If you love lemony desserts like vegan lemon yogurt bundt cake, vegan lemon pound cake, vegan lemon rolls and vegan lemon shortbread cookies, get ready for what could very well become your favorite cookie –these vegan lemon cream cheese cookies. The cookies and the soft, creamy glaze that coats them both pack a bright, sunny, lemony punch from oodles of lemon juice and lemon zest. And these cookies couldn’t be easier to make!
Why you’ll love this recipe
Perfect texture and lemony flavor. These cream cheese cookies are soft and chewy with just an edge of crispness on the outside. Every bite is infused with loads of lemony flavor. Seven ingredients. That’s all you need, and it’s a no-fuss recipe, so easy to make. Ready in less than 25 minutes. Get the oven going while you prep the batter and you will be eating cookies in no time at all!
How to make vegan lemon cream cheese cookies
Storage instructions
Refrigerate: Store the cookies in the fridge in an airtight container for up to a week. Freeze. Freeze the cookies in a freezer-safe container for up to three months.
More vegan lemon recipes
Recipe card
Vegan cream cheese. This needs to be soft and at room temperature. Vegan butter. Also soft, at room temperature. Granulated sugar. I used white cane sugar. You can also use coconut sugar or turbinado sugar, but it will change the color of the cookies to a darker shade. Lemon juice and zest. There’s lemon juice and zest baked into the cookies and more lemon juice in the glaze that goes on top of these cookies. Unbleached all-purpose flour. You can substitute with whole wheat pastry flour, but you’ll get the best flavor from regular all-purpose flour. Baking soda. This is the only leavening we’ll add to these cookies. Powdered sugar. Also called confectioners’ sugar. This is for the glaze.
Check to get new recipe updates by email.
