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Vegan Lemon Shortbread Cookies

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5 from 2 reviews

  • Author: Eat Drink Shrink
  • Total Time: 22 minutes
  • Yield: 10-16 Depending on size 1x




  1. Preheat oven to 350°F. Line baking sheet with parchment paper; set aside.In a large bowl, whisk together the flour, baking powder and salt.
  2. In a separate bowl, whisk together the granulated sugar, lemon zest and juice, maple syrup or agave, extract (optional) and coconut oil until fully combined.
  3. Add to the dry mixture and stir with a large spoon until fully combined.
  4. Place the coarse sugar in a small bowl.Scoop 1½ Tablespoon of dough and roll into a ball.
  5. Roll in the coarse sugar to fully coat and place on the prepared baking sheet; repeat with remaining dough.
  6. Gently press on the tops of the dough balls with your fingers to flatten to approximately ½ inch thick; the cookies don’t spread much while baking. If the dough seems too crumbly, simply add a lil more coconut oil 1 tsp at a time.
  7. Bake for 12 minutes, or until barely golden on the edges.
  8. Let cool on baking sheet for at least 10 minutes before removing to a wire rack to cool completely.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes


  • Serving Size: 1