Give me the choice between a lemon dessert and a chocolate dessert… I’ll take the lemon dessert any day! Don’t get me wrong, this girl loves chocolate. I just have a sweet spot, if you will, for all things lemon. Anyone else out there have an obsessions will lemony treats?
This recipe for gluten free vegan lemon sugar cookies has been a labor of love. I have tried many different recipes to get just what I was looking for. I wanted a soft in the center, thick, slightly sweet, bite-size lemon sugar cookie. So many times the cookies would just spread all over the pan. Grrrrrr! I went ahead and chilled the dough, which helps them hold their shape. Just don’t chill the dough too long because coconut oil gets hard quickly!
So here it is. My tested recipe for lemon sugar cookies. Full of lemon flavor from both the lemon zest and lemon extract. The use of organic powdered sugar as the sweetener gives these cookies just enough sweetness and a tender crumb. I’m just in love with everything about these cookies. The touch of course sanding sugar on top adds great texture too. These are my idea of a dreamy, can’t-eat-just-one lemon sugar cookie!
gluten free vegan lemon sugar cookies
makes 36-40 cookies
- 2 1/2 cups Sarah’s gluten free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups organic powdered sugar
- 1/3 cup coconut oil, melted
- 1/4 cup So Delicious unsweetened coconut milk, room temperature
- 1 teaspoon pure lemon oil or extract
- 1 teaspoon pure vanilla extract
- zest of 1 lemon
- 1/4 cup course sanding sugar (optional)
Line baking sheets with parchment paper. In medium bowl, sift together flour blend, baking powder and salt. Set aside. In large mixing bowl, mix together powdered sugar, melted coconut oil, coconut milk, lemon extract, vanilla and lemon zest. Beat until smooth. Add the flour mixture. Stir until combined. Refrigerate dough for 30 minutes to one hour, just to chill.
Preheat oven to 350 degrees. Roll tablespoon-scoops of cookie dough into balls. Flatten to 1/2″ with bottom of glass jar or fingers (cookies won’t really spread). Dip tops of cookie into sanding sugar. Bake for 8-9 minutes. Be sure to not over-bake, as you don’t want the tops of the cookies to brown. Remove cookies from oven and place on cooling rack to cool completely. Store in air-tight container.
Mmm, yes! I'd take anything lemon over chocolate! But especially lemon poppyseed bread. Mmm!!
Can't wait to try these! Thanks for sharing!
We just made these! They were very good. Thank you!
Do you think this recipe can be rolled out so I can use cookie cutters?
Here is a link to my rolled sugar cookies, which is almost the same recipe…
https://www.sarahbakesgfree.com/2013/10/gluten-free-vegan-sugar-cookies.html
Wow, Sarah, these were great! I made these using the zest of two lemons and 2 tsp. of vanilla extract (no lemon extract on hand), then followed the instructions from your rolled sugar cookies. I also sifted the powdered sugar with the flours (on accident, I tend to gloss over instructions) and they turned out fine. I think the sifting step is important because I removed about 2 Tbs. of course sandy grain.
Thanks so much for these recipes! By the way, I'm vegan but not gluten-free and these were as good or better than any sugar cookies I've made; we baked 24 cookies that disappeared in less than 24 hours 🙂
Jennifer, I'm so glad you like them! They have quickly become a family favorite in our house too!
Is coarse sanding sugar the same as decorating sugar? I haven't heard that term used before. I'm so excited to have found your website and can't wait to try these recipes. I would choose lemon over chocolate, too!
Yes, decorating sugar can be used. The course sugar gives it a good crunch on top! I hope you enjoy these recipes!