Recipe Review: Vegan Buttery Lemon Cutout Cookies

There are so many things to love about these cookies, let me count the ways…

  1. It smells like spring and tastes like summer.
  2. Just a little crunchy on the outside and super soft on the inside.
  3. Gives you an excuse to use fun cookie cutters.
  4. Nice change from your standard chocolate chip and peanut butter cookies.

All these amazing qualities help disguise some of the issues I had with this recipe. I’m so confident in Isa Chandra Moskowitz and her Vegan with a Vengeance cookbook, so I assumed user error and made this recipe twice. Not goin’ lie, I still had the same issues. Consider my adjustments and tips below and bon appetit!


1 cup vegan butter, softened (I used Earth Balance)

¾ cup powdered sugar

1 ½ cups all-purpose flour (I used 1 ¾ cups)

1 teaspoon vanilla extract

2 tablespoons finely grated lemon zest

¼ teaspoon salt


2 cups powdered sugar

2 tablespoon soy or almond milk

1 tablespoon corn syrup (my addition, it adds shine)

¼ teaspoon vanilla extract (my addition, because I’m addicted to vanilla extract)

2-4 drops of vegan yellow food coloring

Mix butter and powdered sugar until light and fluffy. Add flour in two batches, beating after each addition. Add the remaining ingredients and mix well. Spoon dough onto plastic wrap, wrap into a disk, and refrigerate for at least two hours, until firm. This is no joke. I tried to cheat and the dough just fell apart.

Preheat oven to 325 degrees

Roll out dough on floured surface. Cut with 2-inch cookie cutter and place 1-inch apart on baking sheet. Bake for 7-9 minutes. Now, I used 3.5 inch cookie cutter and it took 12 minutes to bake. Adjust accordingly.

Cool on baking sheet for two minutes before transferring to a cooling rack. These are fragile cookies.


Mix milk, corn syrup and vanilla extract. Icing should be thick enough to not drip. Add more powdered sugar if too thin. Add food coloring to desired color. Three drops worked for me.

You can drizzle the icing over the cookies with a spoon or pour into a plastic baggie, snip a small end of one corner and pipe the icing.


  • Stick with the suggested 2-inch cookie cutter. My 3.5-inch flower cookies may be pretty, but I only got 11 cookies out of the dough, which wasn’t enough to bring to work as I planned. Darn, I’ll have to eat them all now.
  • For the love of baking Jesus, leave the dough in the fridge for the recommended two hours.
  • Cookies will not brown on the edges like a sugar cookie would, so don’t use that method to judge cook time. You can gently lift the cookie up a teeny tiny bit to see if it is light brown underneath. If so, you’re probably good to go.

4 Comments Add yours

  1. Elle says:

    These look amazing!! I can’t wait to give these a go, they’re perfect for summer too x

    Liked by 1 person

    1. kpkelly says:

      Thanks, Elle! Hope you love them as much as I do.


  2. gymcatsmom says:

    Oh my goodness-must make these ASAP


    1. kpkelly says:

      I hope you love them! Thanks for reading.


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