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Vegan Soft Baked Lemon Rosemary Cookies










I can’t believe we are due any day now. As a whole I haven’t had a ton of cravings, but one thing is for sure, all my traditional cravings were intensified!!


One of my all time favorite combos, is lemon and rosemary!! 


You typically find herbs only being utilized in savory dishes. However, they can truly take an everyday dessert recipe and turn it into a fab recipe in minutes. When it comes to summer concept, I’m all about the citrus fruits. While not the majority, I find that I have more of a preference for citrus or fruit forward desserts as chocolate can be too overwhelming to my tastebuds.


Needless to say, I love these vegan soft baked Lemon Rosemary Cookies!!









What’s fab about these cookies, is everything! They are quick, easy, have minimal ingredients, are buttery soft, packed with flavor, you can use the base to make countless soft baked varieties, they are perf for summer, have aesthetic appeal, and truly capture the essence of spring/summer!



If you love modern vegan desserts, you’re going to love these new vegan soft baked Lemon Rosemary Cookies!!












Why this recipe is great: 







Packed with flavor 

Buttery Soft 

You can skip the icing if you prefer

Perf for summer

Aesthetic appeal 










































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Lemon Rosemary Soft Baked Cookies

  • Author: Eat Drink Shrink
  • Total Time: 25 minutes
  • Yield: 6-8 1x





  • 1 cup confectioner’s sugar
  • 1 tbsp lemon juice


  1. Preheat oven to 350 degrees.
  2. Line baking sheets with parchment paper.
  3. In medium bowl, sift together flour, baking powder and salt. Set aside.
  4. In the bowl of a standing mixer, beat together powdered sugar, melted coconut oil, lemon juice, lemon zest, chopped rosemary, room temperature almond milk and vanilla until creamy.
  5. Add flour mixture and continue to mix until combined. Dough will thicken as you stir.
  6. Pop in the fridge for 10 mins or longer if needed to enable it to firm up.
  7. Roll 4 tablespoon size scoops of dough into balls and place onto prepared baking sheet.
  8. Flatten slightly with fingers to 1/2-inch thick.
  9. You can wet your hands to make it easier working with the batter. 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.When cookies have completely cooled, prepare the icing. In a mixing bowl, combine the confectioners sugar and lemon juice.
  10. Mix well and drizzle across the tops of the cookies. Top with lemon zest and rosemary. Allow to set. Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes


  • Serving Size: 1









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  1. Can I sub dried rosemary ? It’s hard to find fresh where I live

    1. Hi Kerrie! You absolutely can. Since dried herbs are more powerful I would cut down to 1 1/2 tbsp or 1 tbsp depending on your preferences. Let me know how they come out!

  2. If I want to make smaller cookies (1-2 tbsp) should I cut the cook time in half? How can I tell when they’re “done”?

  3. Made these yummy cookies and was pleasantly surprised at how good they are! My dough was SUPER runny but it still baked fine and the cookies weren’t too thin (probably just should’ve left it in the fridge longer). The rosemary flavor isn’t very strong. The glaze is delicious but requires quite a bit more lemon juice than was listed

    1. Thanks for the feedback. I always add more rosemary, but listed less in case it was too much for readers. I’ll increase the amount! The glaze you can always play around with to create the desired amount.

  4. Marsha Manning says:

    Question- does the batter really use powdered sugar as listed, or should it be cane or granulated sugar? Seems odd to use powdered sugar in the batter.

    1. Gabrielle says:

      I completely agree! However, these are soft baked cookies and actually require powered sugar! A must try!

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