If you’re craving something citrusy, soft, and a little nostalgic—these Vegan Lemon Crinkle Cookies are everything you need and more. They bring together the brightness of fresh lemon, the magic of a tender crumb, and that signature crinkle top dusted with powdered sugar. Whether you’re planning a spring brunch, need a sweet afternoon pick-me-up, or just want to impress at your next potluck, this vegan lemon cookie recipe delivers every time.
This recipe is made without eggs or dairy and still manages to bake up into the softest, most delightful cookies ever. It’s ideal for anyone seeking vegan cookie recipes, and it’s also great for families, kids, and those new to plant-based baking.
So grab your mixing bowls—it’s time to bake a batch of these sunshine-infused treats!
Table of Contents
What Are Vegan Lemon Crinkle Cookies?
Vegan Lemon Crinkle Cookies are a plant-based twist on the classic lemon crinkle cookie. Traditionally, these cookies have a bright citrus flavor and a soft texture. The “crinkle” comes from rolling the dough in powdered sugar before baking, creating those beautiful crackles on top as the dough spreads.
What makes this version vegan? It swaps out dairy and eggs for plant-based alternatives like almond milk, vegan butter, and neutral oils. You still get the melt-in-your-mouth texture and vibrant lemony zing—without any animal products.
If you love the idea of vegan lemon biscuits, vegan shortbread cookies, or lemon sugar cookies, this recipe hits all those notes and more.
Why You’ll Love These Vegan Lemon Crinkle Cookies
There’s so much to adore about these cookies:
- Bright citrus flavor thanks to lemon zest and juice
- Crisp edges with a tender, pillowy middle
- 100% plant-based—no eggs, butter, or milk
- Perfect for brunches, bake sales, holidays, or sweet snacks
- Freezer-friendly and great for gifting
- Easy to customize with herbs like thyme or lavender
They’re also a beautiful addition to any springtime dessert spread alongside these Strawberry Cloud Cake or Pumpkin Cheesecake Truffles.
Ingredients for Vegan Lemon Crinkle Cookies
Stick to these precise measurements to ensure perfectly soft cookies with those classic crinkles:
- 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 (like canola or sunflower)
- 2 tbsp almond milk (or oat/soy)
- ½ tsp vanilla extract
- ½ cup powdered sugar, for rolling
Want to add more flavor complexity? Try a sprinkle of thyme or swap vanilla for almond extract. For an herby twist, pair it with Lavender Lemonade!
Kitchen Equipment You’ll Need
Here’s what you’ll need to prepare these cookies with ease:
- Mixing bowls (medium and large)
- Zester or microplane
- Whisk or electric mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon
- Cooling rack
How to Make Vegan Lemon Crinkle Cookies – Step-by-Step
Follow these simple steps for the best vegan lemon cookies that crinkle perfectly:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk together the dry ingredients: flour, baking powder, and salt in a medium bowl.
- In a large bowl, combine the sugar, brown sugar, lemon zest, and oil. Mix until smooth and well combined.
- Add in the lemon juice, almond milk, and vanilla extract. Stir until fully incorporated.
- Gradually add the dry ingredients into the wet, mixing until a soft dough forms. The dough should be slightly sticky but hold its shape.
- Scoop out tablespoon-sized balls of dough. Roll each into a ball, then roll generously in powdered sugar until fully coated.
- Place cookies on the prepared sheet about 2 inches apart.
- Bake for 10–12 minutes, until the tops have cracked and edges are just set.
- Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
These cookies are delicious fresh, but their flavor deepens the next day!
Tips for Perfect Vegan Lemon Crinkle Cookies
- Chill the dough if it’s too sticky to roll—20 minutes in the fridge is plenty.
- Don’t skimp on the powdered sugar coating—this is what creates the crinkle.
- Want more lemon punch? Add extra zest or a drop of lemon extract.
- For larger cookies, bake slightly longer and use a bigger scoop.
Want to serve these on a brunch board? Add Cinnamon Roll Breakfast Bake or Mini Pancake Cereal for a playful spread.
Vegan Variations & Ingredient Swaps
You can easily modify this recipe to suit your tastes:
- Vegan Lemon Thyme Cookies: Add ½ tsp fresh or dried thyme to the dough.
- Vegan Lemon Shortbread Cookies: Omit the baking powder, reduce almond milk to 1 tbsp for denser texture.
- Coconut Lemon Cookies: Add shredded coconut to the dough.
- Gluten-Free: Use a gluten-free 1:1 flour blend for similar results.
- Extra Soft: Swap 2 tbsp of oil for vegan cream cheese or sour cream.
Looking for more breakfast-inspired cookies? Pair them with these Pumpkin Oatmeal Cookies or High Protein Banana Bread.
Common Mistakes to Avoid
- Under-coating with powdered sugar: You’ll miss the crinkle!
- Overbaking: These cookies should be soft and chewy, not dry.
- Using bottled lemon juice: Fresh juice and zest give the best flavor.
- Overmixing: This can make the cookies tough—mix until just combined.
How to Store & Freeze Vegan Lemon Cookies
These cookies stay fresh for up to 5 days in an airtight container at room temperature.
To freeze:
- Dough: Roll into balls, freeze on a tray, then store in a zip-top bag. Roll in sugar just before baking.
- Baked cookies: Freeze in a single layer, then transfer to a container with parchment between layers.
They’re a sweet treat straight from the freezer, or you can reheat in the microwave for 10 seconds to soften.
What to Serve with Vegan Lemon Crinkle Cookies
These cookies pair well with drinks like:
- Iced herbal tea
- Almond milk lattes
- Fruit smoothies, such as this 5-Minute Peach Mango Smoothie
- Chilled Lavender Lemonade
They also shine alongside other vegan brunch ideas like Pumpkin Cottage Cheese Pancakes or Freezer Breakfast Sandwiches.
More Vegan Baking Recipes to Try
Looking to expand your vegan dessert list? Check out these fan favorites:
- Pumpkin Cheesecake Cookies
- Pumpkin Protein Muffins
- Apple Crisp with Oatmeal
- Pumpkin Brownies
- Gluten-Free Pumpkin Donuts
Each is perfect for pairing with tea, packing in lunch boxes, or prepping ahead for special occasions.
FAQs About Vegan Lemon Crinkle Cookies
Can I use coconut oil instead of canola?
Yes, melted refined coconut oil works. Just be aware it may slightly change the texture.
What flour is best?
All-purpose flour is ideal, but you can use a gluten-free 1:1 blend.
Can I skip the almond milk?
You can use any plant-based milk: oat, soy, coconut, or rice.
How do I make them more lemony?
Add more zest or a drop of lemon extract. A glaze made of powdered sugar and lemon juice on top works great too!
Final Thoughts + Share the Love
These Vegan Lemon Crinkle Cookies are a bright, zesty twist on a classic treat—made with love and without dairy or eggs. They’re simple, beautiful, and absolutely delicious.
Try them once, and they’re sure to become a staple in your baking rotation. If you enjoyed this recipe, please share it with your friends, pin it, and don’t forget to subscribe to our blog for more vegan delights!
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Irresistible Vegan Lemon Crinkle Cookies : Soft, Zesty & Perfectly Sweet
Description
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. Perfect for brunches, spring gatherings, or an everyday citrusy treat—completely dairy-free and egg-free.
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: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: Whisk together flour, baking powder, and salt in a medium bowl.
- Combine sugars and oil: In a large bowl, mix granulated sugar, brown sugar, lemon zest, and oil until smooth.
- Add wet ingredients: Stir in lemon juice, almond milk, and vanilla extract until fully incorporated.
- Add dry ingredients: Gradually add dry mixture to wet mixture. Stir until a soft dough forms.
- Shape: Scoop tablespoon-sized dough balls. Roll each ball in powdered sugar until generously coated.
- Bake: Place balls 2 inches apart on the baking sheet and bake 10–12 minutes, until tops crack and edges are just set.
- Cool: Let cookies cool on pan for 5 minutes, then transfer to a wire rack.
Notes
- Chill dough for 20 minutes if too sticky to roll.
- Use fresh lemon zest for maximum citrus flavor.
- Don’t skimp on powdered sugar—this makes the crinkle effect.
- Add lemon extract for extra tang.
- For herbal notes, mix in ½ tsp dried thyme or lavender.
