Looking for a bright and refreshing vegan cookie that melts in your mouth?

These Vegan Italian Lemon Cookies are a dairy-free, egg-free twist on a traditional Italian classic. With a delicate cake-like texture, a vibrant citrus flavor, and a lightly sweet glaze or powdered sugar finish, they’re a perfect spring or holiday treat!

These cookies are incredibly easy to make, using simple pantry staples and fresh lemon juice. Whether you’re vegan, dairy-free, or just love lemon desserts, this recipe is bound to become a go-to favorite.

Vegan Italian Lemon Cookies (Soft, Zesty, and Perfectly Sweet!)

Ingredients You’ll Need

Authentic Italian Lemon Cookie Ingredients

2 eggs
½ cup olive oil, avocado oil, or melted butter
¼ cup lemon juice
1 teaspoon lemon extract
1 cup cane sugar
1 teaspoon baking powder
2 cups regular or gluten-free all purpose flour
1 cup almond flour

Powdered Sugar Topping

¼ cup powdered sugar for dusting

Vanilla Icing

1 cup powdered sugar
1 tablespoon milk regular or plant-based
1 teaspoon vanilla extract

Instructions

Authentic Italian Lemon Cookie Recipe

Preheat the oven to 325. Line a baking sheet with parchment paper.
In a mixing bowl, crack two eggs and then mix them with the sugar and oil. Add the baking powder, lemon extract, and lemon juice. Mix. Then, add your all purpose flour and almond flour. Mix until a thick cookie dough is formed.
Allow the cookie dough to chill in the fridge for 20 minutes, covered. Once the cookie dough is done chilling, use an ice cream scoop to scoop the cookies onto your baking sheet. Leave about an inch of space between each cookie. You should have 20-24 cookies.
Bake the lemon cookies in the oven for 10-13 minutes or until they are golden on the bottoms and lift easily off of the baking sheet with a spatula. While the cookies bake, mix the vanilla frosting ingredients together or prepare your powdered sugar for dusting.
Transfer the cookies onto a wire rack using spatula and allow them to cool. Either dust the tops with powdered sugar or drizzle them with the icing. Serve them with coffee, espresso, or tea. Enjoy!

Storage Tips

Room Temperature: Store in an airtight container for up to 4–5 days.
Fridge: Keeps well up to 1 week.
Freezer: Freeze in a single layer or with parchment between layers for up to 2 months. Thaw at room temp.

Recipe Tips & Variations

Zest it up: Add 1 tbsp lemon zest for even more flavor.
Make it gluten-free: Use a 1:1 gluten-free flour blend that includes xanthan gum.
Extra soft texture: Almond flour keeps these cookies super soft and cake-like.
Oil options: Avocado oil or light olive oil offer a clean taste, while melted vegan butter adds richness.

Why You’ll Love These Vegan Italian Lemon Cookies

Bursting with fresh lemon flavor
Naturally dairy-free and egg-free
Soft, melt-in-your-mouth texture
Easy to customize with glaze or powdered sugar
Great for holidays, baby showers, or any time you crave citrusy sweetness!