Lemon Loaf Cookies
An easy, no-chill cookie recipe that’s zippy, lemony, and cakey. A lemon and vanilla bean glaze takes them over the edge!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 13 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
DOUGH:
- 1/4 cup vegan butter, softened to room temperature
- 1/2 cup raw cane sugar (or your fave granulated sugar)
- zest of two small lemons
- 1 and 1/2 teaspoon vanilla bean paste (or extract)
- 240 grams (2 cups) all-purpose flour
- 1/2 tsp. baking powder
- 1/8 tsp. baking soda
- pinch kosher salt
- 1 cup unsweetened almond milk, at room temperature
- neutral oil (like avocado) for rolling
GLAZE:
- 1 cup powdered sugar
- 1 and 1/2 tablespoons unsweetened almond milk
- 1 teaspoon vanilla bean paste (or extract)
- zest of one small lemon
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- Combine vegan butter, sugar, lemon zest, and vanilla bean paste in a stand mixer with the paddle attachment (or use a hand mixer and a large bowl). Beat on medium speed until light and fluffy, 1-2 minutes. Scrape down the sides as needed.
- Meanwhile, combine your flour, baking powder, baking soda, and salt in a medium bowl. Whisk to combine.
- Reduce your stand mixer speed to low and slowly add 1/3 of your dry ingredients, followed by half of your milk, 1/3 of your dry ingredients, the remaining milk, then the remaining 1/3 of your dry ingredients. Increase the speed to medium and mix until just combined.
- Take chunks of your dough (I like making mine slightly bigger than a golf ball, about 2 tablespoons), oiling your hands in between each, and roll them into a ball. Stick them on your baking sheet with a bit of room between each (they don’t spread too much). Bake for 14-16 minutes, or until you can see the bottoms slightly browning.
- Remove them from the oven and allow them to cool on the baking sheet, then move them to a cooling rack for glazing.
- Whisk the glaze ingredients in a small bowl. Dunk the tops of the cookies in the glaze, swirling so the entire top is covered. Place the cookies back on the cooling rack so that the glaze can drip down. Allow to set up at room temperature.
Find it online: https://www.fooduzzi.com/2025/02/lemon-loaf-cookies/