These iced lemon cookies have that perfect balance of sweet and tart, along with a melt-in-your-mouth texture and bright citrus flavour that makes them impossible to resist!

Overhead view of lemon cookies topped with lemon zest

If there was an official cookie of summer, I think these lemon cookies would be it. They look so cheery and they taste like sunshine—if sunshine could be baked into a cookie, of course.

But even though these cookies seem like the perfect treat for warm weather, they can be enjoyed all year round. Lemon is a classic flavour that never goes out of style!

Overhead view of lemon cookies arranged on countertop

Why You’ll Love This Lemon Cookie Recipe

Soft, melt-in-your-mouth texture. These cookies are made with vegan butter and cream cheese, giving them a soft, tender crumb that practically melts in your mouth.
Bright, tangy lemon flavour. Using both fresh lemon juice and zest gives these cookies a vibrant citrus punch.
Easy to make. No cookie cutters needed! Just roll the dough, flatten it slightly, and bake.

Overhead view of ingredients for lemon cookies with labels

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

All purpose flour – Measure by weight if you can; if you have to go by volume, be sure to lightly spoon the flour into the measuring cup.
Baking powder
Baking soda
Kosher salt
Vegan butter – You can use store-bought or homemade vegan butter.
Vegan cream cheese – I like my vegan cream cheese recipe, but store-bought is fine too.
Sugar
Lemon – You’ll need the juice and the zest.
Powdered sugar – Sift this to make sure it’s not lumpy.

How to Make Lemon Cookies

Overhead view of lemon juice added to wet ingredients in mixing bowl

Mix the dry ingredients. Whisk the flour, baking powder, baking soda, and salt in a bowl.
Infuse the sugar. Rub a tablespoon of lemon zest into the sugar until the zest releases its oils.
Mix the wet ingredients. Beat the sugar, butter, and cream cheese on medium speed until fluffy; add 2 tablespoons of lemon juice and mix that in too.
Combine the wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix on low until just combined.

Overhead view of unbaked lemon cookies on baking sheet

Overhead view of baked lemon cookies on parchment lined pan

Chill. Cover the mixing bowl and refrigerate for one hour. Near the end of the chilling time, begin preheating the oven to 350ºF and line baking sheets with parchment paper.
Form the cookies. Roll the dough into 1 1/2 tablespoon balls, then flatten them on the baking sheet.
Bake. Place the baking sheets in the oven and bake for 12 to 13 minutes, or until the edges are just set. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Overhead view of icing in bowl with spoon

Make the icing. Combine all the ingredients and stir until smooth.
Frost the cookies. Drop spoonfuls of icing on the cookies and use the back of the spoon to spread it evenly. Let the icing set before storing.

Tips for Success

Soften the butter and cream cheese to room temperature. This makes all the difference in achieving a smooth, evenly mixed cookie dough.
Refrigerate the dough before baking. This helps the cookies hold their shape and prevents them from spreading in the oven.
Don’t over-bake the cookies. They will continue to firm up as they cool, so don’t stress about taking them out of the oven when they are slightly undercooked. That’s how you get the perfect texture!

Variations

Add poppy seeds. You can do this by either sprinkling them over the icing before it sets or whisking them with the dry ingredients. Or do both for double the poppy experience!
Make them lemon lavender flavoured. Sprinkle culinary-grade lavender buds over the icing for a sophisticated spin.
Add sprinkles. Yellow sprinkles or white sprinkles both add a fun touch to these cookies, or use sanding sugar for some sparkle.

How to Store

Once the icing is set, transfer the lemon cookies to an airtight container. Layer the cookies between sheets of parchment paper to prevent them from sticking together. They can be stored at room temperature for up to 3 days.

Can I Freeze This Recipe?

Allow the lemon cookies to cool completely before freezing. Store them in an airtight container or freezer bag with parchment paper between the layers and freeze for up to 3 months. Thaw at room temperature before serving.

More Vegan Treats

Lemon cookies on crumpled parchment paper, with bite taken out of one to show soft texture

Print Pin

5 from 1 vote

Lemon Cookies

These iced lemon cookies have that perfect balance of sweet and tart, along with a melt-in-your-mouth texture and bright citrus flavour. Yum!

Prep Time 10

Cook Time 12

Chilling Time 1

Total Time 1 22

Servings cookies

Calories 142kcal

Ingredients

2 ½ cups all purpose flour 312 g
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
1 cup vegan butter room temperature 226 g
2 tablespoons vegan cream cheese room temperature 32 g
1 cup sugar 200 g
2 tablespoon lemon zest divided 14 g
5 tablespoons lemon juice divided 60 g
2 cups powdered sugar sifted 240 g

Instructions

Combine flour, baking powder, baking soda and salt in a small mixing bowl. Whisk together to mix well.
Add 1 tablespoon of lemon zest to the sugar and use your fingers to rub them together. The sugar should turn a light yellow color.
Add the sugar, butter and cream cheese to the bowl of a stand mixer. Beat on medium speed for 3 minutes until creamy. Scrape down the sides of the bowl.
Add 2 tablespoons of lemon juice and mix for another 30 seconds.
Finally, add the dry ingredients and mix on low speed until just combined.
Remove the bowl from the mixer, cover with plastic wrap and refrigerate for one hour.
Once the chilling time has passed, preheat the oven to 350ºF/180ºC. Line two baking sheets with parchment paper.
Scoop the cookie dough into balls approximately 1 1⁄2 tablespoons in size. Place them on the baking sheet spaced 2 inches apart. Use your fingers to flatten them slightly into discs.
Bake in the preheated oven for 12-13 minutes or until the edges are just set. The cookies will still be quite soft when you remove them from the oven. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once the cookies are cooled, prepare the icing: combine the powdered sugar, remaining 1 tablespoon lemon zest and 3 tablespoons of lemon juice in a small bowl. Mix well until no dry ingredients remain.
Use a teaspoon to drop icing on top of the cookies and use the underside of the spoon to spread it around the top.
Allow the icing to dry completely before storing.

Notes

To store: Once the icing is set, transfer the lemon cookies to an airtight container. Layer the cookies between sheets of parchment paper to prevent them from sticking together. They can be stored at room temperature for up to 3 days.

To freeze: Allow the lemon cookies to cool completely before freezing. Store them in an airtight container or freezer bag with parchment paper between the layers and freeze for up to 3 months. Thaw at room temperature before serving.

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