• Messy Vegan Baker

Day 3 - Vegan Orange Cookies

A perfect blend of sweet and tangy, these soft orange cookies add a delicious flavor profile to any cookie dish! It’s one of my grandma’s recipes (I’m not sure where she got it, but it’s delicious.) I don’t know why, but they seem like the perfect citrusy flavor for the holiday season.



1 1/4 c sugar

3/4 c vegan butter or coconut oil

2 vegan eggs

1 c non-dairy milk (thicker milk like cashew milk)

3 c flour

1 tsp baking soda

2 tsp baking powder

Juice and grated rind of 1/2 lemon

Juice and grated rind of 1 1/2 oranges


3 tbsp vegan butter

Juice and grated rind of 1 orange

Juice and rind from other half of the lemon

Powdered sugar



Grate and juice the oranges and lemon (keep the juice and rinds in separate bowls for the icing and batter)

In a small bowl, make the vegan eggs and set aside

In the mixer, or a large bowl, add the vegan butter or coconut oil and the sugar and beat them together until it’s a smooth consistency, like frosting

Then, add in your ROOM TEMPERATURE non-dairy milk and beat until the ingredients are well incorporated*

Stop the mixer, and add in the flour, baking soda, baking powder, the grated rind of the lemon, and oranges and the juice from the lemon and oranges

Mix the ingredients together until the flour is just incorporated into the batter

This is a slightly runnier cookie “dough” then normal, but it shouldn’t be super pourable. If it is, add 1/4 c of flour and see if the consistency is slightly thicker

Cover the batter and place it in the fridge for 30 minutes or as long as overnight

Heat the oven to 350 degrees F

Lightly grease 2 baking sheets

Pull the batter out of the fridge and with a tablespoon scooper, or a tablespoon, scoop the batter out onto the baking sheet, leaving about 2 inches in between them

Place in the freezer for at least 8 minutes before baking them for 10 - 12 minutes or until the edges are slightly dark

Let cool, frost, and enjoy

*If you forget, and add cold milk, you can take a hair dryer and heat the mixture up that way until the batter is smooth again


In a bowl, melt the vegan butter or coconut oil

Add the grated rinds and the juices of the orange and lemon and stir

Add powdered sugar until it reaches a slightly thick consistency (the frosting should stay on the cookie when you spread it on, but it won’t be as thick as typical buttercream frostings)

To store these cookies make sure you keep them in a structured container (they’re very soft, so if they’re just in plastic bags, they’ll bend and/or break

If Layering them on top of each other, make sure to put wax paper in between so they don’t stick to each other because believe me, they will if given any opportunity

It might sound over the top, but putting the first layer of cookies in the container and then freezing them for about 10 minutes, then adding the next layer and repeating, is the best way to ensure the frosting doesn’t get ruined

They freeze very well for up to 2 months

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