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    Home > Recipes > Cookies > Vegan Lemon Shortbread Cookies

    Vegan Lemon Shortbread Cookies

    Published on November 19, 2021. Last updated on September 16, 2022. By Gabby. 18 Comments

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    This post contains affiliate links. Read the full disclosure here.

    Jump to Recipe

    These vegan lemon cookies are a soft, buttery, lemon shortbread with a tangy lemon glaze. They are easy to make and all you need are 5 simple ingredients!

    vegan lemon shortbread cookies on a baking sheet with lemon slices around them

    I make some form of shortbread cookies every year - but not just around the holidays and Christmas! My strawberry shortbread cookies are a regular staple in the summer and lemon shortbread cookies are just as perfect for year-round baking!

    These vegan lemon cookies are so soft, they melt in your mouth and have just the perfect amount of natural lemon flavor! You can make them 100% vegan, or if you don’t follow a vegan diet you can even make these using regular butter and milk.

    Why You'll Love These Vegan Lemon Cookies

    • These shortbread cookies can be made using fun cookie cutters depending on the occasion - Christmas, Easter, baby showers, bridal showers, or just when you're craving shortbread!
    • These soft lemon cookies are ready in under 30 minutes, no chill time required
    • You don't need a mixer to make these cookies, and they only call for 5 ingredients! Yes - 5 ingredients and that includes the glaze!
    • If you don't have cookie cutters, you can use a cup to make round cookies, or slice the dough into rectangular shapes!
    • These cookies are perfectly buttery and soft without the use of any dairy ingredients, but can also be made using dairy butter and dairy milk if you aren’t following a vegan diet.

    Ingredients Needed

    ingredients needed to make vegan lemon cookies in bowls with labels
    • Vegan Butter: softened vegan butter is a key ingredient in this shortbread! You can use regular butter if you are not vegan.
    • Flour: this recipe uses all-purpose flour, and hasn’t been tested using other flour varieties.
    • Lemon: You’ll need one large lemon for this recipe, and will be using the juice and the zest. You can add a little more zest if you’d like extra lemon flavor!
    • Powdered sugar/icing sugar: be sure to use a vegan powdered sugar if following a vegan diet.
    • Lemon Juice: lemon juice is used in the glaze for the cookies, and you can use the fresh juice from the lemon or even store-bought lemon juice.

    Step By Step Instructions

    Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

    STEP ONE: Prepare a large baking sheet with parchment paper or a silicone baking mat and set aside. In a large bowl, use a wooden spoon or a mixer on low to mix butter and powdered sugar together, then add vanilla extract and lemon zest.

    STEP TWO: Add in flour and mix until combined. If it seems too crumbly or dry, add another tablespoon of butter, and if it seems too wet, add a tablespoon of flour. Roll the dough into a ball and transfer to a floured surface.

    instructions showing how to make lemon shortbread cookies

    STEP THREE: Roll the dough out to about ¼ inch thickness. Use your cookie cutters to cut shapes out of the dough, then transfer the cookies to the baking sheets. Refrigerate while the oven preheats to 350°F. 

    STEP FOUR: Bake the cookies until the edges have just begun to get a small amount of color, but they are still pale (9-11 minutes). Let cool on the baking sheet for 5-10 minutes then transfer to a cooling rack while you make the lemon glaze. Whisk glaze ingredients together, then drizzle the glaze over the cooled cookies. Let the cookies sit until the glaze has set.

    instructions show how to roll our vegan lemon cookie dough and make lemon glaze

    FAQs and Expert Tips

    Why are my lemon cookies crisp?

    If the cookies aren’t soft, you likely over-baked them. The edges should be slightly golden brown, but the whole cookie shouldn’t be golden.

    Can I make the lemon shortbread dough ahead of time?

    Absolutely! The dough can be refrigerated overnight and baked the next day.

    Can I make these cookies not vegan?

    Definitely! Simply use softened regular butter and regular milk in the recipe.

    Will the lemon glaze set on the cookies?

    Yes! Adjust powdered sugar as needed when making the glaze until your desired consistency is reached. The glaze should set completely in under one hour.

    Can I skip the lemon glaze?

    Sure! I’d recommend adding a little more zest to the dough if you aren’t planning to glaze the cookies, as the glaze adds extra lemon flavor to the shortbread.

    vegan lemon cookies stacked with a bite taken out of one

    Expert Tips

    • Properly measure your flour: Too much flour will make the shortbread dough crumbly and dry instead of soft and buttery. I recommend weighing your flour with a kitchen scale or using the scoop and level method
    • Don't have a cookie cutter? You can form the dough into a rectangular log and slice ¼ inch slices or use a cup to cut circles out of the dough! See video for reference!
    • Depending on the size of your cookies, they may take more or less time to bake. Do not over-bake, or the cookies won't be soft!
    • Wait for the cookies to cool completely before drizzling with lemon glaze, or else the glaze will just melt from the heat!
    • Adjust the amount of butter and flour in the dough if needed: I recommend adding the flour in slowly. If it seems too dry or crumbly, add in a little more butter (about ½-1 tablespoon at a time).
    vegan lemon shortbread cookies on a baking sheet with lemon zest around them

    Storage and Freezing Instructions

    These lemon shortbread cookies should be stored at room temperature in an airtight container for up to a week.

    You can freeze the shortbread dough for up to 2 months. Roll out the cookie dough, then cut out shapes and place them in a single layer in a parchment-lined container.

    Add a piece of parchment in between each layer of cookies. The glaze takes less than 5 minutes to make, so I recommend just making it when you decide to bake the dough.

    You can also freeze the baked cookies either glazed or not glazed (just wait for the glaze to set before freezing) in an airtight container, with parchment paper between the layers. I actually sometimes like to eat the cookies cold, straight out of the freezer!

    More Vegan Cookies You'll Love

    • Strawberry Shortbread Cookies
    • Vegan Double Chocolate Chip Cookies
    • Vegan Peanut Butter Chocolate Chip Cookies
    • Vegan Pumpkin Chocolate Chip Cookies

    If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

    vegan lemon cookies with lemon zest around them

    Vegan Lemon Cookies

    Gabby
    These vegan lemon cookies are a soft, buttery, lemon shortbread with a tangy lemon glaze. They are easy to make require just 5 simple ingredients!
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Bake 10 mins
    Total Time 25 mins
    Course Dessert
    Cuisine American, British
    Servings 18 cookies
    Calories 180 kcal

    Equipment

    • Mixing Bowl
    • Baking Sheets

    Ingredients
     
     

    Vegan Lemon Shortbread Cookies

    • ¾ cup vegan butter, softened (or regular butter if not vegan)
    • ½ cup + 2 tbsp powdered sugar (icing sugar)
    • ½ teaspoon vanilla extract
    • 1¾ cups + 2 Tablespoons all-purpose flour
    • 1-1½ Tablespoons lemon zest (approximately one lemon)

    Lemon Glaze

    • 2½ tablespoon lemon juice
    • 2 tbsp vegan butter, melted (or regular if not vegan)
    • 1¼-1½ cup powdered sugar (icing sugar)

    Instructions
     

    Vegan Lemon Shortbread Cookies

    • Line a large baking sheet with parchment paper or a silicone baking mat and set aside. Add butter and icing sugar to a large mixing bowl. Use a handheld mixer, standing mixer, or a wooden spoon to mix them together until smooth.
    • Add in the vanilla and lemon zest, then add in the flour and mix until combined. If the dough seems too crumbly, add another Tablespoon of butter. If the dough is too soft, add one Tablespoon of flour. Roll the dough into a ball and transfer to a floured surface.
    • Roll the dough out to about ¼ inch thickness. Use your cookie cutters* to cut shapes out of the dough, then transfer the cookies to the baking sheets. Preheat the oven to 350°F and refrigerate the dough while it preheats.
    • Once the oven has preheated, bake the cookies (one baking sheet at a time if you are using more than one) until the edges have just slightly started to get a little bit of color, but are still pale, around 9-11 minutes. Don't over-bake! Let them cool on the baking sheet for 5-10 minutes before transferring to a cooling rack.

    Lemon Glaze

    • Once the cookies have cooled completely, whisk the lemon juice, melted butter, and powdered sugar together, then drizzle the glaze over the cooled cookies. Leave the cookies on the rack while the glaze sets.

    Video

    Notes

    PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above, under the "Metric" tab.
    BUTTER: These cookies have been tested using regular butter, so if you don't follow a vegan diet you can use that!
    MEASURING FLOUR: Properly measure your flour using the scoop and level method or a kitchen scale. Too much flour will lead to a crumbly dough that is hard to work with. If you accidentally add too much flour, add one additional tablespoon of butter into the dough.
    COOKIE CUTTERS: These cookies can be made as round cookies or using fun-shaped or holiday cookie cutters. If making the cookies into shapes like Christmas trees or other more intricate shapes, it can help to refrigerate the dough for about 1 hour to help them hold the shape when baking. 
    If you don't have a cookie cutter, you can form the dough into a rectangular log and slice ¼ inch slices or use a cup to cut circles out of the dough! See video for reference.
    Storage and Freezing Instructions:
    The cookies should be stored at room temperature in an airtight container for up to a week.
    Shortbread dough can be frozen for up to 2 months. Before freezing, roll out the cookie dough and cut out the shapes. Place them in a single layer in a parchment-lined container. Add a piece of parchment in between each layer of cookies. Make the glaze after baking the cookies.
    You can also freeze the baked cookies once the glaze has set, or freeze them not glazed. Freeze in an airtight container with parchment paper between the layers.

    Nutrition

    Calories: 180kcalCarbohydrates: 27gProtein: 1gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 72mgPotassium: 21mgFiber: 1gSugar: 16gVitamin A: 419IUVitamin C: 1mgCalcium: 3mgIron: 1mg
    Tried this recipe?Let us know how it was!

    The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

    « Chocolate Filled Cookies
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    Reader Interactions

    Comments

    1. Alysha

      April 15, 2022 at 5:41 pm

      5 stars
      These were absolutely amazing! My daughter and I had so much fun making them together. She loved rolling and cutting them out almost as much as eating them! Such a delicious bright spot on a very rainy day.

      Reply
      • Gabby

        April 19, 2022 at 6:37 pm

        Hi Alysha! I am so happy to hear that you loved the cookies! Such a special thing to bake together!:D Thanks so much for taking the time to leave a review!

        Reply
    2. Marisa Messer

      April 15, 2022 at 3:44 pm

      Hello, can you use a cookie press for this recipe?

      Reply
      • Gabby

        April 19, 2022 at 6:37 pm

        Hi Marisa, I haven't tried it myself but I think that would work fine!

        Reply
        • Kris

          December 11, 2022 at 12:44 am

          Can margarine be used in this recipe instead of butter?

        • Gabby

          December 11, 2022 at 12:57 am

          yes!

    3. Tiggy

      January 21, 2022 at 1:36 pm

      How much Lemon extract could I use instead please?

      Reply
      • Gabby

        January 21, 2022 at 2:53 pm

        Hi Tiggy! For the glaze, you can use about 1 teaspoon lemon extract. For the cookie dough, start with 2-3 teaspoons of lemon extract, then you can taste and add more if needed. Enjoy!

        Reply
    4. nikki

      January 11, 2022 at 9:59 pm

      5 stars
      these came out perfectly! I used earth balance. perfect amount of lemon flavor.

      Reply
      • Gabby

        January 12, 2022 at 3:42 pm

        Hi Nikki! I'm so glad to hear that! Thanks for the review 🙂

        Reply
    5. Theresa

      November 24, 2021 at 6:20 pm

      Can I use coconut oil in place of the butter or vegan butter?

      Reply
      • Gabby

        November 25, 2021 at 2:36 am

        Hi Theresa! I think that would work at a 1:1 ratio, although I haven't tested this recipe with coconut oil so I can't say for sure! It likely wouldn't have the classic buttery flavor of a shortbread cookie, but I'd love to hear how it goes if you try it! 🙂

        Reply
    6. Cazza

      November 22, 2021 at 6:36 am

      Hi, Am I going crazy? I can't find the "Metric" button to convert recipe. Help!!!!

      Reply
      • Gabby

        November 22, 2021 at 2:10 pm

        Hi Cazza! Try checking one more time, I think there was a glitch but they seem to be showing up now!

        Reply
    7. Beverly

      November 22, 2021 at 2:21 am

      I don’t see the metric measurements. Also do you use salted or unsalted butter?

      Reply
      • Gabby

        November 22, 2021 at 2:12 pm

        Hi Beverly! There seemed to be a glitch but the metric measurements should be showing up now 🙂 Many of the vegan butters tend to be salted already, so I use salted for these. You can also use unsalted and just add a pinch of salt into the dough. Enjoy!

        Reply
    8. Phil

      November 19, 2021 at 4:51 pm

      5 stars
      I’m a huge lemon fan and these did NOT disappoint! So easy to make and the glaze on top is perfect. Can’t wait to make again.

      Reply
      • Gabby

        November 21, 2021 at 4:59 pm

        Hi Phil! I'm so happy to hear that you loved the cookies! Thanks so much for taking the time to leave a review 🙂

        Reply

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