Lemon Coconut Sugar Cookies

Photo: Lemon Coconut Sugar Cookies
Fresh and tropical, these sugar cookies will add some brightness to your holiday desserts!
8-12 Servings


  • 4 cups gluten-free all-purpose flour, sifted + more as needed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Zest of 2 large lemons
  • 1½ cups granulated sugar
  • 1 cup vegan butter, softened
  • ¼ cup coconut oil
  • 4 Tablespoons fresh lemon juice


  • Powdered sugar
  • Shredded coconut
  • Zest of 2 lemons
  1. Prepare 2 pieces of parchment paper the same size of a baking sheet.
  2. In a mixing bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. In another small bowl, combine lemon zest with sugar.
  4. In a mixing bowl, cream vegan butter with an electric mixture until smooth. Add in lemon zest-sugar mixture and beat until creamy.
  5. Stir in coconut oil and fresh lemon juice.
  6. While electric mixer is on low, slowly add in dry ingredients, stopping to scrape the sides as needed. Beat together until just combined. Fold dough a few more times with a rubber spatula.
  7. Shape dough until it forms a ball and place on 1 sheet of prepared parchment paper. Place the 2nd sheet on top and using a rolling pin, roll dough to a ¼” thickness.
  8. Place in refrigerator to chill for 1 hour.
  9. Preheat oven to 350°. Remove baking sheet from refrigerator and transfer dough to a floured work surface. Remove the top parchment paper. You can then use cookie cutters or a large drinking glass to make round cookies. Place cookies at least 2" apart on a baking sheet (depending on how many cookies you make, you may need a second baking sheet lined with parchment paper.)
  10. Bake cookies for 7-10 minutes until the edges are just beginning to turn golden brown. Remove from oven and let cool completely before adding any toppings.
  11. Using a sifter or fine-mesh strainer, sift powdered sugar all over cookies. Sprinkle with coconut flakes and lemon zest. Serve and enjoy!