Vegan Lemon Crinkle Cookie Recipe
If you love lemons, then this lemon crinkle cookie recipe is for you! Naturally egg-free, these vegan lemon crinkle cookies are tender, chewy and bursting with lemon flavor.
Back with one final vegan Christmas cookie for you this year. In addition to my peppermint meltaway cookies, homemade oreos and chai sugar cookies, these vegan lemon crinkle cookies are a fun addition to any holiday cookie box.
This bright, lemon flavor is one of my favorites. I love citrus desserts. My vegan orange olive oil cake, citrus almond cookies, and lemon olive oil muffins are three of my favorites. There is something so refreshing about a sweet citrus dessert, and this lemon crinkle cookie recipe is no exception.
Everything you need to make the BEST lemon crinkle cookies:
Lemon Crinkle Cookie Ingredients Notes
I really love the lemon flavor in these, but if you find that you want more of a subtle lemon flavor, then I recommend using only 4 tablespoons of the lemon juice. If you want even more lemon flavor, you can also use a lemon extract instead of vanilla extract.
Instead of lemon, you could also use orange juice– or even a mixture of lemon and lime for a margarita-inspired cookie.
The turmeric gives an extra punch of yellow color, but you can omit if desired. Just know that your cookies won’t be as yellow as these. Or you can use a natural yellow food coloring.
As with all of my Christmas cookies this year, these vegan lemon crinkle cookies use dairy-free butter. While I’m not vegan, I do like baking (and cooking!) plant-based foods often, and I think it’s fun to showcase how delicious cookies can be without the typical egg and butter.
That said, you can use whatever butter you want– I do not recommend trying to substitute with coconut oil as these cookies will flatten too much while cooking and become crisp. That’s the opposite of the texture we are looking for– you want a soft, chewy cookie!
How to make these vegan lemon crinkle cookies
Make the lemon sugar
In order to really bring maximize the lemon flavor, you’ll want to rub the lemon zest into the sugar using your hands. This helps release the lemon oil and maximizes the lemon flavor!
Make the batter
Add in the butter and cream with the sugar, then add in the rest of the wet ingredients: vanilla and lemon juice. As mentioned below in the recipe card, I like the full 6T of fresh lemon juice but you can use a smaller amount if desired.
Stir in the flour mixture
Add in the rest of the dry ingredients until a dough forms.
Roll in sugar
Next, roll the dough into tablespoon balls, then roll in sugar and powdered sugar and place on a parchment paper lined baking sheet. Repeat with the rest of the batter and bake for 12 minutes at 350 degrees F.
Remove and cool
Gently remove the cookies from the baking trays (they are delicate!) and place on a cooling rack to finish cooling.
Tips for success
To make these more uniform in size, I recommend using a cookie scoop. This is the 1 tablespoon one that I use. If you’ve got kids– then this is a great task for them! Both my 5 and 2 year old loved scooping and rolling the dough in the sugar.
The butter needs to be room temperature for best results. Cold butter won’t work the same way in this recipe.
I typically use my stand mixer to make these cookies as I find it easier than using a large bowl with a hand mixer, but that also works if you don’t have a stand mixer.
Lastly, I recommend lining your cookie sheet with parchment paper or a nonstick silicone mat like a silpat for best results, but lightly sprayed will also work.
How to store and freeze
These store best in an airtight container on the counter.
If you are like me and plan on making several cookies (and bourbon balls) for holiday boxes, then I recommend making the batter then rolling into the dough ball and flash-freeze. Then, place the frozen cookie dough balls in an airtight container and store for up to 3 months in the freezer.
Before baking, remove and roll in powdered sugar and then bake as directed. If you bake from mostly frozen, you will need to add 1-2 minutes onto your baking time.
More Vegan Cookie Recipes
- Peppermint Meltaway Cookies
- Vegan Oreo Cookies
- Chai Sugar Cookies
- Vegan Peppermint Chocolate Cookies
- Molasses Cookies
- Salted Tahini Chocolate Chip Cookies
I hope you like this lemon crinkle cookie recipe! If you try them, make sure to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day.
Vegan Lemon Crinkle Cookie Recipe
Equipment
Ingredients
- 1 cup sugar
- 2 large lemons, zested
- 1/4 cup vegan butter at room temperature*
- 6 tablespoons lemon juice**
- 1 teaspoon vanilla extract
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon turmeric
- pinch of salt
- 1/4 cup sugar, for rolling
- 1/2 cup powdered sugar, for rolling
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, mix the lemon zest into the sugar, until it is fully incorporated and the oils from the zest have been released into the sugar.
- Add in the butter and mix until pale yellow then in the vanilla and lemon juice, mixing until just combined
- Next, add in the dry ingredients: flour, baking powder, baking soda, turmeric and salt. Mix until well combined, stopping to scrape down the side as needed.
- Roll the batter into 1-tablespoon balls, then roll into the sugar and then into the powdered sugar. Place on a lined baking sheet and bake for 12 minutes. Cool on the baking sheet, then remove from the pan and enjoy.
Notes
**I love the lemon flavor in this, but if you want them to be less lemony, then only use 4 tablespoons of lemon juice.