Vegan Lemon Crinkle Cookies
These vegan lemon crinkle cookies are bursting with a tangy-sweet flavor. They are soft, chewy, and the perfect dessert for Spring or any occasion.
These cookies come out just right with our step-by-step instructions and baking tips. Enjoy them fresh out of the oven, or make them ahead of time. Freeze or refrigerate the baked cookies for later.
Why You’ll Love These Lemon Crinkle Cookies
- Made with real lemons: Similar to these Vegan Coconut Lime Cookies, the recipe uses both fresh juice and zest for a more intense citrus flavor. No lemon extract is needed!
- Eggless and dairy-free!
- Simple to make: The recipe includes simple ingredients that can be mixed by hand or with an electric mixer.
- Texture: Soft and chewy.
- Fun for any occasion: Serve these cookies at baby showers, holiday parties, or springtime brunch.
Key Ingredient Notes
- Lemon juice and lemon zest: Choose fresh, unwaxed lemons. If you can’t find any, scrub the lemons in warm water to remove the wax. Remove the outer yellow skin and avoid the bitter white pith when zesting.
- Vegan butter or margarine: Use stick or block form of vegan butter or margarine.
- Vegan egg substitute: Options include flaxseeds and Ener-G. See the recipe notes for various options.
- All-purpose flour: I prefer unbleached flour for eggless cookies for more structure. Bleached flour can also work, but you may need to add more.
- Yellow food coloring: Adds a familiar brightness to the cookies, but it’s completely optional.
How To Make Vegan Lemon Crinkle Cookies
- Cream the butter, sugar, and lemon zest before mixing in the vegan egg, vanilla, and optional food coloring.
- In a separate bowl, sift together the flour, baking soda, baking powder, and salt, and then gradually mix the dry ingredients into the wet ingredients. Cover the dough and chill for at least 1 hour or overnight. Chilling is essential to roll the cookies nicely, so do not skip this step.
- Scoop the cookie dough and roll it into 1-inch balls. Roll each ball into granulated sugar, then confectioners’ sugar before placing them on parchment-lined cookie sheets 2 inches apart.
- Bake in a preheated oven until the top just cracks. Do not overbake.
- Cool the cookies for 1 minute on the cookie sheets, then transfer them to a cooling rack.
Tips for Storing
Once the cookies are thoroughly cooled, transfer them to an airtight container and store them for up to four days at room temperature.
These cookies can be frozen. For best results, wrap each cookie in plastic or foil, place them in a freezer-safe bag, press out the excess air, and seal. They can be frozen for one month.
Thaw frozen cookies in the refrigerator overnight. Once thawed, they can be moved to an airtight container at room temperature, as described above.
More Citrusy Cookie Recipes
- Vegan Lemon Shortbread Cookies
- Vegan Orange Cranberry Cookies
- Vegan Cheesecake Bars
- Vegan Lemon Poppy Seed Cookies
Vegan Lemon Crinkle Cookies
Calories:135
Servings: 14 cookies
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These vegan lemon crinkle cookies are bursting with a tangy-sweet flavor. They are soft, chewy, and the perfect dessert for Spring or any occasion.
Recipes: For more accuracy, use Metric measurements & measuring spoons.
How To Measure Baking Ingredients Correctly
Ingredients
- ¼ cup (50 g) vegan butter or margarine, stick or block form, not unsalted
- ¾ cup (150 g) granulated cane sugar
- 1 tablespoon grated lemon zest, from 2 lemon
- 1 vegan egg, See Note for Options
- 1 teaspoon vanilla extract
- â…› teaspoon salt
- 2 tablespoons lemon juice, from 1 lemon
- 1 drop electric yellow food coloring, or more if needed, optional
- 1½ cups (180 g) unbleached all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 tablespoons granulated cane sugar, for rolling
- ¼ cup (30 g) confectioners’ sugar, for rolling
Instructions
- In a large bowl, mix the vegan butter, sugar and lemon zest with an electric mixer until creamy and lighter in color. Mix in the vegan egg, vanilla, salt, lemon juice and food coloring.¼ cup (50 g) vegan butter or margarine ,¾ cup (150 g) granulated cane sugar ,1 tablespoon grated lemon zest ,1 vegan egg ,1 teaspoon vanilla extract ,⅛ teaspoon salt ,2 tablespoons lemon juice ,1 drop electric yellow food coloring
- In a separate bowl, sift in the flour, baking soda and baking powder, then gradually fold it into the creamed mixture. Cover the dough and chill for 1 hour or overnight.1½ cups (180 g) unbleached all-purpose flour ,½ teaspoon baking powder ,¼ teaspoon baking soda
- Preheat the oven to 350°F (180°C) and line two or three cookie sheets with parchment paper.
- Scoop individual portions of the cookie dough using a #40 scoop (about 1.5 tablespoons) and roll each into 1-inch balls. Roll each into granulated sugar then confectioners’ sugar and place them on the cookie sheets 2 inches apart.2 tablespoons granulated cane sugar ,¼ cup (30 g) confectioners’ sugar
- Bake for 12 minutes or until the tops just crack. Do no overbake for chewier cookies. Cool the cookies for 1 minute on the cookie sheets then transfer them to a cooling rack.
Notes
Egg Replacer options for 1 egg:
- 2 tbsp aquafaba or chickpea brine (used in this recipe)
- 1 tablespoon ground flax or chia seeds mixed with 2 tablespoons warm water, then cooled until thickened (may result in chewier cookies).
- Store-bought vegan egg replacers such as Ener-G (follow the package directions).
- 1 tablespoon tapioca or cornstarch mixed with 2 tablespoons plant-based milk or water.
Tried this recipe? Snap a photo & share it in the comments below!
Nutrition Facts
Vegan Lemon Crinkle Cookies
Serving Size
1 cookie
Amount per Serving
Calories
135
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
81
mg
4
%
Potassium
19
mg
1
%
Carbohydrates
25
g
8
%
Fiber
0.4
g
2
%
Sugar
15
g
17
%
Protein
1
g
2
%
Vitamin A
1
IU
0
%
Vitamin C
1
mg
1
%
Calcium
19
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.