This is No-Dairy version of my ‘Soft Lemon Cookies’. I used Sunflower Oil instead of Butter, and I increased the amount of Flour as I used a Whole Egg today. These cookies turned actually crispy unlike the original Soft Cookies made with Butter. If you prefer softer cookies, take them out early.


22 Cookies


1/4 cup Oil *I used Sunflower Oil
1/2 cup Caster Sugar
1/8 teaspoon Salt
1 Egg
Zest of 1 Lemon
2 tablespoons Lemon Juice
1 & 1/2 cups Self-Raising Flour
1/4 teaspoon Bi-Carb Soda *optional
2 to 3 tablespoons Icing Sugar for coating *sifted

  1. Mix Oil, Sugar and Salt. Add Egg, Lemon Zest and Juice, and mix well. Add Self-Raising Flour and Bi-Carb Soda, and mix to combine. The dough is very soft, but it should be not sticky and you can roll into balls.
  2. Preheat oven to 180℃. Line a large baking tray (OR 2 trays) with baking paper. Place sifted Icing Sugar in a shallow bowl.
  3. Roll the dough into 3cm size balls and place in Icing Sugar, coat them well, and place on the prepared tray(s). Cookies need plenty space around each. Repeat with remaining dough. Today I made 22 Balls.
  4. Bake for 15 minutes or until lightly golden. Cool on a wire rack. *Note: If you prefer softer cookies, bake for 12 minutes.