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Heart shaped and pink frosted lemon vegan sugar cookies on a plate with a pink doily.

Vegan Lemon Sugar Cookies (Lofthouse style, WFPB)

Perfect for Easter, Valentine's Day, Halloween, or Christmas, these vegan lemon sugar cookies are decadent and delicious. Plus they are wfpb, oil free and come with a sugar free option. These Lofthouse style cookies hold their shape when baked and don't spread, making them a perfect cut out cookie for the holidays.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 15 minutes
1 hour
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 207 kcal

Equipment

  • 1 mixer
  • 1 sheet pan
  • parchment paper
  • wire rack

Ingredients
  

  • 1 1/8 cup whole wheat pastry flour
  • 1 1/8 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup almond butter
  • 3/4 cup unrefined sugar or 1/4 cup + 1 tablespoon Truvia
  • 1 tablespoon ground flaxseed
  • 2 tablespoons water
  • 1/2 teaspoon lemon extract

For the Icing

  • 1 cup confectioners sugar or Truvia
  • 1 cup plant milk
  • 1/4 teaspoon red food coloring (natural) or a few drops regular
  • 1/2 teaspoon lemon extract
  • few drops natural food dye optional
  • vegan sprinkles optional

Instructions
 

For the cookies

  • Preheat the oven to 350 degrees.
  • Start by whisking together the whole wheat pastry flour, almond flour, baking powder, and salt in a medium bowl.
  • If the almond butter is too firm, warm it up slightly until it has a more runny consistency.
  • Make the flax egg by mixing the ground flaxseed and the water in a small bowl and set aside for a few minutes.
  • In a large bowl, mix the almond butter and the sugar or Truvia. Add the flax egg and the lemon extract and stir.
  • Add the dry ingredients to the wet ingredients and mix until well combined. If the dough is too sticky, add more flour, one tablespoon at a time.
  • Divide the dough in half. Wrap each piece in plastic wrap and refrigerate for at least 1 hour.
  • On a lightly floured surface, use a lightly floured rolling pin to roll out the dough to approximately 1/4 inch thickness. Add flour as needed if the dough is too sticky.
  • Using a cookie cutter, cut the dough into shapes. Take any remaining dough, roll it out again, and continue to cut shapes from it. Repeat until all of the dough is shaped.
  • Place the cookies on a baking sheet that is lined with parchment paper. Be sure to place them at least two inches apart. Bake the cookies for 12-15 minutes or until just beginning to lightly tan at the edges. Cool for 5 minutes on the baking sheet and then transfer to a wire rack.
  • Wait until the cookies are completely cool before icing them.

For the Icing

  • Using a mixer with the paddle attachment, mix together the confectioners sugar or confectioners sugar substitute, the plant milk, the lemon extract, and the optional natural food dye. If the frosting seems too thick, add a little bit more plant milk. If it seems too thin, add a little bit more confectioners sugar.
  • Frost and decorate the cookies as desired.

Notes

Calories listed are for the sugar free version. You may substitute vanilla or almond extract for the lemon extract if you prefer.