Vegan Lemon Crinkle Cookies have quickly become a favorite in my kitchen, especially when I’m craving something sweet yet refreshing. These cookies are soft, zesty, and melt-in-your-mouth delicious, bursting with fresh lemon flavor. The powdered sugar coating adds a touch of sweetness and a classic crinkle look that makes them irresistible. Perfect for brunches, spring gatherings, or simply as an everyday treat, they are completely dairy-free and egg-free. Let’s dive into this delightful recipe!
Why You’ll Love This Vegan Lemon Crinkle Cookies
There are so many reasons to love these vegan lemon cookies. First, they are incredibly easy to make, making them an ideal choice for anyone looking for a quick dessert. Second, they are soft and chewy with a burst of citrus flavor that invigorates your taste buds. Third, these cookies are eggless, making them suitable for those with dietary restrictions or allergies. Fourth, they are dairy-free, perfect for those on a plant-based diet. Fifth, they can be made gluten-free with a simple flour swap. Sixth, they are great for parties and gatherings, providing a crowd-pleasing treat that everyone can enjoy. And lastly, they are perfect for any occasion, whether it’s a sunny day or a cozy evening.
Ingredients for Vegan Lemon Crinkle Cookies
Gather these items:
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp lemon zest (from 1 large lemon)
- 2 tbsp fresh lemon juice
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- ½ cup (120ml) neutral oil (canola or sunflower)
- 2 tbsp almond milk (or oat/soy milk)
- ½ tsp vanilla extract
- ½ cup powdered sugar (for rolling)
How to Make Vegan Lemon Crinkle Cookies Step-by-Step
- Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: Whisk together flour, baking powder, and salt in a medium bowl.
- Step 3: In a large bowl, mix granulated sugar, brown sugar, lemon zest, and oil until smooth.
- Step 4: Stir in lemon juice, almond milk, and vanilla extract until fully incorporated.
- Step 5: Gradually add dry mixture to wet mixture. Stir until a soft dough forms.
- Step 6: Scoop tablespoon-sized dough balls. Roll each ball in powdered sugar until generously coated.
- Step 7: Place balls 2 inches apart on the baking sheet and bake for 10–12 minutes, until tops crack and edges are just set.
- Step 8: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
Pro Tips for the Best Vegan Lemon Crinkle Cookies
Keep these in mind:
- These cookies are perfect for brunches and spring gatherings, offering a refreshing taste.
- They are completely dairy-free and egg-free, making them suitable for various diets.
- Adjust sweetness by varying granulated and brown sugar according to your preference.
- To enhance the lemon flavor, consider adding more lemon zest. Aim for a zesty kick!
Best Ways to Serve Vegan Lemon Crinkle Cookies
These delightful cookies are versatile and can be served in numerous ways:
- Pair them with a glass of iced tea for a refreshing afternoon snack.
- Serve alongside fresh fruit or a fruit salad at summer gatherings.
- Present them on a dessert table for vibrant parties or celebrations.
How to Store and Reheat Vegan Lemon Crinkle Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze them. Just ensure they are tightly wrapped to prevent freezer burn. To enjoy them warm, simply reheat in the microwave for about 10 seconds.
Frequently Asked Questions About Vegan Lemon Crinkle Cookies
What’s the secret to perfect Vegan Lemon Crinkle Cookies?
The key to making soft lemon crinkle cookies is to not overbake them. Keep an eye on them in the oven, and remove them once the tops have cracked but the centers remain soft.
Can I make Vegan Lemon Crinkle Cookies ahead of time?
Absolutely! You can make the dough ahead of time and refrigerate it for up to three days. Just roll the dough into balls and coat them in powdered sugar before baking.
How do I avoid common mistakes with Vegan Lemon Crinkle Cookies?
To avoid common pitfalls, measure your flour accurately and don’t skip the chilling step if your dough feels too soft. This will help maintain the cookie shape while baking.
Variations of Vegan Lemon Crinkle Cookies You Can Try
Here are some fun variations to explore:
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Add poppy seeds for a delightful crunch.
- Incorporate a few tablespoons of coconut flakes for a tropical twist.
- Try different citrus flavors, such as lime or orange, to switch things up.
Enjoy these delicious Vegan Lemon Crinkle Cookies as a sweet treat for any occasion!
For more delicious vegan recipes, check out our dessert category or learn about growing your own lemons for the freshest flavor!
For tips on baking, visit this guide on cinnamon rolls to enhance your baking skills.
PrintVegan Lemon Crinkle Cookies: 24 Irresistible Zesty Treats
Soft, zesty, melt-in-your-mouth Vegan Lemon Crinkle Cookies bursting with fresh lemon flavor and dusted in powdered sugar for that classic crinkle look.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp lemon zest (from 1 large lemon)
- 2 tbsp fresh lemon juice
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- ½ cup (120ml) neutral oil (canola or sunflower)
- 2 tbsp almond milk (or oat/soy milk)
- ½ tsp vanilla extract
- ½ cup powdered sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk together flour, baking powder, and salt in a medium bowl.
- In a large bowl, mix granulated sugar, brown sugar, lemon zest, and oil until smooth.
- Stir in lemon juice, almond milk, and vanilla extract until fully incorporated.
- Gradually add dry mixture to wet mixture. Stir until a soft dough forms.
- Scoop tablespoon-sized dough balls. Roll each ball in powdered sugar until generously coated.
- Place balls 2 inches apart on the baking sheet and bake 10–12 minutes, until tops crack and edges are just set.
- Let cookies cool on pan for 5 minutes, then transfer to a wire rack.
Notes
- Perfect for brunches and spring gatherings.
- Completely dairy-free and egg-free.
- Adjust sweetness by varying granulated and brown sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
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