These Vegan Lemon Crinkle Cookies are delicious and quick to make. This tasty cookie is great for sharing with anyone who loves lemony soft cookies. It’s sweet and tangy.
I have been seeing these cookies all online and it’s so satisfying to see the crinkles spread as they bake. So I had to try it. It is effortless to make and you can try this same method with different colors, like blue cookies for blueberry, green cookies with matcha, or red for raspberry. I settled on yellow for lemon because I love lemon and lemon-flavored foods.
This recipe is a quick and easy cookie. Go check it out below!
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Ingredients For Vegan Lemon Crinkle Cookies
- Vegan Butter. This recipe works best with Vegan Butter sticks, not the spreadable kind.
- Lemons. This is one of the main ingredients, so get high-quality lemons for a better flavor.
- Cornstarch. Without eggs, this will thicken and bind the dough together as it bakes.
- Vegan Milk. Any sort of milk will do. I recommend soy milk since it’s the closest protein content to cow milk.
- Yellow food coloring. This is to make the iconic yellow cookie. You can also use turmeric.
- Ap flour. For the cookie
- Baking Powder and Baking Soda are leaveners that help the dough rise.
- Powdered sugar. You roll the cookies in the sugar and this will create the crinkle effect.
Storing It
These cookies will stay fresh in an airtight container for up to one week. Or you can put in the fridge for up to two weeks.
Want More?
Try Out Similar recipes below:
Vegan Lemon Crinkle Cookies
Equipment
- Stand mixer or Hand mixer
Materials
- 50 g vegan butter, softened stick form
- 150 g sugar
- zest of 2 lemons
- 1 tbsp cornstarch
- 2 tbsp plant milk
- 1 tsp salt
- Juice from 1 lemon
- pinch of salt
- 1 drop of yellow food coloring
- 180 g AP flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- extra sugar and powdered sugar for rolling cookies
Instructions
- In a large bowl, add softened butter, sugar, and zest with an electric mixer until lighter in color.
- Add vanilla, salt, lemon juice, and food coloring.
- In a separate bowl, sift flour, cornstarch, baking powder, and baking soda. Whisk together.
- Gradually fold it into creamed mixture with a spatula. Cover dough and chill in fridge for 1 hour.
- Preheat oven to 350℉. Line two baking sheets with parchment paper.
- Scoop with cookie scoop. With hands, roll into a ball. Place them in granulated sugar first, then in powdered sugar. Repeat with the rest of the dough.
- Place on baking sheet two inches apart.
- Bake for 12-14 minutes. Let cool for 1 minute to cool.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
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Looks refreshingly delicious