Makes around 2 dozen cookies
Photo by Kate Lewis
These vegan lemon cutout cookies are bright, buttery AF, and full of fresh lemon flavor. Soft and tender with a sweet-tart frosting that turns it into a total lemon fest. Yes, it’s tempting to always reach for a drop cookie, and there’s nothing wrong with that. But sometimes the occasion calls for breaking out the cute cutouts, and this is the recipe to do it with.
Cutout cookies have a bit of a reputation, and it is undeserved. Yes, the dough needs to chill. Yes, you need a rolling pin. But the actual process is genuinely fun, and the results look like you really did a thing. Little hearts and stars and flowers lined up on a tray, glazed with lemon frosting. A cookie with whimsy that makes people happy before even taking a bite.
These are modified from Vegan With a Vengeance and they are the perfect cookie for spring. Easter, Mother’s Day brunch, any occasion that calls for something lemony and pretty. But they also work beautifully on a winter cookie tray next to something chocolatey and rich. Lemon plays well with others.
The Italians have been dunking citrus cookies into espresso forever and there’s a reason for that. These are also fabulous alongside a cup of tea, which is honestly what the photo is telling you to do.
Tips for Perfect Cutout Cookies
Follow these golden rules and you will be opening up a bakery in no time! Or at least serving up a pretty tray of cookies.
- The dough needs to stay cold to hold its shape. Work in batches and keep the unused portion in the fridge while you roll and cut.
- If the dough gets soft and sticky mid-roll, put it back in the fridge for 10 minutes and try again.
- Flour your flat, clean surface and your rolling pin. Not too much, just enough to keep things from sticking. If you don’t have a smooth surface to roll on (say, if your counter top is warped or grainy wood) roll onto parchment paper.
- Dip your cookie cutter in flour before each cut and press straight down without twisting. This gives you clean edges.
- Roll to about ¼-inch thickness. Too thin and they’ll overbake; too thick and they won’t crisp up properly.
- No cookie cutters? Cut them into squares or diamonds with a sharp knife. They’ll look completely intentional. A drinking glass with thin edges works as a round cutter in a pinch. Round is cute!
- The frosting sets as it sits. Use it when it’s still pourable but starting to thicken — that’s the sweet spot for neat edges. Too thin and it will drip off the sides, which is fine, just messier. If it gets too thick, add a tiny splash of almond milk and stir. When you spoon them onto the cookie they should spread a bit, but not all the way to the edges. Spread them to the edges with an offset spatula or back of a spoon or butter knife. Never worry about being too perfect about it!
- If all of this icing is just too much, don’t give it another thought. Drizzle it Jackson Pollack style. They will look great!
- Let the cookies cool completely before frosting. Warm cookies will melt the frosting right off.
- If you want to make these even more decorative, sprinkle on some coarse colored sugar after the frosting. Choose the color depending on the occasion — pastels for Easter, light blue for wintery holidays, green for St. Patrick’s Day.
VEGAN LEMON CUTOUT COOKIE FAQ
Can I use vegan butter instead of coconut oil in these vegan cutout cookies? Yup yup yup. Vegan butter works great in both the cookies and the frosting, same amounts. It will give you a slightly more buttery flavor which is not a bad thing. Just make sure it’s softened to room temperature before you start.
What kind of coconut oil should I use in these lemon cookies? Refined, not virgin. Virgin coconut oil has a coconut flavor. Refined is neutral and lets the lemon do its thing. But if you want a lemon coconut cookie, then go for it.
Can I make the dough ahead? Yup. The dough keeps in the fridge for up to 3 days or in the freezer for a month. Thaw overnight in the fridge before rolling.
Can I skip the frosting? For sure. The cookies are great if you sprinkle some granulated sugar on top, simpler and still very pretty.
Can I use a different citrus? Hells yeah. Orange or lime zest would both be wonderful. Blood orange especially if you can get it. If using orange, increase the zest by a teaspoon.
How do I store these cookies? Unfrosted cookies keep in an airtight container at room temperature for up to a week. Frosted cookies are best within 3 days. The frosting softens over time but they’re still good.
How did I end up here, on a page for vegan lemon cookies? You were probably searching for “vegan cutout cookies,” “vegan lemon cookies,” or “vegan sugar cookies.” This recipe is from Vegan With a Vengeance and it’s been making people happy since 2005. No eggs, no butter, no dairy, just a really good lemony cookie. You’re in the right place.
Lemon Cutout Cookies With Lemon Icing
Ingredients
For the cookies:
- ¾ cup refined coconut oil softened at room temperature
- 3 tablespoons unsweetened applesauce
- ¾ cup confectioners’ sugar sifted
- 1½ cups all-purpose flour
- 1 teaspoon pure vanilla extract
- 2 tablespoons finely grated lemon zest
- ¼ teaspoon salt
For the lemon icing:
- 3 tablespoons refined coconut oil melted
- 2 cups confectioners’ sugar sifted
- ¼ cup unsweetened vegan milk I like soy or almond
- 3 tablespoons freshly squeezed lemon juice
Instructions
- In a mixing bowl, beat together the coconut oil, applesauce, and confectioners’ sugar until light and fluffy. Add the flour in two batches, beating well after each addition. Add the vanilla, lemon zest, and salt and mix well. Mold the dough into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours, until firm.
- Preheat the oven to 325°F. Line two baking sheets with parchment paper.
- Roll out the dough on a lightly floured surface to about ¼-inch thickness. Cut with 2-inch cookie cutters. Put the scraps back in the fridge, then roll out again to make more cookies.
- Place the cookies 1 inch apart on the prepared baking sheets. Bake for 6 to 8 minutes, until just set. They should still look pale. Let cool on the baking sheets for 2 minutes, then transfer to a cooling rack to cool completely before icing.
- For the icing: cream together the melted coconut oil and confectioners' sugar. Add the milk and lemon juice and beat with an electric hand mixer until smooth. Refrigerate until starting to thicken but still pourable. Spoon or pipe onto completely cooled cookies and use an offset spatula or back of a spoon to smooth to the edges.
