These lemon shortbread sugar cookies are a bright, tender treat perfect for Valentine’s Day, Easter, Mother’s Day, spring gatherings, summer picnics—or any time you want a light, lemony bite. They’re vegan, dairy-free and egg-free, so they work well for people with common dietary restrictions. The cookies are simple to make, easy to roll out, and forgiving if you’re not an expert baker.
This recipe adapts nicely to holidays and special occasions. Use a heart-shaped cutter for Valentine’s Day, a bunny or egg shape for Easter, or any festive cutter you like. The dough rolls smoothly and holds its shape well, so you can decorate the cookies with icing and sprinkles just like traditional sugar cookies—without eggs or dairy.
I’ve always loved sugar cookies and family decorating traditions. Growing up, decorating cookies was an annual event, and my favorite part was sampling the colorful icing. Later, the decorating turned into friendly contests and plenty of laughter. When I started baking for my own family, I wanted a recipe that was both reliable and easy to work with. This lemon shortbread version checks both boxes: it’s simple to prepare, forgiving while rolling, and packed with bright lemon flavor.
The recipe yields about 18–20 cookies, a nice small batch for a family or a small gathering. If you’d like to make more, doubling the ingredients works well and produces the same texture and flavor. The cookies are slightly crisp at the edges and tender inside—a classic shortbread quality with a lemon twist.
These cookies are great iced or plain. The lemon icing adds an extra boost of citrus and a pretty finish if you want to gift them or display them at a party. The icing is easy to adjust: add a bit more lemon juice if it’s too stiff, or a touch more powdered sugar if it’s too thin. Once iced, you can decorate with sprinkles for a festive touch.
These cookies also pair well with tea, coffee, or a light dessert plate. Because they’re dairy-free and egg-free, they’re a welcome addition for guests with dietary preferences or allergies. The lemon flavor comes through nicely without overwhelming the delicate shortbread texture.
If you enjoy other lemon-forward vegan cookies, you might also like variations made with almond flour or other gluten-free blends. For this recipe, standard all-purpose flour gives the classic shortbread crumb and an easy rolling consistency.
Lemon Shortbread Sugar Cookies
Ingredients
Cookies
- 1/2 cup vegan butter
- 1/2 cup granulated sugar
- 2 tsp fresh lemon juice
- 2 tsp fresh lemon zest
- 1 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1 Tbsp almond milk (or other plant milk)
Icing
- 1 cup powdered sugar
- 1 Tbsp vegan butter
- 2 1/2 tsp fresh lemon juice
- 1 tsp fresh lemon zest
Instructions
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Preheat the oven to 350°F (175°C).
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In a mixing bowl, cream together the vegan butter and granulated sugar until light and fluffy. Add the fresh lemon juice and lemon zest and mix until combined and fragrant.
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Add the flour and salt, then pour in the tablespoon of almond milk. Mix until the dough comes together. The dough should be soft but not sticky; if it seems dry, add a little more almond milk, a teaspoon at a time.
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Roll the dough out on a lightly floured surface to about 1/4-inch thickness. You can refrigerate the dough for 15–30 minutes if you prefer firmer dough for cutting, but it isn’t required.
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Use your favorite cookie cutter to cut shapes from the dough. Place the cut cookies on a parchment-lined baking sheet, leaving a little space between them.
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Bake for 8–10 minutes, until the edges are just beginning to turn golden. (About 9 minutes is ideal in many ovens.) Remove from the oven and let the cookies cool completely on a wire rack before icing.
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While the cookies cool, prepare the icing: combine the powdered sugar, vegan butter, lemon juice and lemon zest. Stir until smooth. If the icing is too thick, add a bit more lemon juice; if it’s too thin, add more powdered sugar a teaspoon at a time.
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Spread a thin layer of icing over each cooled cookie. Add sprinkles if desired and allow the icing to set before serving or stacking.
Notes
This recipe is flexible: you can double it for larger batches and swap in other plant milks as needed. For sturdier shapes, chill the dough briefly before cutting. Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage. Icing will firm up as it sets but is best enjoyed within a day or two.
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