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Lemon Cookies

These are delicious vegan cookies that melt in your mouth.

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Servings
3 cookies
Calories Cholesterol Sat Fat Carbs
184 0mg 3g 19g
Recipe Footprint (for Recipe's Default # of Servings)
3.4 Water saved (gallons) [animal consumption only]
13.7 Manure (pounds) not deposited into the environment
15.4 Grains / feed (pounds) not consumed by animals
33.6 Methane (gallons) not created by animals
410.6 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Course Cookies, Desserts
Cuisine American
Diet Vegan
Prep Time 50 minutes
Cook Time 12 minutes
Passive Time 2 hours
Ingredients
For the cookies:
  • 2/3 C flour (unbleached all purpose)
  • 1/4 C corn starch
  • 2 1/2 Tbsp powdered sugar
  • 6 Tbsp buttery spread
  • 1/2 tsp lemon zest
  • 1/2 Tbsp lemon juice
For the frosting:
  • 6 Tbsp powdered sugar
  • 2 Tbsp buttery spread
  • 1/2 tsp lemon zest
  • 1/2 tsp lemon juice
Course Cookies, Desserts
Cuisine American
Diet Vegan
Prep Time 50 minutes
Cook Time 12 minutes
Passive Time 2 hours
Ingredients
For the cookies:
  • 2/3 C flour (unbleached all purpose)
  • 1/4 C corn starch
  • 2 1/2 Tbsp powdered sugar
  • 6 Tbsp buttery spread
  • 1/2 tsp lemon zest
  • 1/2 Tbsp lemon juice
For the frosting:
  • 6 Tbsp powdered sugar
  • 2 Tbsp buttery spread
  • 1/2 tsp lemon zest
  • 1/2 tsp lemon juice
Servings
3 cookies
Calories Cholesterol Sat Fat Carbs
184 0mg 3g 19g
Recipe Footprint (for Recipe's Default # of Servings)
3.4 Water saved (gallons) [animal consumption only]
13.7 Manure (pounds) not deposited into the environment
15.4 Grains / feed (pounds) not consumed by animals
33.6 Methane (gallons) not created by animals
410.6 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Instructions
  1. In a large bowl, combine all of the cookie ingredients. Beat at a low speed, scraping the bowl often, for about two to three minutes.
    In a large bowl, combine all of the cookie ingredients. Beat at a low speed, scraping the bowl often, for about two to three minutes.
  2. Shape the dough into an 8 x 1-inch roll; wrap the roll in plastic food wrap and refrigerate for about two hours.
    Shape the dough into an 8 x 1-inch roll; wrap the roll in plastic food wrap and refrigerate for about two hours.
  3. Cut the dough into 1/4-inch slices; place the dough rounds two inches apart on a cookie sheet (ungreased). Bake at 350 degrees for 10 to 12 minutes or until set (and note that the cookies will not brown). Remove from the oven and cool.
    Cut the dough into 1/4-inch slices; place the dough rounds two inches apart on a cookie sheet (ungreased). Bake at 350 degrees for 10 to 12 minutes or until set (and note that the cookies will not brown). Remove from the oven and cool.
  4. In a medium bowl, mix all of the frosting ingredients; beat at a medium speed until fluffy, about 1 to 2 minutes.
    In a medium bowl, mix all of the frosting ingredients; beat at a medium speed until fluffy, about 1 to 2 minutes.
  5. Using a table knife, top the cooled lemon cookies with the frosting.
    Using a table knife, top the cooled lemon cookies with the frosting.
Recipe Notes

Cover and store for up to two weeks in the refrigerator or a cool location; freeze for up to six months.

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