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A cookie sheet with lemon thumbprint cookies.

Easy Vegan Lemon Cookies

An easy and classic lemon cookie made with homemade vegan lemon curd and a simple vegan sugar cookie.
5 from 3 votes
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Course: Dessert
Cuisine: American
Diet: Vegan
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 12 servings
Calories: 315kcal
Author: Linda & Alex
Cost: $6

Equipment

  • 1 Stand Mixer
  • 1 baking sheet
  • 1 Oven
  • 1 cooling rack

Ingredients

  • 1 Lemon Curd Recipe Get the recipe in the instructions portion of the card.
  • ¾ cup vegan butter room temperature
  • ¼ cup vegan shortening
  • 1 cup granulated sugar
  • 5 tablespoons vegan egg See Note
  • 1 tablespoon vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Instructions

  • In a mixing bowl, beat the ¾ cup butter, ¼ cup vegan shortening, and 1 cup sugar until creamy and lightly whipped.
  • Add the vegan egg and 1 tablespoon vanilla extract and beat until combined.
  • In a medium mixing bowl, whisk the 2 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt until combined.
  • Add the flour to the butter mixture and slowly beat until just combined.
  • Roll into 1-inch (1 tablespoon) balls and flatten into discs. Place on a cookie sheet.
  • With a teaspoon or your thumb, press indentations into the center of the cookies and fill with the lemon curd.
  • Bake for approximately 12 minutes or until the bottom of the cookies are a light golden brown.
  • Cool on the cookie sheet for a few minutes, then transfer to a cooling rack until completely cooled.

Video

Notes

RECIPE NOTES
VEGAN EGG - We use JUST Egg for this recipe. You can use Follow Your Heart Vegan Egg, Bob's Red Mill Egg Replacer, or any equivalent egg replacer. 
OVEN TEMPERATURE - Make sure that the oven is fully preheated before baking. 
LEMON CURD - You will not use all of the lemon curd for one batch of cookies. Refrigerate it for up to 4 days. It's great on toast or mixed into oatmeal. 
STORAGE - Store in an airtight container in the refrigerator for up to 4 days. Freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator. 
NUTRITION DISCLAIMER

Nutrition

Serving: 15g | Calories: 315kcal | Carbohydrates: 39g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 189mg | Potassium: 51mg | Fiber: 1g | Sugar: 17g | Vitamin A: 539IU | Calcium: 64mg | Iron: 1mg
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