Why This Recipe Works
These vegan lemon snowballs combine plant-based butter, powdered sugar, and lemon zest for a zesty, melt-in-your-mouth cookie. The dairy-free recipe uses no eggs, making it perfect for plant-based bakers while maintaining a soft, crumbly texture.
Ingredients You'll Need
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 tbsp lemon zest
- 1/2 tsp baking powder
Wet Ingredients
- 1/2 cup plant-based butter (softened)
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup non-dairy milk
Step-by-Step Instructions
Combine Dry Ingredients: Whisk flour, powdered sugar, lemon zest, and baking powder in a large bowl.
💡 Use a microplane for maximum lemon zest surface area.
Prepare Wet Mixture: In a separate bowl, cream plant-based butter and 1/4 cup powdered sugar until light. Add vanilla and non-dairy milk.
💡 Chill butter first for better texture.
Combine Mixtures: Gradually add dry ingredients to wet mixture. Mix until dough forms a ball.
💡 Dough should be firm but not crumbly.
Chill Dough: Refrigerate dough for 15 minutes.
💡 Chilling prevents spreading during baking.
Shape Cookies: Roll dough into 1-inch balls and place on baking sheets.
💡 Use a cookie scoop for uniform size.
Bake: Bake at 350°F (175°C) for 10-12 minutes until golden.
💡 Rotate trays halfway for even browning.
Ingredient Notes & Substitutions
Plant-Based Butter
Provides rich flavor without dairy. Substitute with coconut oil for a tropical twist.
Substitute: 1:1 ratio with vegan margarine or coconut oil
Lemon Zest
Adds vibrant citrus flavor. Use fresh lemons for best results.
Substitute: 1 tsp lemon extract if zest is unavailable
Pro Tips for Perfect Cookies
🍋 Zest First
Grate lemons first to maximize flavor. Discard pith to avoid bitterness.
❄️ Chill Dough
Refrigerating prevents cookies from spreading during baking.
Variations & Customizations
Citrus Twist
Swap lemon zest for orange or lime for a different citrus flavor.
Nutty Crunch
Add 1/4 cup chopped walnuts or pecans to the dough for texture.
Serving Suggestions
Best With:
- Herbal Tea: Lavender or chamomile complements the lemon flavor.
- Almond Milk: A nutty beverage that pairs perfectly with citrus cookies.
- Fruit Salad: Fresh berries and kiwi add a refreshing contrast.
Make-Ahead & Storage
Make-Ahead Tips
Roll dough into balls and freeze for up to 2 months. Bake directly from frozen, adding 2-3 minutes to the baking time.
Refrigerator Storage
Store in an airtight container for up to 5 days. Reheat in oven at 300°F for 5 minutes to restore crispness.
Troubleshooting & FAQs
Q: Why are my cookies too dry?
A: Dough may have overmixed. Add 1-2 tsp non-dairy milk to moisten.
Q: How to prevent spreading?
A: Chill dough for 15 minutes before baking and use parchment paper.
Final Thoughts
These vegan lemon snowballs are a guilt-free treat that combines the brightness of lemon with the comfort of a classic cookie. Perfect for plant-based bakers or anyone craving a zesty, melt-in-your-mouth bite. Pair with tea or serve at your next vegan bake-off for a crowd-pleasing dessert.
For best Pinterest visibility, post this pin as part of a complete meal series: start with these cookies, follow with a vegan lemon tart, and finish with a plant-based chocolate truffle.
