Vegan Lemon Shortbread Cookies

I’m feeling a little dreary, so when a friend posted a picture of some lemon cookies, it seemed like exactly the right thing to bake. I scouted around online, read a bunch of recipes, reviewed my own shortcake recipes, shoved them all together, and this is what resulted!



  • 1.5 cup vegan butter, at room temperature
  • 1 cup sugar or brown sugar
  • 3 cups all-purpose flour
  • 2 tablespoon lemon zest
  • 1 tsp lemon juice
  • pinch salt


  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • oat or soy milk as needed


  • Beat together the vegan butter and sugar until smooth and creamy.
  • Sift and then slowly add the flour, mixing until combined. Dough will appear crumbly!
  • Preheat oven to 350º F.
  • Now you have 2 options. You can refrigerate for an hour, roll out to ¼-inch thickness and use a cookie cutter. Or, you can skip refrigerating and press into mini muffin tins.
  • Bake for 10-12 minutes, and then watch until golden on top.
  • Cool on cookie sheet or in muffin tins for 5 minutes before transferring to a wire rack to cool completely.
  • To make the icing, combine the powdered sugar and lemon juice in a small bowl. Add oat or soy milk, a tiny bit at a time while whisking until the icing becomes smooth and is the consistency you like.
  • Spread or drizzle icing over cooled cookies.
  • Makes ~ 3 dozen
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