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plate of grapefruit cookies with fresh grapefruit slices and icing

Vegan Grapefruit Sugar Cookies

The soft & chewy Vegan Grapefruit Sugar Cookies are made in one bowl and only require 10 ingredients. Plus, they are topped with the best 2-ingredient grapefruit icing for a perfectly tart & sweet grapefruit cookie recipe!
5 from 1 vote
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Course: Vegan Cookies + Brownies
Cuisine: American
Prep Time: 18 minutes
Cook Time: 12 minutes
30 minutes
Servings: 10 cookies


Grapefruit Cookies

  • ½ cup vegan butter
  • ½ cup+ 2 Tablespoons sugar ½ cup for dough, 2 Tablespoons for rolling before baking
  • 2 teaspoons grapefruit zest
  • 2 Tablespoons grapefruit juice
  • 1 Tablespoon ground flaxseed
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1 cup+ 3 Tablespoons all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt *use ½ tsp if using unsalted butter

Grapefruit glaze

  • ½ cup powdered sugar sifted
  • 1 Tablespoon grapefruit juice


Make the grapefruit cookies

  • First add the butter, ½ cup sugar, and grapefruit zest to a bowl and cream together until light and fluffy, about 1 minute. Then, add in the grapefruit juice, vanilla, and ground flax and mix together.
  • Next, add the sifted flour, baking powder, and salt to the mixing bowl. Mix until a smooth and thick cookie batter forms. Do not overmix or else you will form too much gluten and the cookies will not spread as much and be tough.
  • Add the bowl of grapefruit cookie dough to the fridge, cover, and let chill for 30 minutes- 1 hour.
  • Cover a baking sheet in parchment paper and preheat the oven to 350F. Next, remove the dough from the fridge and use a 2 Tbsp cookie scoop to form your cookie dough (40 grams per cookie of dough).
  • Roll into balls between your palms and then roll in the 2 Tbsp of sugar that was set aside so that each dough ball is coated.
  • Place the grapefruit sugar cookie dough balls onto the baking sheet. If you want flatter cookies, you can lightly press the dough down with your palm. Make sure that each cookie is kept about 2 inches apart since they will spread slightly while baking.
  • Bake for 11-13 minutes until bottoms are lightly browned and the cookie is cooked through but has slightly soft centers. The cookies will continue baking after they are removed from the oven so the centers should still be soft, but not glossy or raw, when they are removed from the oven.
  • Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie. Then, let the cookies cool on the baking sheet for 5-10 minutes before moving to a cooling rack to finish cooling.

Make the grapefruit glaze:

  • While the cookies are cooling, make the grapefruit glaze by adding the powdered sugat to a small bowl.. Then, add in the grapefruit juice andmix together until a thick glaze forms.
  • Drizzle the glaze onto completely cooled cookies. Then, let it sit fot 5 minutes to set and enjoy!


  • For round cookies, swirl the warm cookies between a round pastry/cookie cutter while the cookies are still warm.
  • Cookies can be stored on the counter at room temperature for 3-4 days. They can also be frozen for up to 1 month and just need to defrost at room temperature before eating.
  • Cookies can also be stored in a closed container in the fridge and will keep up to 2 weeks, but it will make them less chewy.
  • If you are making smaller cookies, please adjust the cooking time, likely to 10-11 minutes. For larger cookies you'll need to increase the cooking time.


Serving: 1cookie with glaze | Calories: 273kcal | Carbohydrates: 44g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 2g | Sodium: 150mg | Potassium: 52mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
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