Vegan Glazed Lemon Cookies
Prep time
Cook time
Total time
The cookies themselves have a mild lemon flavor, but the sugary glaze packs a lip-puckering punch.
Serves: 36 to 48 cookies
Lemon Cookies
  • ½ cup dairy-free buttery spread or stick (I used an Earth Balance Soy Free stick)
  • 1¾ cup all-purpose flour
  • ¾ cup sugar
  • ⅓ cup plain dairy-free milk beverage
  • 1 egg replacer (I used Bob's Red Mill; Ener-G is another good option)
  • 2 teaspoons lemon juice
  • 1¼ teaspoon baking powder
  • 1 teaspoon lemon zest
  • ¼ teaspoon baking soda
Lemon Glaze
  • ¼ cup sugar
  • 2 tablespoons lemon juice
Lemon Cookies
  1. Preheat your oven to 350ºF and line cookie sheets with parchment paper.
  2. Put the buttery spread or sticks in a large mixing bowl, and beat with a hand mixer on medium-high for 30 seconds. Add 1 cup of the flour, sugar, milk beverage, egg replacer, 2 teaspoons lemon juice, baking powder, lemon zest, and baking soda. Mix until thoroughly combined. Add the remaining ¾ cup flour, and stir to combine.
  3. Drop the dough by rounded teaspoonfuls onto your prepared cookie sheets, about 2 inches apart.
  4. Bake for 10 to 12 minutes or until the edges are lightly browned.
  5. Let the cookies cool for 2 minutes on the baking sheet, and then remove them to a wire rack to cool completely.
Lemon Glaze
  1. In a small bowl, whisk together the sugar and lemon juice.
  2. When the cookies are cool, brush the tops with this lemon-sugar glaze.
This recipe has been slightly adapted from Ramblin' Amblin, a food blogger that has since retired. It was originally reprinted with permissions.
Recipe by Go Dairy Free at