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
Scale
- 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.