These Vegan Citrus Cookies are bursting with bright citrus juice and zest. The perfect cookie for springtime or Easter.
There is no denying that I am a big citrus fan. I am always adding some sort of fresh citrus juice to my recipes.
I honestly can't get enough. My three go-to citrus fruits are: lemons, limes and oranges. I try to buy organic whenever possible, especially if I am using the zest of the citrus fruit.
In these Citrus Cookies, I used a combination of my three favorite citrus fruits. If you love citrus as much as I do, then these cookies are for you.
cookie ingredients:
- Coconut Oil
- Cane Sugar
- Finely Grated Zest (use a mix of lemon, lime and orange)
- Orange Juice
- Lemon Juice
- Lime Juice
- Vanilla Extract
- Cornstarch
- All-Purpose Flour
- Baking Powder
- salt
The base of the cookie is a simple sugar cookie. Instead of using vegan butter, I like to use coconut oil for these cookies.
The cookie dough is infused with fresh lemon, lime and orange juice and zest. I like to add both the zest and juice to achieve a really, bright flavorful citrus cookie.
After the cookies have baked and cooled, they are topped with a sugary citrus glaze.
The glaze is really simple to make. I like to wait until the cookies have completely cooled before adding the glaze.
how to make the glaze
Place the powdered sugar in a large bowl. Add the citrus juices, vanilla and coconut oil and whisk, until a thick and smooth but pourable icing forms.
If it seems way to thick, add more citrus juice by the teaspoon until the desired texture is achieved. You are looking for a constancy that you can easily drizzle.
To make these cookies festive, more citrus zest is sprinkled on top!
More vegan dessert recipes
These Vegan Citrus Cookies are perfect for any springtime celebration.
Vegan Citrus Cookies
These bright citrus cookies are infused with three different types of citrus juice and zest. Using both the zest and juice makes for a bright, flavorful cookie. These cookies are perfect for any springtime celebration and Easter.
Ingredients
For the cookie:
- ½ cup Coconut Oil, melted and cooled
- ¾ Cup Cane Sugar
- 2 tablespoons Finely Grated Zest (use a mix of lemon, lime and orange)
- 1 Tablespoon Orange Juice
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Lime Juice
- 1 Teaspoon Pure Vanilla Extract
- 1 Teaspoon Cornstarch
- 1 ½ Cups All-Purpose Flour
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
For the glaze:
- 1 ½ cups Powdered Sugar
- 1 Tablespoons Lemon Juice
- 1 Tablespoon Orange Juice
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Coconut Oil, melted
- 2 Tablespoons Zest {a combination of lemon, lime and orange}
- Plus any additional citrus juice if needed
Instructions
- Preheat oven to 350 F. Line a cookie sheet with parchment paper. Set aside until needed.
- In a large mixing bowl, use a whisk to beat together the coconut oil and sugar for about a minute. Add the citrus juice, zest, vanilla and whisk for a minute more, until combined.
- Add about half the flour, as well as the cornstarch , salt, and baking powder, and mix well. Add the remainder of the flour, and mix until a soft dough forms.
- Scoop about 2 tablespoons of dough onto cookie sheets in rounded spoonfuls. Flatten the tops gently with your hands. Bake for 10 to 12 minutes, until bottoms are golden brown.
- Let cool on sheets for 3 minutes, then transfer to cooling racks to cool.
- When cookies are cool, prepare the icing. Place the powdered sugar in a large bowl. Add the juices, vanilla and coconut oil and whisk, until a thick and smooth but pourable icing forms. If it seems way to thick, add more citrus juice by the teaspoon until the desired texture is achieved. You are looking for a constancy that you can easily drizzle.
- Drizzle the icing across the cookies in several lines, then do it again in the other direction. Sprinkle with zest before the icing sets.
XO Jeni
Ivana
Hola Jeni! Que hermosas cookies! Quisiera reemplazar el aceite de coco por otro aceite, cual me recomendarías? Gracias!
Pd: En mi ciudad es difícil de encontrar y muy caro además.
Jeni
Hola Ivana! Muchas gracias. Puede probar y usar aceite vegetal. No he probado la receta con ella, pero creo que debería estar bien. ¡Cuéntame si lo pruebas!
margi
I made this today and they turned out pretty good. The recipe is missing when to add the vanilla and salt. Luckily I caught it and added the vanilla at the end. Not ideal, but it worked. I doubled the cookie recipe and kept the icing to a single recipe and had leftover icing. Very unique cookie...not too sweet and perfect for spring.
Jeni
I'm so sorry that the recipe was missing when to add the vanilla and salt! I updated the recipe. Thank you for letting me know!
Tiffany
Hi,
I was wondering specifically which type of cane sugar you used please?
Jeni
Hi Tiffany. I really love the cane sugar from Wholesome. https://amzn.to/2InHMGB
Sonali
Are these cookies soft ?
Dee K
I don't what I did wrong, but for me these were an epic fail. They ended up as greasy flat gluey pancake looking things....lol. Any hints as to what I could have done wrong would be greatly appreciated and they look delicious.
Jeni
I am so sorry that they didn't turn out for you. I have made these quite a few times and they always turn out well. I am thinking if they were flat and gluey that you might have over-mixed the batter. Over-mixing can lead to a gluey baked good. Another issue might have been if your melted coconut oil was still warm, that could have caused some of the issues. Hope this helps!
Lindsey
Can I replace the coconut oil with vegan butter?
Jeni
You can give it a try! It should work but I haven't tried the recipe with coconut oil.