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Vegan Soft Bake Strawberry Lemonade Cookies







I still can’t believe summer is almost over! It’s my favorite season (next to fall) to do desserts as countless fruit varieties are thriving and I organically just crave fruit more with the warmer temperatures. One of my personal favorite combos is strawberry lemonade. If you don’t know by now, I love all things lemon! I find citrus concepts refreshing, not overwhelming to the tastebuds like chocolate. 


That being said, in wrapping up summer concepts (tear), I had a craving for something strawberry lemonade and these vegan Soft Baked Strawberry Lemonade Cookies were born! In addition to all things citrus I love soft bake cookies. Crispy cookies are good, but I’m all about the soft! 







What’s fab about these cookies, is everything! It’s my classic soft bake cookie recipes, easy, involves a handful of ingredients, has aesthetic appeal, perf for those last summer days, light and fluffy, and non vegan approved!




If you’re looking for the perf vegan soft bake cookie recipe or love all things lemon like me, these vegan Strawberry Lemon Cookies will be your new bff!







Why this recipe is great:






Perf for summer!

Buttery soft!

Aesthetic appeal

No eggs or dairy


















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Vegan Soft Bake Strawberry Lemonade Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Eat Drink Shrink
  • Total Time: 20 minutes
  • Yield: 6 large, 10 small l 1x


Units Scale




  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In medium bowl, sift together flour, baking powder and salt. Set aside.
  3. In the bowl of a standing mixer, beat together powdered sugar, melted coconut oil, lemon juice, lemon zest, room temperature almond milk and vanilla until creamy.
  4. Add flour mixture and continue to mix until combined. Dough will thicken as you stir.
  5. Roll 4 tablespoon size scoops of dough into balls and place onto prepared baking sheet. Flatten slightly with fingers to 1/2-inch thick. You can wet your hands to make it easier working with the batter.
  6. Bake cookies for 8-10 minutes. Do not over bake, as cookies won’t turn golden brown. Remove cookies from oven and place on cooling rack to cool completely.
  7. When cookies have completely cooled, prepare the frosting. In a large mixing bowl, combine the confectioners’ sugar and lemon. Mix well and drizzle across the tops of the cookies, allow to set.
  8. Add the diced strawberries to the remaining icing and drizzle across the tops of the cookies, sprinkle with lemon zest, allow to set. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes


  • Serving Size: 1







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  1. Delicious and pillowy!
    I made some substitutions so they appeal more to kids.
    I doubled the recipe, replaced 1/3 of the powdered sugar with strawberry fruit spread, increased the flour to make up for it. I used Silk vanilla soy (what I had). I stuck the batter in the fridge to make it a *little bit* easier to handle (no problem, the more doughy goodness to lick off the fingers).
    Since it’s an elementary school’s spring treat day, I made frosting–and playing on the fact they turn out like luscious little clouds, I added blue food coloring and rainbow decorations.

  2. I actually made these for Christmas this year! In my family we like to make all kinds of different Christmas cookies. Everyone loved them! Thank you so much for this recipe. These cookies were really a hit!

    1. Hi Erin! This made my year, I love hearing about recipe success! Wishing you all the best in 2020!

  3. Emily Paige Johnson says:

    LOVE these cookies! The lemon and strawberry really come through and they’re very soft and cake-y. I actually forgot the vanilla but they were still amazing! I bet they’re even better when all the ingredients are there 🙂

  4. These look so pretty! Question: is the “powdered sugar” in the dough and the “confectioners’ sugar” in the icing supposed to be two different ingredients? I always thought those terms meant the same thing – finely ground sugar with cornstarch added.

    1. Hi Robin, Yes, those are the same ingredient. Why both terms are mentioned I’m not sure. Sorry if that created confusion!

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