Vegan Lemon Sandwich Cookies (Printable)

Bright, zesty vegan sandwich cookies with creamy lemon filling, perfect for sweet treats.

# What You’ll Need:

→ Cookie Dough

01 - 2 cups all-purpose flour
02 - 1/2 cup powdered sugar
03 - 1/4 cup cornstarch
04 - 1/4 teaspoon salt
05 - 1/2 cup vegan butter, softened
06 - 1/3 cup coconut oil, melted
07 - 1 teaspoon vanilla extract
08 - Zest of 2 lemons

→ Lemon Filling

09 - 1 cup powdered sugar
10 - 1/4 cup vegan butter, softened
11 - 2 tablespoons freshly squeezed lemon juice
12 - Zest of 1 lemon
13 - 1/2 teaspoon turmeric (optional, for color)

# Directions:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large mixing bowl, whisk together the all-purpose flour, powdered sugar, cornstarch, and salt until evenly blended.
03 - Add softened vegan butter, melted coconut oil, vanilla extract, and lemon zest to the dry mixture. Stir until a soft, cohesive dough forms.
04 - Scoop tablespoon-sized portions of dough and roll into balls. Arrange on prepared baking sheets, spacing them 2 inches apart. Flatten each ball gently with your fingers or a fork for uniform thickness.
05 - Bake for 10 to 12 minutes until edges are lightly golden. Transfer cookies to a wire rack and cool completely.
06 - Beat powdered sugar and softened vegan butter together with an electric mixer until light and fluffy. Add lemon juice, lemon zest, and turmeric if using. Beat until smooth and creamy.
07 - Pipe or spread a small amount of filling onto the flat side of half the cookies. Top each with a second cookie, flat side down, to form sandwiches.
08 - Refrigerate assembled cookies for 30 minutes to firm the filling before serving for the best texture.

# Expert Suggestions:

01 -
  • The dough comes together in one bowl with no chilling required, which means you can go from craving to cookie in under 35 minutes.
  • That creamy tangy filling tastes rich enough to fool anyone who thinks vegan desserts are boring.
  • They look absolutely stunning on a plate with their golden edges and bright white filling peeking out.
02 -
  • Do not skip the full cooling step, I tried assembling warm cookies once and the filling slid right off like a buttery slip and slide.
  • The coconut oil needs to be melted but not hot when you add it, otherwise it will melt the vegan butter and change the dough consistency entirely.
  • These taste even better on day two when the lemon flavor has had time to soak into the cookie itself.
03 -
  • Roll the dough balls quickly and get them on the tray before the coconut oil starts to re solidify, which makes them harder to shape.
  • A tiny pinch of turmeric in the filling is the easiest way to make these look as vibrant as they taste without any artificial coloring.

Return