Iced Vegan Lemon Soft Sugar Cookies Recipe

Introduction

These Iced Vegan Lemon Soft Sugar Cookies are bright, zesty, and perfectly tender. With a refreshing lemon flavor and delicate icing, they make a delightful treat for any occasion. Plus, they’re fully vegan and easy to enjoy with family and friends.

Ingredients

• Zest of 2 large lemons
• 150 g granulated sugar
• 150 g vegan butter (softened)
• 4 teaspoons vegan Greek-style yogurt
• 1 teaspoon vanilla extract
• 250 g all-purpose flour
• 1 tablespoon cornstarch
• ¾ teaspoon baking soda
• ¼ teaspoon sea salt
• 150 g powdered sugar
• 4 teaspoons aquafaba
• 1 teaspoon lemon juice
• 145 g vegan lemon curd (prep ahead option)
• 60 g powdered sugar
• 2 teaspoons aquafaba

Instructions

1. Step 1: Flavor the sugar by adding the lemon zest and granulated sugar to a large mixing bowl. Use your fingertips to rub the zest into the sugar until the sugar crystals feel wet.
2. Step 2: Add the softened vegan butter to the lemon sugar. Whisk with a hand or stand mixer for 2-3 minutes until light and airy. Then add the vegan Greek-style yogurt and vanilla extract, whisking again to combine.
3. Step 3: Sift the all-purpose flour, cornstarch, baking soda, and sea salt into the bowl with the wet ingredients. Use a rubber spatula to bring the mixture together into a dough ball. Wrap it in plastic wrap and flatten into a disc.
4. Step 4: Chill the dough in the covered freezer for 1.5 to 2 hours, or refrigerate overnight. While chilling, prepare the vegan lemon curd if desired.
5. Step 5: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Line one large or two medium baking sheets with parchment paper.
6. Step 6: Lightly flour a countertop and roll the dough to approximately ½ cm thickness. Use a 2.5-inch cookie cutter to cut out the cookies and place them on the lined tray. Reroll any scraps and repeat.
7. Step 7: Bake the cookies for 11 minutes until very lightly browned. Let them cool on the baking tray for 5 minutes, then transfer the parchment paper with cookies onto a cooling rack. Cool completely (about 15-20 minutes) before icing.
8. Step 8: For the royal icing outline, whisk powdered sugar, aquafaba, and lemon juice until smooth. Transfer to a piping bag.
9. Step 9: For the lemon curd flood icing, whisk 60 g lemon curd with powdered sugar and 2 teaspoons aquafaba. Transfer to a piping bag. Put the remaining 85 g lemon curd into another piping bag for details.
10. Step 10: Decorate the cookies by piping a thin circle and segments with the royal icing outline. Let dry 10 minutes, then thicken lines and dry another 10 minutes. Flood the lemon segments with lemon curd icing, spreading with a toothpick. Let dry 10-15 minutes. Use remaining lemon curd to pipe dots inside segments and outline the outer circle to resemble lemon skin.
11. Step 11: Allow the iced cookies to dry completely on a cooling rack for a few hours. Store in an airtight container at room temperature.

Tips & Variations

• Use fresh lemon zest for the best citrus flavor and aroma in the sugar.
• Make the dough a day ahead and keep refrigerated to enhance the flavor and texture.
• Swap the vegan Greek-style yogurt with a plant-based plain yogurt if unavailable.
• Try adding a pinch of turmeric to the lemon curd flood icing for a natural yellow tint.

Storage

Store the fully iced and dried cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze uniced dough for up to 1 month and bake fresh when needed. Reheat iced cookies gently to avoid melting the icing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of vegan Greek-style yogurt?

Yes, regular yogurt can be used, but it will make the recipe non-vegan. For a vegan version, plant-based Greek-style yogurt works best.

How do I prevent my cookies from spreading too much while baking?

Chilling the dough thoroughly before baking helps maintain the cookie shape. Also, avoid over-creaming the butter and sugar to keep the dough firmer.

Iced Vegan Lemon Soft Sugar Cookies Recipe

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★★★★★

4.6 from 139 reviews

These Iced Vegan Lemon Soft Sugar Cookies combine a tender, melt-in-your-mouth texture with vibrant lemon flavor and zesty vegan icing. Made with vegan butter, Greek-style vegan yogurt, and a homemade vegan lemon curd, these sugar cookies are perfectly soft and decorated with delicate royal and lemon curd icing for a fresh, bright finish. Ideal for vegan dessert lovers seeking a refreshing twist on classic sugar cookies.

• Author: luca
• Prep Time: 30 minutes (plus 1.5-2 hours chilling time)
• Cook Time: 11 minutes per batch
• Total Time: 2 hours 21 minutes (includes chilling and cooling time)
• Yield: 26 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vegan, Western
• Diet: Vegan

Ingredients

Scale 1x2x3x

Cookie Dough

• Zest of 2 large lemons
• 150 g granulated sugar
• 150 g vegan butter, softened
• 4 teaspoons vegan Greek-style yogurt
• 1 teaspoon vanilla extract
• 250 g all-purpose flour
• 1 tablespoon cornstarch
• ¾ teaspoon baking soda
• ¼ teaspoon sea salt

Royal Icing

• 150 g powdered sugar
• 4 teaspoons aquafaba
• 1 teaspoon lemon juice

Lemon Curd Icing

• 145 g vegan lemon curd (prepared ahead)
• 60 g powdered sugar
• 2 teaspoons aquafaba

Instructions

1. Flavor the sugar: Add the lemon zest and granulated sugar to a large mixing bowl. Use your fingertips to rub the zest into the sugar until the mixture feels wet and aromatic, infusing the sugar with lemon flavor.
2. Cream the sugar and butter: Add the softened vegan butter to the lemon sugar. Using a hand or stand mixer, whisk the mixture for 2-3 minutes until it becomes light and airy. Then add the vegan Greek-style yogurt and vanilla extract, mixing again until fully combined.
3. Add dry ingredients: Sift the all-purpose flour, cornstarch, baking soda, and sea salt into the bowl containing the wet ingredients. Fold the mixture together gently with a rubber spatula until a cohesive dough forms. Wrap the dough in plastic wrap and gently flatten it into a disc shape.
4. Chill the dough: Place the wrapped dough disc in the freezer for 1.5 to 2 hours to firm up, or alternatively refrigerate it overnight. This chilling step is essential to develop the dough’s texture and flavor.
5. Prep for baking: Preheat your oven to 160°C (320°F) fan-forced or 180°C (356°F) conventional. Line one large or two medium baking sheets with parchment paper to prevent sticking and promote even baking.
6. Roll out the cookies: Lightly flour your work surface and roll out the chilled dough to approximately ½ cm thickness. Use a 2.5-inch cookie cutter to cut cookie shapes and place them spaced evenly on the prepared baking sheet. Reroll any scraps and repeat until all dough is used.
7. Bake: Bake the cookies for about 11 minutes, until the edges are just starting to brown slightly. Remove from oven and let the cookies cool on the baking sheet for 5 minutes. Then carefully slide the parchment paper with cookies onto a cooling rack and let them cool completely for 15-20 minutes before icing.
8. Prepare royal icing: Whisk powdered sugar, aquafaba, and lemon juice together in a bowl until smooth. Transfer the icing to a piping bag to outline the cookies.
9. Prepare lemon curd icing: In a separate bowl, whisk 60 g of vegan lemon curd with powdered sugar and aquafaba until smooth and fluid. Transfer this to a piping bag for flooding the cookies. Reserve the remaining 85 g lemon curd in another piping bag for detailed decoration later.
10. Decorate the cookies: Use the royal icing to pipe a thin outer circle and lemon wedge segments on each cookie. Allow these outlines to dry for 10 minutes, then pipe a second thicker layer of outlines and let dry another 10 minutes. Flood the lemon segments with the lemon curd icing and use a toothpick to spread the icing into corners evenly. Let the iced areas dry for 10-15 minutes. Lastly, use the remaining lemon curd to pipe small dots inside the lemon segments and trace the outer circle again to mimic lemon skin texture.
11. Storage: Allow the iced cookies to dry completely on a cooling rack for several hours before storing. Store the fully dried cookies in an airtight container at room temperature for up to one week, maintaining their softness and fresh flavor.

Notes

• Lemon zest enhances the sugar’s aroma and infuses the cookie dough with bright citrus flavor.
• Use vegan butter that is soft but not melted for ideal creaming and texture.
• Vegan Greek-style yogurt adds moisture and tenderness while keeping the recipe plant-based.
• Chilling the dough firm is critical for easier rolling and to prevent spreading during baking.
• Fan-forced ovens require a slightly lower temperature than conventional to avoid overbrowning.
• Aquafaba acts as an egg white substitute in both the royal icing and lemon curd icing for a perfect vegan finish.
• Homemade or store-bought vegan lemon curd works well; making it ahead saves time on decorating day.

Keywords: vegan lemon sugar cookies, soft sugar cookies, vegan cookies, lemon cookies, vegan dessert, vegan baking, lemon curd cookies, vegan royal icing