Description
Delightful vegan Lemon Crinkle Cookies with a bright lemon flavor, soft texture, and a crackled powdered sugar coating. Perfect for a refreshing treat that’s easy to prepare and naturally egg-free.
Ingredients
Scale
Cookie Dough
- 1/2 cup vegan butter, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract
- 3 teaspoons fresh grated lemon zest
- 3 tablespoons fresh lemon juice
- 2 drops yellow food coloring, optional
- 1 3/4 cups all purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For Rolling
- 1 cup powdered sugar
Instructions
- Preheat and prepare: Preheat your oven to 350 degrees F and line two cookie sheets with silicone mats or parchment paper. Place the powdered sugar in a bowl for rolling the dough.
- Cream butter and sugar: In the bowl of a stand mixer with the paddle attachment, or using a handheld mixer, beat the softened vegan butter and granulated sugar until creamy and well combined.
- Add flavorings: Mix in the vanilla extract, lemon extract, fresh grated lemon zest, fresh lemon juice, and optional yellow food coloring until everything is thoroughly combined. Scrape down the sides and bottom of the bowl as needed.
- Combine dry ingredients: Stop the mixer and add the all purpose flour, cornstarch, baking soda, and salt. Mix on low speed just until the dough comes together; avoid overmixing.
- Shape and coat dough balls: Roll the dough into tablespoon-sized balls, then generously roll each ball in powdered sugar to coat completely.
- Bake cookies: Place the coated dough balls on the prepared baking sheets and bake for 12 minutes until the edges are just set. Note that the cookies will be very soft but will firm up as they cool; avoid overbaking.
- Cool and serve: Allow the cookies to cool on the cookie sheets for 5 minutes before transferring them to a cooling rack. Enjoy the cookies best on the same day for optimal powdered sugar appearance, though they remain tasty for 3-4 days.
Notes
- If lemon extract is unavailable, you can omit it; however, it adds extra lemon flavor.
- Yellow food coloring is optional and only used for a brighter color; the cookies will be pale without it.
- For a gluten free version, substitute the all purpose flour with an all purpose gluten free flour blend.
- Do not overbake; cookies will seem soft but will firm once cooled.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 75 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 0 mg
