Vegan Lemon Sugar Cookie

A good lemon sugar cookie needs to have the perfect balance of sweetness and tartness. If the cookie is either too sweet or too tart, it becomes inedible. 

But what about the texture? A lot of people have different preferences when it comes to cookies. Some love soft and gooey while others love crunchy and crisp. I personally love the latter but when it comes to these lemon sugar cookies, I prefer a combination of both soft and crunchy. 

If the cookie is too soft, I feel like I’m eating overly sweetened mush. If the cookie is too crunchy, I feel like I’m eating overly sweetened breadsticks. The best type of lemon sugar cookie is when the outside has a bit of a crunch while the insides are soft and melts in your mouth.

If you are vigorously shaking your head in agreement, you will love these vegan lemon sugar cookies! 

And don’t worry about going in for seconds, thirds or fourths as these cookies are (somewhat) healthier than your typical sugar cookie. These lemon sugar cookies do not use sticks of butter as almond flour provides healthier fats to the batter. Additionally, refined-free maple syrup is also added to cut down on the sugar needed. These small additions make for a healthier cookie without compromising taste and texture. 

So why not bake, eat and repeat? 🙂

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quick notes

• Lemon zest is packed with lemon flavor and a little goes a long way. However, if you want more zestiness, feel free to add more. 
• I recommend resting the batter in the refrigerator for 1 hour before rolling and baking. However, if you are in a rush, pop it in the freezer for 15 minutes. 
• Make sure to liberally flour your cutting board so the batter does not stick when rolling and shaping the dough.
• The lemon glaze is optional, especially for those who are looking for a healthier cookie option, as the cookie is amazing without it.

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VEGAN LEMON SUGAR COOKIE

Dry Ingredients

• 1 cup (140g) all purpose flour
• ¾ cup (84g) almond flour
• ¼ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Sieve dry ingredients and whisk together.

Wet ingredients

• ¼ cup + ½ tbsp (54g) vegan butter
• 5 tbsp sugar
• 1 tbsp lemon zest
•  1 tbsp (14g) non-dairy milk
• ¼ cup (80g) maple syrup

With a stand or hand mixer, cream vegan butter, sugar and lemon zest together until fluffy and creamy. Pour in non-dairy milk and maple syrup and mix. Add in dry ingredients and mix together on low speed until incorporated.

Place dough in a container and refrigerate for at least 3 hours.

Preheat oven to 350 F degrees. Line a baking sheet with parchment paper and set aside. Liberally flour your counter and rolling pin and roll out dough. Use cookie cutter to cut out cookies and place on baking sheet. Repeat until all the dough is used.

Bake for 7-9 minutes and transfer to a cooling rack.

Lemon glaze

• ¾ cup (90g) powdered sugar
• 1 tbsp (17g) lemon juice
• 1 tbsp (14g) non-dairy milk

In a bowl, sieve powdered sugar and add lemon juice and non-dairy milk. Mix until powdered sugar has dissolved and the mixture thickens. If mixture is too watery, add more powdered sugar. If the mixture is too thick, add more non-dairy milk.

Once the cookies have completely cooled, use a piping bag to decorate the cookies. Let the glaze harden for at least 1 hour before eating.

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p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!