/3 cup (150 g) vegan butter (Take it out of the fridge 10 minutes before)
- 2 tbsp finely chopped lemon zest (from 2 large lemons)
- 2 tbsp (30 ml) lemon juice
- 1/2 tsp (2 ml) vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Cream the butter. Add the white sugar, vegan butter, and lemon zest to a large mixing bowl (or a stand mixer fitted with the paddle attachment). Mix on low speed for about 30 seconds or until light and creamy.
- Add the remaining ingredients. Then, add the lemon juice, vanilla extract, flour, baking powder, baking soda, and salt. Mix again on low speed for another 15-30 seconds or until it forms a dough. Do not overmix.
- Chill the dough. Transfer the dough to a mixing bowl and cover with plastic wrap. Chill in the fridge for at least 2 hours, preferably 4 hours.
- Preheat your oven to
350 °F (175°C) and line a baking sheet with parchment paper. - Scoop and roll the dough. Use a 1.5 tbsp cookie scoop to portion the dough. Then, roll each portion into a smooth ball with your hands. Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
- Bake. Transfer the baking sheet to the oven and bake the cookies for 9 minutes or until the edges are slightly golden. Allow the cookies to cool for at least 30 minutes before transferring to a cooling rack.
- You can store the cookies in an airtight container for up to 4 days.
Notes
Don't skip the chill. There is no way around this - you'll have to chill the dough for a minimum of 2 hours in the fridge. Warm dough spreads too quickly in the oven, resulting in flat, crispy cookies.
Slightly underbake the cookies. Pull the cookies out of the oven when the edges are set, but the centers look undercooked. This usually happens after 9 minutes in the oven, though you may need to adjust the baking time slightly depending on your oven. The residual heat from the baking sheet will finish cooking the cookies after they are out of the oven.
Measure the flour correctly. Use the spoon-and-level method to measure the flour. Spoon the flour into the measuring cup without packing it. Then, use a knife to remove the excess flour from the cup.
