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.
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
*Room temperature is best for these cookies. You can also use regular butter if you don't want them to be vegan.
**I love the lemon flavor in this, but if you want them to be less lemony, then only use 4 tablespoons of lemon juice.
**I love the lemon flavor in this, but if you want them to be less lemony, then only use 4 tablespoons of lemon juice.
Nutrition
Serving: 1cookieCalories: 101kcalCarbohydrates: 21gProtein: 1gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.3gSodium: 44mgPotassium: 27mgFiber: 1gSugar: 13gVitamin A: 2IUVitamin C: 6mgCalcium: 14mgIron: 0.5mg