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Vegan Lemon Drizzle Cookies – The Best Recipe

These vegan lemon drizzle cookies are the perfect cookies all year round but possibly even better enjoyed in the spring and summer. Just like a classic lemon drizzle cake, these cookies are also drizzled with a zesty lemon-infused icing for more flavor.

These vegan gluten free lemon sugar cookies are soft and slightly chewy with a crusty exterior! It’s the perfect treat to bring to a gathering/BBQ or just everyday baking. Best of all these are undetectably eggless, dairy-free, nut-free, and gluten-free making these suitable for everyone to enjoy. 

vegan lemon drizzle cookies

This easy recipe for lemon cookies is made in just one bowl and requires very little chill time. Coming together in less than ½ hour from start to finish!

Although these are oil free vegan lemon cookies I’ll also be sharing with you how to make these lemon cookies with oil instead of butter. 

In this post I’ll also be going through your FAQs like, “how many calories in a lemon cookie”, “are lemon cookies healthy”, “can you freeze vegan cookies”, and “how to make lemon cookies without butter” and so much more.

vegan lemon drizzle cookies

If you’re looking for more cookie recipes to add to your baking list check out my Vegan S’mores Cookie Recipe  and Vegan Cookies Filled With Caramel

Expert Baking Tips for making these lemon cookies recipe from scratch

Although this vegan lemon biscuit recipe is super easy, here are just a few expert tips I’d recommend:

  • Make sure your vegan butter is properly creamed into the sugar before adding the plant-based milk
  • Evenly space the cookies out on the baking sheet to prevent them from sticking to each other as they spread and bake in the oven – I would place a maximum of 4 on a baking tray.
  • If you find after 7 mins of baking your cookies have not spread as much as you’d hoped, press the center of the cookies down gently with the back of a tsp.
  • To get the perfect circular-shaped cookies, use a large cookie cutter to swivel around the cookie and nudge it into shape. 
Master the art of baking GF, DF & Vegan

Baking Free From 101


Lemon cookies recipe easy

Ingredients to make these lemon cookies vegan gluten free

vegan lemon drizzle cookies

Here’s everything I used to make these vegan lemon butter cookies

  • Gluten-Free Plain Flour – this is paired with xanthan gum to give more stability to the cookies. To prevent them from crumbling. However, if you’d prefer not to make these gluten-free simply substitute the gluten-free flour for normal plain flour. There’s also no need to add xanthan gum. The gluten in the normal flour will prevent the brownies from crumbling.
  • Dairy-Free Butter – This can either be dairy-free spread or vegan block butter at room temperature. To be creamed into the sugars. 
  • Molasses and water – The combination of the two is what helps the cookies spread when baked. This is specifically the use of the water. The molasses which can also be substituted for treacle is added to create a slightly chewy texture. In the same way, eggs do.
  • Caster sugar – I like to use caster sugar in my cookies which is just very refined sugar. So if you can’t find caster sugar I’d recommend using very refined granulated sugar. 

Non-vegan alternative.

If you don’t want to make this recipe for lemon sugar cookies vegan simply substitute the dairy-free butter for regular block butter or margarine.

Vegan gluten free lemon cookies recipe

How to make lemon cookies – Step-by-step instructions 

Lemon cookies no egg dough

  1. Start by creaming together the sugar and butter until fully combined. Then add the lemon juice and mix the molasses and water together and add to the butter mix.
  2. Finally mix in the dry ingredients until combined and set in the fridge for 30mins.
  3. Roll into medium sized balls, then roll into sugar, placing 4/5 on a baking tray lined with greaseproof paper (as they spread) and bake for 10-12 mins. 
  4. When done these cookies should be slightly golden brown around the edges and slightly soft in the centre – it will gain its shape when cooled. Enjoy! 
vegan lemon drizzle cookies

FAQ’s

Can I use this recipe to make vegan gluten free lemon poppy seed cookies ?

Yes, you can use this exact recipe to make them. Although you will need to add just a tbsp of poppy seeds to the dough. I’d recommend adding it in at the same time you add the flour.

How many calories in a lemon cookie ?
Are lemon cookies healthy ?

No, unfortunately not, just because something may contain a fruit/veg doesn’t necessarily mean it’s healthy. Take these cookies for example, although lemons have been found to be full of nutrients and health benefits. But accompanied sugar and butter (vegan) reduces those benefits significantly. You also need to take into account the quantities of the ingredients. Only 60ml of lemon juice is used for these cookies compared to 110g of butter and 120g of sugar.

So while these are not healthy, indulging occasionally in sweet treats is still part of the Eatwell guide. Because balance is key.

Lemon cookies without butter ?

If you’d prefer not to make these cookies with butter then you may substitute it for 85ml oil – preferably a flavorless oil so it doesn’t overpower the lemon flavor. Like sunflower, rapeseed, or vegetable oil.

Storing and freezing

Can you freeze vegan cookies ?

Yes, however, I would recommend freezing them before baking them as cookie dough balls in an airtight container, and they’ll last up to 6 months!

Make sure to tag me @whiskmefree on Instagram and leave a review below if you made these vegan lemon drizzle cookies. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

Recipe for vegan lemon drizzle cookies

Lemon cookies

Course Dessert
Cuisine Homemade
Keyword vegan
Prep Time 5 minutes
Cook Time 12 minutes
Servings 18

Equipment

  • Baking tray

Ingredients

  • 110 g Vegan butter
  • 120 g Caster sugar / Refined granulated sugar
  • 2 tbsp Lemon juice
  • 1/2 tbsp Molasses/Treacle
  • 1 tbsp water
  • 150 g Gluten free plain flour
  • 1/2 tsp Baking Powder
  • 2 tbsp Caster sugar (optional)

Instructions

  • Preheat your oven to 180°C. Line a baking tray with grease proof paper and set aside.
  • Start by creaming together the sugar and butter until fully combined.
    110 g Vegan butter, 120 g Caster sugar / Refined granulated sugar
  • Then add the lemon juice and mix the molasses and water together and add to the butter mix.
    2 tbsp Lemon juice, 1/2 tbsp Molasses/Treacle, 1 tbsp water
  • Finally mix in the dry ingredients until combined and set in the fridge for 30mins.
    150 g Gluten free plain flour, 1/2 tsp Baking Powder
  • Roll into medium sized balls, then roll into sugar (optional)
    2 tbsp Caster sugar
  • Place 4/5 on a baking tray lined with greaseproof paper (as they spread) and bake for 10-12 mins. 
  • When done these cookies should be slightly golden brown around the edges and slightly soft in the centre – it will gain its shape when cooled. Enjoy! 

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© Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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