Vegan Lemon Crinkle Cookies
Soft, bright, and perfectly crinkled Vegan Lemon Crinkle Cookies made with fresh lemon juice, lemon zest, and simple vegan ingredients. These cookies bake up tender in the center with delicate crackled tops an easy, cheerful treat for any season.
Equipment
- Baking Sheet
- Mixing bowls
- Whisk
- Cookie Scoop (Tablespoon size)
- Cooling rack
- Parchment paper
Ingredients
Main Dough
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegan butter softened
- 3/4 cup granulated sugar
- 1 tbsp lemon zest fresh
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 tbsp non-dairy milk
Coating
- 1/2 cup powdered sugar for rolling
Instructions
- Whisk together the flour, baking powder, and salt in a medium bowl.
- In a separate bowl, cream the softened vegan butter and granulated sugar until fluffy.
- Add the lemon zest, lemon juice, vanilla extract, and non-dairy milk. Mix until smooth.
- Add the dry ingredients to the wet mixture and stir until a soft dough forms.
- Cover the dough and chill it in the refrigerator for 20–30 minutes.
- While the dough chills, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Coat each dough ball generously in powdered sugar.
- Place them on the baking sheet, leaving space between each cookie.
- Bake for 10–12 minutes, or until puffed with visible crinkles and set at the edges.
- Let the cookies cool on the baking sheet for 2–3 minutes, then move them to a cooling rack.
- (Optional) Drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
Notes
For deeper lemon flavor, add an extra teaspoon of lemon zest. Store cookies in an airtight container for up to 4 days, or freeze for up to 2 months.