Vegan Lemon Sugar Cookies with Flaky Sea Salt

Bright, citrusy, and finished with a satisfying crunch of flaky sea salt, these lemon sugar cookies are the kind of treat that disappears fast — and this batch makes 24, so you'll have plenty to share. The secret to getting that classic chewy-crisp texture without eggs is a simple flax egg: just ground flaxseed and water stirred together until it forms a gel, which binds the dough beautifully. Vegan butter creamed with organic cane sugar and a generous hit of lemon zest creates a fragrant, fluffy base that smells incredible even before the cookies hit the oven. Rolling each ball in sugar before baking gives the edges that slightly crackled, sparkly finish you'd expect from a bakery-style cookie. A short chill in the fridge firms up the dough just enough to make shaping easy, and pulling them out of the oven while the centers still look slightly underdone is the move — they set up perfectly as they cool. That final pinch of flaky sea salt on top is non-negotiable; it cuts through the sweetness and makes every bite pop. Whether you're baking for a crowd or just stocking the cookie jar, these are proof that plant-based baking doesn't ask you to compromise on anything.

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