Riri's RecipesMaking vegan lemon crinkle cookies is basically the best and only way to celebrate spring. These cookies are so light, soft, chewy and refreshing! You only need 11 ingredients and 15 minutes to make these delicious cookies. I absolutely love making these cookies because to me they are the perfect Italian style cookie and remind me so much of my grandmother. She loved all lemon desserts, and this was one she made so often! These cookies are perfect to enjoy with a cup of coffee or tea!
Ingredients you’ll need to make these vegan lemon crinkle cookies and substitutions
- Vegan Butter. You can use regular butter if you prefer, and make sure it’s room temperature!
- Granulated White Sugar. This will be combined creamed together with the vegan butter.
- Ground Flaxseeds. We will be using ground flaxseeds with warm water to create our egg replacement. However, if you prefer to use a real egg, it will also work in this recipe!
- Vanilla Extract. This brings out so much flavour to the cookies!
- Almond Extract. This is optional if you don’t have it, but I highly recommend adding it to your cookies! It adds such an incredible flavour and adds sweetness without making the cookie too sweet.
- Lemon Zest + Lemon Juice. I zested one whole lemon and squeezed the juice from it. If you would rather use orange, you definitely can!
- Turmeric. This is optional, but highly recommended because it adds such an incredible bright orange/yellow colour to the cookie naturally! I prefer to use a natural way to dye food, and this method works so well.
- All-Purpose Flour. Our main dry ingredient for these cookies. It’s important to use the spoon-and-level method when measuring the flour so you don’t over-measure! Spoon the flour into your measuring cup and do not pack it in. Scrape off the excess flour with a knife and that’s it!
- Baking Powder. To make these cookies grow and become super fluffy!
- Powdered Sugar. You’ll be rolling your cookies in the powdered sugar so they have that crinkle effect.
What equipment do I need to use to make these lemon crinkle cookies?
- Small Fine Mesh Strainer. I use my fine mesh strainer to place over my bowl when I’m squeezing out the lemon juice. You don’t want any seeds or peel going into your dough, so this is essential!
- Lemon Zester. Having a smaller grater helps to zest your lemon so much! It’s easier to hold and grates it to the perfect size.
- Lemon Squeezer. I alternate between the old-fashioned lemon squeezer and the handheld lemon squeezer. It’s definitely an essential to this recipe!
Tips on making the most delicious vegan lemon crinkle cookies
- Use the spoon-and-level method to measure your flour. As I mentioned above, this is the best tip so that you don’t add too much flour to your cookies. Otherwise they will be dry and not as soft and chewy!
- Zest your lemon before juicing it. This may seem like a silly tip, but it’s the best way to avoid extra waste! We want to use up as much as we can of the one lemon needed for this recipe. I also made the mistake of juicing it before zesting (LOL) but still zested what I could!
- Fold in the flour and baking powder with a spatula. You can continue to use your hand or stand mixer for this, but I personally find folding in the dry ingredients makes the cookies just that much fluffier. This is more of an optional tip, but just make sure all the flour gets mixed in if you choose this option!
How to store your lemon crinkle cookies
Place your cookies in an airtight container and keep in the fridge for up to one week. You can also freeze these for up to one month.
Craving more?
- My Best Vegan Brownies are another incredible dessert to whip up if you want everything to be made in one bowl! This recipe is perfect for the chocolate lover.
- If you’re looking for more decadent cookie recipes, let my Vegan “Nutella” Stuffed Chocolate Chip Cookies be the one for you! They are so delicious, made in one bowl as well and simple to make.
- These Easy Vegan Cinnamon Sugar Donuts are an absolute classic dessert to whip up and are actually internet famous with over 140K views on my TikTok!
Vegan Lemon Crinkle Cookies
Making vegan lemon crinkle cookies is basically the best and only way to celebrate spring. These cookies are so light, soft, chewy and refreshing! You only need 11 ingredients and 15 minutes to make these delicious cookies.
Ingredients
- 1/2 cup vegan butter room temperature
- 1 cup granulated white sugar
- 2 tbsp ground flaxseed (2 tbsp ground flaxseed + 6 tbsp warm water to make flax eggs)
- 1 tsp vanilla extract
- 1 tsp almond extract, optional but recommended
- 1 lemon zested
- 1 tbsp lemon juice or juice from 1 whole lemon
- 1/2 tsp turmeric for colour (optional)
- 3 cups all-purpose flour spoon-and-level method
- 2 tsp baking powder
- 1/2 cup powdered sugar to roll cookies in
Instructions
- Preheat oven to 350℉.
- Line a baking tray with parchment paper and set aside.
- Prepare your vegan flax egg in a small bowl by combining 2 tablespoons of ground flaxseeds and 6 tablespoons of warm water together. Let it set for 5 minutes.
- In a large bowl, cream together room temperature vegan butter and white sugar with a hand or stand mixer until well combined.
- Add in flax eggs, vanilla and almond extract, lemon zest, lemon juice, and turmeric and mix well.
- Fold in flour and baking powder until no dry ingredients remain. The dough should be soft and slightly sticky, but able to roll into a ball.
- Use a cookie scooper (about 1-2 tablespoon size) to scoop the dough, the roll into a ball in your hands, and roll into powdered sugar. Place on lined baking tray about 2 inches apart, and repeat for remaining dough.
- Bake for about 11-12 minutes, or until edges are very slightly golden brown and cookies have flattened slightly. Let cool for 15-20 minutes before enjoying.
Notes
How to store: place in an airtight container and store in the fridge for up to one week. Freeze for up to one month.
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