Vegan Lemon Crinkle Cookies

There’s something special about a cookie that has the power to brighten your day, and Vegan Lemon Crinkle Cookies do just that. I remember the first time I made these delightful treats; I was hosting a gathering with friends, and I wanted to offer something sweet yet refreshing. The bright citrus aroma filled my kitchen, instantly lifting everyone’s spirits. As the cookies baked, the warm scent of lemon wafted through the house, making it impossible for anyone to resist them. These cookies are not just a delicious dessert; they’re a celebration of spring, showcasing the vibrant flavors of lemon in a delightful, chewy texture.

Recipe Ingredients for Vegan Lemon Crinkle Cookies

The ingredients for Vegan Lemon Crinkle Cookies are a harmonious blend that brings out the best flavors. Each component works together to create a light, zesty cookie that truly shines. Key players include all-purpose flour for structure, granulated sugar for sweetness, and of course, lemon juice and zest for that vibrant citrus punch. This recipe embraces simple ingredients that yield extraordinary results!

• 2 1/2 cups all-purpose flour (spooned and leveled): This is the base of the cookies, providing the necessary structure and texture.
• 1 teaspoon cornstarch: Helps to create a tender crumb that melts in your mouth.
• 1 teaspoon baking soda: A key leavening agent to help the cookies rise and become fluffy.
• 1/8 teaspoon ground turmeric (optional, for color): Adds a subtle hue to the cookies without altering the flavor significantly.
• 1/4 teaspoon kosher salt: Enhances the flavors and balances the sweetness.
• 1 cup granulated sugar: Provides the necessary sweetness for the cookies. It also helps in creating that crinkle effect.
• 1 packed tablespoon lemon zest (from 3-4 lemons): Infuses the cookies with a bright, citrusy flavor.
• 1/2 cup dairy-free salted butter (softened): Gives the cookies a rich flavor and soft texture.
• 2 tablespoons vegetable oil or olive oil: Adds moisture and helps achieve a gooey center.
• 1/4 cup applesauce: Acts as an egg substitute, adding moisture without extra fat.
• 1/4 cup fresh lemon juice (at room temperature) (from 2-3 lemons): Contributes to the cookies’ tartness and flavor.
• 1 teaspoon vanilla extract: A classic flavor enhancer that brings everything together.
• 1/2 teaspoon almond extract (optional): Adds a unique depth of flavor.
• 1 cup powdered confectioner’s sugar: Used for rolling the cookies, creating that signature crinkle look.

Step by Step Guide for Vegan Lemon Crinkle Cookies

Making Vegan Lemon Crinkle Cookies is a straightforward process that anyone can master. The steps are simple, yet they create a delightful and impressive result. Let’s dive into each step, focusing on the little details that make these cookies truly special.

1. Dry Ingredients: In a medium bowl, whisk together all-purpose flour, cornstarch, baking soda, ground turmeric (if using), and kosher salt. This dry mixture should look well combined, with no lumps. The cornstarch and flour will create the perfect texture for the cookies, while the baking soda will help them rise. Set this bowl aside to allow the dry ingredients to blend.

2. Wet Ingredients: In a large bowl or stand mixer, combine granulated sugar and lemon zest. Using your hands, massage the zest into the sugar until the sugar turns a lovely yellow color. This step is vital as it helps release the lemon oils, enhancing the cookies’ flavor. Next, add the dairy-free butter and mix on low speed for about 3 to 5 minutes until creamy. The mixture should be light and fluffy. Scrape down the sides of the bowl as needed to ensure everything is well incorporated. Add the vegetable oil, applesauce, lemon juice, vanilla extract, and almond extract (if using) and mix on low for an additional minute. You want the mixture to be mostly uniform, but don’t worry if it looks slightly separated—it’s normal with lemon juice.

3. Make the Dough: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. The dough should be soft, slightly crumbly, and should hold together when pinched. If it feels sticky, don’t worry too much; just make sure it forms a ball without falling apart. Once it reaches the right consistency, use a spatula to form the dough into a single ball. Cover it tightly with plastic wrap and let it rest.

4. Chill: Place the dough in the refrigerator to chill for at least 3 hours, or up to overnight. Chilling is essential as it helps prevent the cookies from spreading too much while baking, resulting in that perfect crinkle.

5. Prep: When you’re ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. Having your trays ready will streamline the process, so you can get those cookies in the oven quickly. Pour powdered sugar into a small bowl and set it aside for rolling the cookies.

6. Form the Cookies: Using a measuring spoon or cookie scoop, scoop out about 1 1/2 tablespoons of cookie dough. Roll the dough in your hands to form a smooth ball, then generously roll the ball in the powdered sugar. Make sure it’s well coated—this is what creates that beautiful crinkle effect. Place each dough ball onto the prepared baking sheet, spacing them about 3 inches apart.

7. Bake: Bake the cookies on the middle rack for 10 to 12 minutes, or until they look set but still slightly puffy. While the first baking tray is in the oven, keep the second tray in the refrigerator to prevent spreading. The cookies will continue to bake on the tray after removing them from the oven, so keep an eye on them!

8. Cool: Once baked, remove the cookies from the oven. They should have spread slightly but still look puffy. Allow them to cool on the baking sheet for about 10 minutes to firm up. Then, use a spatula to transfer them to a wire rack to cool completely. This step is crucial as it allows the cookies to maintain their shape and texture.

9. Serve & Store: Enjoy your Vegan Lemon Crinkle Cookies immediately, or store any leftovers in an airtight container at room temperature for up to one week. These cookies are great for sharing, so don’t hesitate to make a double batch!

Tips and Variations

There are so many ways to customize your Vegan Lemon Crinkle Cookies to make them your own! Here are some great tips and variations to consider:

• Storage: Store your cookies in an airtight container at room temperature for up to one week to keep them fresh and delicious.
• Freezing: These cookies freeze beautifully! Place them in a single layer in an airtight container and freeze for up to three months. Thaw at room temperature before serving.
• Variations: For a fun twist, try adding poppy seeds for a lovely texture, or mix in some chocolate chips for a sweet surprise!
• Adjust Lemon Flavor: If you love a stronger lemon flavor, increase the lemon zest to 1 1/2 tablespoons.
• Oil Choices: Use refined coconut oil for a different flavor profile, but note that it may alter the texture slightly.

Accompaniments for Vegan Lemon Crinkle Cookies

Pairing your Vegan Lemon Crinkle Cookies with the right beverages and sides can elevate your experience! Here are some suggestions:

• Tea Time: These cookies are delightful with a cup of herbal tea, such as chamomile or mint, which complements the lemon perfectly.
• Picnic Treat: Bring them to a picnic for a refreshing dessert option that everyone can enjoy.
• Seasonal Celebrations: Perfect for springtime gatherings, birthday parties, or even as a light dessert for holiday meals.
• Storing Options: If you have leftovers, ensure you store them in an airtight container to keep them fresh, and they can last up to a week.

FAQ

Conclusion

In summary, Vegan Lemon Crinkle Cookies are a refreshing and delightful treat that brings a burst of citrus flavor to any occasion. They’re easy to make, deliciously chewy, and perfect for sharing with friends and family. I encourage you to try making these cookies today; you won’t regret bringing this joyful dessert into your kitchen!

Vegan Lemon Crinkle Cookies

The ultimate treat for lemon lovers, these Vegan Lemon Crinkle Cookies are light, chewy, and packed with refreshing citrus flavor. Perfect for spring gatherings or cozy afternoons, they’re sure to satisfy your sweet tooth. Make these easy cookies today and enjoy a zesty burst of sunshine!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 24 cookies

Course: Desserts

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/2 cups all-purpose flour spooned and leveled
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/8 teaspoon ground turmeric optional, for color
• 1/4 teaspoon kosher salt
• 1 cup granulated sugar
• 1 tablespoon lemon zest packed, from 3-4 lemons
• 1/2 cup dairy-free salted butter softened
• 2 tablespoons vegetable oil or olive oil
• 1/4 cup applesauce
• 1/4 cup fresh lemon juice at room temperature, from 2-3 lemons
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract optional
• 1 cup powdered confectioner’s sugar

Equipment

• Baking Sheet
• Whisk
• Mixing Bowl
• Oven

Method

 

1. Dry Ingredients: Whisk the all-purpose flour, cornstarch, baking soda, ground turmeric (if using) and kosher salt together in a medium bowl; set aside.
2. Wet Ingredients: Add the granulated sugar and lemon zest to a large bowl or stand mixer. Use your hands to massage the lemon zest into the sugar until it is evenly distributed and the sugar is yellow (this creates a stronger lemon flavor!). Add the dairy-free butter and mix on low speed, using a stand mixer or electric mixer, for 3 to 5 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the vegetable oil, applesauce, lemon juice, vanilla, and almond extract to the bowl and mix for 1 more minute. The mixture should be mostly uniform, but may look slightly separated due to the lemon juice.
3. Make the Dough: Add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough should be very soft and look slightly crumbly, but it should not be sticky and should ball together when pinched. Use a spatula to form the dough into 1 ball and cover the top tightly with plastic wrap.
4. Chill: Chill the dough in the refrigerator for at least 3 hours, or up to overnight.
5. Prep: Preheat the oven to 350F and line two baking sheets with parchment paper or a silicone mat. Add the powdered sugar to a small bowl and set aside.
6. Form the Cookies: Use a measuring spoon or cookie scoop to scoop out 1 1/2 tablespoons of cookie dough. Roll the dough between your hands to form a smooth ball, then generously roll the cookie dough in the powdered sugar. Coat it in more sugar than you think you need – I like to even press a little extra on the sides and top of the ball. Place the coated ball on the baking sheet and repeat with the remaining cookie dough, placing each cookie about 3 inches apart from each other.
7. Bake: Bake the cookies, one baking tray at a time, in the middle rack of the oven for 10 to 12 minutes. Store the extra baking tray in the refrigerator while the first one bakes.
8. Cool: Remove the cookies from the oven (they should have spread, but still look puffy) and let them set on the baking sheet for 10 minutes. Use a spatula to transfer the cookies to a wire baking rack and let them cool completely.
9. Serve & Store: Enjoy immediately, or store any leftovers in an airtight container at room temperature for up to 1 week.

Notes

Lemon Zest: 1 packed tablespoon sounds like a lot of zest, but the lemon flavor mellows out a lot in the cooking process to result in a perfectly balanced lemon-flavored cookie. If you want a really strong lemon flavor, I’d recommend increasing the zest to 1 1/2 packed tablespoons.

Oil: The added oil in these cookies gives them a softer texture and more gooey center. Use a neutral vegetable oil for no added flavor, or swap it out for olive oil for a little more flavor complexity!

Unsalted Butter: If using unsalted butter increase the salt to 1/2 tsp. You can also use softened refined coconut oil for these cookies, but they will be slightly less soft and will spread more in the oven.

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.