Citrus baked goods are well-loved around here, especially lemon granola bars or lime bars and Alisa’s amazing Iced Lemon Loaf from Go Dairy Free: The Guide and Cookbook. Recently, my youngest daughter came home from school raving about lemon cookies her friend brought in for a birthday treat. We thought it would be fun to find a dairy-free recipe to try at home. In the archives, I came across this recipe for glazed lemon cookies from Ramblin’ Amblins and decided to give them a try.
The cookies themselves are cake like and have a mild lemon flavor that is enhanced by the lemon zest. The glaze gives the cookies an extra punch of lemon, which we like!
These Iced Lemon Cookies are not only dairy free but also egg free and nut free. Because the cookies don’t have egg yolks or food coloring, they are more of a white color, not lemony yellow. And since the glaze is made with granulated sugar instead of powdered sugar, it soaks into the cookies leaving a pretty shine on top. I think they’re perfect for holiday cookie plates, springtime celebrations, or anytime you feel like a lemony treat.
Special Diet Notes: Glazed Lemon Cookies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.
- 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
- ¼ cup sugar
- 2 tablespoons lemon juice
- Preheat your oven to 350ºF and line cookie sheets with parchment paper.
- 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.
- Drop the dough by rounded teaspoonfuls onto your prepared cookie sheets, about 2 inches apart.
- Bake for 10 to 12 minutes or until the edges are lightly browned.
- Let the cookies cool for 2 minutes on the baking sheet, and then remove them to a wire rack to cool completely.
- In a small bowl, whisk together the sugar and lemon juice.
- When the cookies are cool, brush the tops with this lemon-sugar glaze.