These dairy free lemon sugar cookies are so simple and easy to make, plus they taste incredible. With a bright, zesty citrus flavour, these soft and chewy sugar cookies are made in just one bowl, and require zero chill time meaning you’ll have freshly baked cookies in less than 30 minutes!
Just like my dairy free sugar cookies or my black cocoa sugar cookies, these lemon sugar cookies are a super simple staple recipe for when you feel like cookies but don’t have a lot of time on your hands. In under 30 minutes you can have a batch of freshly baked cookies that will last all week – I mean, if you don’t eat them all immediately that is!
This is a basic sugar cookie recipe that is flavoured with lemon. The lemon zest is given maximum opportunity to infuse its flavour by being first combined with the sugar. This lemony infused sugar is then used in the cookie dough itself and also as the crunchy sugar coating on the outside.
These dairy free lemon sugar cookies come together in just one bowl and require zero chill time. They are simple, perfect for beginner bakers, and are so incredibly delicious that you’ll be counting down to morning tea time or sneaking just one more after dinner.
Key Ingredients
If you have a lemon laying around in the fridge, then it’s quite likely you can make this recipe as it uses all the usual pantry staple baking ingredients.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Lemon – we’re using both the lemon zest and the juice to make sure you can taste the lemon flavour through each bite.
- Dairy free butter – use a quality dairy-free butter substitute here for the best flavour. I love and always use Nuttelex Buttery which is an Australian product. In the US, the closest alternative is Earth Balance which I understand to be very similar.
- White sugar – the sugar is infused with the oils from the lemon zest adding flavour and texture to the cookies therefore I don’t recommend reducing the sugar in this recipe as the results will not be the same.
- Egg – gives the cookies structure and that soft and chewy texture.
- Vanilla extract – a good amount here really enhances the flavour of the cookies.
- Plain flour – also known as all purpose flour in the US.
- Cornflour – also known as corn starch in the US. This addition really enhances the super soft and chewy texture of the cookies so I highly recommend it.
- Baking powder and bicarbonate of soda (also known as baking soda) – we’re using both in these cookies to help ensure they puff up and deflate to give the cookies a chewy texture and crackly top.
Equipment and Tools
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- Electric mixer – you can make this cake with a whisk, but an electric hand mixer makes easy work of mixing up the batter.
- Cookie scoop – makes measuring and scooping the cookie dough so easy.
- Baking trays – I just started using these NordicWare baking sheets and they are insanely good quality – I wish I had upgraded sooner!
- Measuring cups and spoons – accurate measurements are crucial for baking, as even small differences can affect the texture and taste.
- Cooling rack
Step-By-Step Instructions
As mentioned, these cookies are super simple to make and come together in one bowl. To your bowl, start by adding the white sugar and then zest the lemon straight into it. From here, I recommend using your hands to rub the lemon zest into the sugar. This process helps to infuse the sugar with the lemon’s flavour, creating a more vibrant, citrusy flavour.
Once done, scoop out ¼ cup of the sugar and set this aside to roll the cookie dough balls in before baking.
To the bowl with the remaining lemon infused sugar, add the dairy free butter and begin to beat with an electric mixer until light and fluffy. Add in the egg, vanilla extract and lemon juice and continue to beat until smooth and creamy.
To the bowl, add in the plain flour, cornflour, baking powder, bicarbonate of soda, and salt. Mix together on low speed or swap to a spatula if you prefer and mix until you have a soft dough.
Use a cookie scoop or spoon to portion out the dough (approx. 1 ½ tablespoons each) and roll the balls in the reserved lemon sugar. If the lemon sugar mixture has gone a little hard due to the moisture from the lemon zest, that’s ok, just mix it up again.
Place the cookie dough balls onto a lined baking tray about 5 cm (2 inches) apart to allow them to spread as they bake. Place them into the oven for 10-12 minutes or until the edges are set but the centres are still soft and puffy.
Once the cookies are baked, tap the tray on the counter a few times to help deflate the cookies before allowing them to firm up for 5 minutes on the tray. Transfer them to a wire rack to cool completely.
👉Tip! For perfect looking cookies, as soon as the cookies have been removed from the oven, use a spoon or a large round cookie cutter that fits over the cookie, to gently shape the cookie back into a circle. This only works if the cookies are still soft so needs to be done immediately before they start to cool.
I find 11 minutes the perfect bake time for the cookies with my oven. This gives me soft, almost underbaked middles but crispy edges which I think is perfect for these cookies. As always, it’s best to experiment with your oven as they all can differ slightly. If you prefer a crisper cookie, you can bake them for an additional couple of minutes.
You can also finish the cookies off with an extra little bit of lemon zest to make them super pretty and add even more fresh lemon flavour!
Recipe FAQs
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months.
This recipe has been developed specifically with an egg as an essential ingredient for the structure and texture. While you could try an egg replacer, I would recommend trying these vegan lemon poppy seed cookies instead.
Yes! You can refrigerate the dough for up to 24 hours before baking. If chilling, let the dough sit at room temperature for 10 minutes before rolling into balls.
You certainly can. While I prefer to use an electric mixer for ease, you can certainly mix by hand using a whisk and a spatula, but be sure to cream the butter and sugar well to achieve a light texture.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More lemon flavoured sweets:
Gluten Free Lemon Cupcakes
Dairy Free Lemon Thumbprint Cookies
Dairy Free Lemon Bars
Vegan Lemon and Raspberry Loaf Cake
Vegan Lemon Poppy Seed Cake
Dairy Free Lemon Sugar Cookies
Ingredients
- 1 ¼ cup white sugar divided
- Zest of 1 lemon
- 125 grams (½ cup) dairy free butter
- 1 egg room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice from 1 lemon approx
- 2 cups plain flour
- 1 tablespoon cornflour
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 180°C (350°F) and line 2 large baking trays with baking paper.
- In a large mixing bowl, add in all of the white sugar and the lemon zest. Use your fingers to rub the zest into the sugar until fragrant. Scoop out ¼ cup of this lemon sugar and set it aside in a small bowl for rolling the cookie dough later.
- Add the dairy free butter to the remaining sugar in the mixing bowl. Beat with an electric mixer on medium speed for 2–3 minutes, until light and fluffy.
- Mix in the egg, vanilla extract, and lemon juice until fully combined. Scrape down the sides of the bowl as needed.
- To the bowl, add in the plain flour, cornflour, baking powder, bicarbonate of soda, and salt.
- Mix together on low speed until just combined. The dough should be soft but not sticky.
- Using a cookie scoop or spoon, roll the dough into balls (about 1 ½ tablespoons each). Roll each ball in the reserved lemon sugar and place them 5 cm (2 inches) apart on a lined baking tray.
- Place the cookies into the oven and bake for 10–12 minutes, or until the edges are set but the centres still look slightly soft.
- Remove the tray from the oven and bang it on the counter a couple of times to help the cookies deflate slightly. If any cookies are misshapen, you can use a spoon to gently shape them back to a circle immediately after removing them from the oven.
- Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. You can store any leftovers in an airtight container for up to 5 days.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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