The Best Lemon Cookies Without Eggs
These lemon cookies without eggs are sweet, chewy, and topped with the best lemon glaze. The combination of a buttery cookie and zesty lemon flavor is pure perfection. Plus, they come together in under 35 minutes with no chill time required! They truly are the best eggless lemon cookies.
Delicious! Made these and they were a super big hit! Perfectly soft.
Reader from pinterest
Quick Look: Eggless Lemon Cookies
⏱️ Prep Time: 19 minutes
🔥 Bake Time: 13 minutes
⏳ Total Time: 32 minutes
🍽️ Yield: 25 small cookies
🛠️ Equipment Needed: stand mixer, baking sheet, silicone spatula, parchment paper, lemon zester, mixing bowls.
⭐ Top Tip: The lemon glaze is optional, but so worth it!
Eggless Lemon Cookies
Serve these eggless lemon cookies at your next party, Easter brunch, birthday celebration, or baby shower. They’ll disappear fast! After testing several versions, I found that softened cream cheese is the perfect egg substitute. It adds richness, a chewy texture, and helps bind the cookies together.
As a home with egg allergies in them, I am always recipe testing to find great eggless alternatives. These lemon cookies without eggs check all the boxes for being delicious, easy to make, and flavorful. The buttery, creamy cookie pairs beautifully with the tangy lemon glaze.
Lemon cookies are perfect for any gathering and offer a refreshing alternative to chocolate-based desserts. While some treats can feel heavy and ultra-rich, these cookies have a light, bright, and fresh flavor that keeps you coming back for more!
Ingredients
For the lemon cookies:
For the lemon glaze
How to make lemon cookies without eggs
Step 1: Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Step 2: In a medium size bowl combine salt, baking powder, and flour. Whisk together and set aside.
Step 3: In a stand mixer using the paddle attachment, cream softened butter and sugar. Use a spatula to scrape down the sides of the bowl.
Step 4: Add in softened cream cheese, lemon juice, vanilla, and lemon zest. Mix again on low speed until combined. Scrape down sides with a spatula.
Step 5: Slowly add in flour mixture and mix on low speed. You may need to scrape down the sides during this process.
Step 6: Scoop out tablespoon sized scoops and form a ball. Place on baking sheet and gently press down with the back of a spoon.
Step 7: Bake at 350 for 12 minutes until the sides just begin to brown. The cookies will still continue to set once removed from the oven.
Step 8: Combine powdered sugar, lemon juice, and 2 teaspoons of water in a bowl and stir together until smooth. Begin with 2 teaspoons of water and add an additional teaspoon if needed to thin it out. Once cookies are cooled, spoon the glaze over them. While the glaze is still wet you can sprinkle lemon zest on top.
Why you will love this recipe
Egg free: if you are out of eggs, allergic to eggs, or avoiding them in general this recipe is for you!
Flavor + Texture: You will love the soft, buttery texture with the fresh lemon flavor.
Beautiful: This cookie topped with the lemon glaze is a beautiful cookie to serve.
FAQ
It may have a slightly different flavor if it were to be made with eggs. The fresh flavors of lemon, vanilla, and butter are still the prominent components of this cookie.
The cream cheese is used as the main egg substitute. It acts as a binding agent for the cookie.
Yes, the lemon glaze on top does become hard and you can stack the cookies once dry.
Equipment needed
- 1 baking sheet
- 1 electric mixer
- 1 paddle attachment
- 1 medium mixing bowl
- 1 silicone scraping spatula
- 1 cooling rack
- 1 lemon zester
How to store
Store in an airtight container on the countertop for 3 days or you can freeze for up to 3 months.
Tips for Success
-Make sure the butter and cream cheese are softened. I also recommend using original cream cheese, NOT reduced fat.
-Bake on the middle oven rack.
-Allow the cookies to cool completely before adding on the glaze.
More eggless dessert recipes
Cookie Butter Puppy Chow (without Peanut Butter)
Stuffed Strawberries with Cheesecake Filling
Chocolate Filled Strawberries (Bite-Sized Bliss!)
If you try this recipe, please leave a ⭐⭐⭐⭐⭐ star rating and let me know in the comments below how it turned out! – Lexi
Lemon Cookies Without Eggs
Equipment
Ingredients
For the lemon cookies
- 2 cups (260 g) all-purpose flour
- 1 cup (230 g) unsalted butter (2 sticks) softened
- ¾ cup (160 g) white granulated sugar
- ¼ cup (50 g) cream cheese softened
- 1 teaspoon lemon zest
- 3 tablespoons (24 g) fresh lemon juice
- ½ teaspoon (2 g) vanilla extract
- ½ teaspoon (3 g) salt
- ½ teaspoon (3 g) baking powder
For the lemon glaze
- 1 ½ cups (180 g) powdered sugar
- 3 tablespoons (24 g) lemon juice
- 2-3 teaspoons (10 g) water
- Optional: additional lemon zest to garnish the top
Instructions
For the lemon cookies
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium size bowl combine salt, baking powder, and flour. Whisk together and set aside.2 cups all-purpose flour, ½ teaspoon salt, ½ teaspoon baking powder
- In a stand mixer using the paddle attachment, cream softened butter and sugar. To do this, I mix them on a low speed for 1 minute. Use a spatula to scrape down the sides of the bowl halfway through.1 cup unsalted butter, ¾ cup white granulated sugar
- Add in softened cream cheese, vanilla, lemon juice and zest. Mix again on low speed until combined. Use a spatula to scrape down the sides of the bowl.¼ cup cream cheese, 1 teaspoon lemon zest, 3 tablespoons lemon juice, ½ teaspoon vanilla extract
- Slowly pour in flour mixture and mix on low speed until combined. You may need to scrape down with a spatula once during this process if ingredients are sticking to the sides.
- Use a small cookie scoop or tablespoon to scoop and form evenly sized balls. Place on baking sheet and gently press down the top of each dough ball with the back of a spoon.
- Bake for 11-13 minutes until the sides just begin to brown. The cookies will still continue to set once removed from the oven.
- Allow to cool for about 5 minutes and transfer to a wire cooling rack.
For the lemon glaze
- Combine powdered sugar, lemon juice, and 2 teaspoons of water in a bowl and stir together until smooth. Whisk together until well combined and smooth.1 ½ cups powdered sugar, 2-3 teaspoons water, 3 tablespoons fresh lemon juice
- Add an additional teaspoon of water if needed to thin it out.
- Once the cookies are cooled, spoon glaze over the top of the cookies. Sprinkle on additional lemon zest (optional) while the glaze is still wet.
So glad to have found your website! Can’t wait to make these lemon cookies for my grandson. And to explore the rest of your eggless recipes! I’ve found that baking by weight is useful. Can you tell me what you use for a flour weight measurement?
Hi Debby! So glad you found my food blog. For this recipe it would be 260 grams of flour. I realized after reading your message that I didn’t have gram measurements included in this recipe. I just added them all. You can click “metric” at the top of ingredients to see them in grams. I agree, baking with weight measurements is so much more accurate. This recipe is a favorite on my kids and I hope your grandson enjoys them as well!
So good, perfect tangy treat!
Great flavor and the glaze on top is beautiful!