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.