Fresh, buttery, zesty and full of incredible citrus flavor is exactly how I would describe these Vegan Lemon Crinkle Cookies. Soft, chewy, and come together super quickly. Let's learn how to make them!
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This recipe has been a long time in the making. Attempting to create a cookie with a beautifully crisp edge and a gooey lemon center is not for the faint of heart. Just ask my Vegan Orange Chocolate Cookies. But they're finally here!
If you're a lemon dessert junkie like me, you'll also want to check out my Vegan Lemon White Chocolate Cookies, Vegan Lemon Loaf Cake, and Vegan Lemon Bars. If you're simply a cookie lover, there's room for you here too!
What are Crinkle Cookies?
Crinkle cookies, also known as crinkle-top cookies or chocolate crinkle cookies, are a type of cookie characterized by their cracked, crinkled appearance on top. These cookies have a slightly crispy exterior and a soft, chewy interior.
They are typically made from a simple cookie dough that is rolled into balls and coated in powdered sugar before baking, which creates the signature crackled effect as the cookies spread and rise in the oven.
While these Lemon Crinkle Cookies are my favorite, Red Velvet Crinkle Cookies and Chocolate Peppermint Crinkle Cookies are also a part of that conversation.
Ingredients
Wet Ingredients
- Granulated Sugar (1 ¼ cup): Granulated sugar serves as the primary sweetener in the cookie dough. It also contributes to the cookie's texture by helping to create a tender crumb.
- Lemon Zest (1 tablespoon, packed tightly): Lemon zest adds bright, citrusy flavor to the cookies, enhancing their lemony taste. It contains aromatic oils that intensify the lemon flavor without adding excess moisture.
- Vegan Butter (1 cup): Vegan butter provides fat for moisture and richness in the cookies, as well as helping to create a tender texture.
- Lemon Juice (¼ cup): Lemon juice adds acidity and tanginess to the cookies, enhancing the lemon flavor and providing a contrast to the sweetness of the sugar.
- Vanilla Extract (1 teaspoon): Vanilla extract enhances the overall flavor of the cookies, adding depth and complexity.
Dry Ingredients
- Cornstarch (1 tablespoon): Cornstarch helps to tenderize the cookies and create a softer texture by inhibiting gluten formation.
- Baking Powder (1 teaspoon): Baking powder is a leavening agent that helps the cookies rise and become light and fluffy.
- Baking Soda (½ teaspoon): Baking soda reacts with the acidic lemon juice to further leaven the cookies, helping them rise and achieve a light, airy texture.
- Salt (½ teaspoon): Salt enhances the flavor of the cookies by balancing the sweetness and intensifying the other flavors.
- Turmeric (⅛ teaspoon): Turmeric adds a vibrant yellow color to the cookies, mimicking the appearance of traditional lemon crinkle cookies made with eggs.
- All-Purpose Flour (2 ½ cups): All-purpose flour serves as the base of the cookie dough, providing structure and bulk. It binds the other ingredients together and absorbs moisture.
- Granulated Sugar (¼ cup): Granulated sugar is used to coat the outside of the cookie dough balls before baking, helping the powdered sugar stick.
- Powdered Sugar (1 cup): Powdered sugar is used to coat the outside of the cookie dough balls before baking. As the cookies spread and crackle in the oven, the powdered sugar creates a distinctive crinkled appearance on the surface of the cookies.
Why You'll Love These Cookies
- Punchy citrus flavor
- Sweet AND tangy all at once
- Crisp exterior with chewy center
- Quick and easy recipe
How to Make Vegan Lemon Crinkle Cookies (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Start by rubbing the fresh lemon zest into the granulated sugar with your hands. This will release the oils from the zest and infuse it into the sugar resulting in a stronger lemon flavor.
Cream together the zest-infused sugar and the vegan butter until light and fluffy. Beat in the lemon juice, vanilla extract, cornstarch, leaveners, salt and turmeric. Sift in the flour and mix until just combined. Do not over-mix.
Chill the cookie dough for at least 30 minutes. You can leave it in the refrigerator to chill overnight if you wish.
Scoop 1 2-tablespoon ball of cookie dough at a time into your hands. Roll it in the granulated sugar until it is thoroughly coated. This will help the powdered sugar stick to the cookie dough and keep it from soaking in while baking.
Roll the cookie dough in powdered sugar to evenly coat. Set coated balls of dough 2 inches apart on a baking sheet lined with parchment paper as you work.
Bake cookies for 12-13 minutes in an oven preheated to 350 degrees F (175 C). Allow to cool on sheet for 5 minutes before transferring to a wire rack to cool completely.
Should I use Vegan Food Coloring or Turmeric?
When choosing between vegan yellow food coloring and turmeric for coloring purposes, there are several factors to consider:
- Color Intensity: Vegan yellow food coloring typically provides a brighter and more vibrant yellow color compared to turmeric. Food coloring allows for precise control over the color intensity, while turmeric may yield a subtler hue depending on the amount used.
- Flavor: Turmeric has a distinct earthy and slightly bitter flavor, which may be detectable in baked goods if used in large quantities. (Not true for this recipe.) On the other hand, vegan yellow food coloring is flavorless and won't alter the taste of the final product.
- Natural vs. Synthetic: Turmeric is a natural ingredient derived from the turmeric root, while vegan yellow food coloring may be derived from synthetic or natural sources. Some people prefer to use natural ingredients like turmeric for coloring due to health or personal preferences.
- Allergies and Sensitivities: Turmeric is generally considered safe for consumption, but some individuals may have allergies or sensitivities to it. Vegan yellow food coloring may be a better option for those with turmeric allergies or sensitivities.
- Availability and Cost: Turmeric is widely available and relatively inexpensive, making it a convenient option for many home bakers. Vegan yellow food coloring may be less readily available and could be more expensive, depending on the brand and type.
Ultimately, the choice between vegan yellow food coloring and turmeric depends on your preferences and dietary restrictions. If you prioritize natural ingredients, turmeric can be a suitable and cost-effective option. However, if you're aiming for a brighter or more consistent color without altering the flavor, vegan yellow food coloring may be the better choice.
Tips for Making Perfect Vegan Lemon Crinkle Cookies
- Cream Vegan Butter and Sugar Thoroughly: Cream the vegan butter and granulated sugar together until light and fluffy. This helps incorporate air into the dough, resulting in a softer and more tender cookie texture.
- Chill the Dough: After mixing the dough, chill it in the refrigerator for at least 30 minutes before shaping into balls. Chilling the dough helps prevent the cookies from spreading too much during baking, resulting in thicker cookies with a better crinkle effect.
- Roll Dough Balls Twice in Powdered Sugar: Roll the chilled dough balls twice in powdered sugar after rolling them in granulated sugar and before placing them on the baking sheet. This will help keep the powdered sugar from sinking into the cookies during baking.
- Douse in Powdered Sugar After Baking: If your powdered sugar does soak into the cookies while baking, no worries! Simply sprinkle some additional powdered sugar over the top once they have cooled.
- Shape with a Mug: When the cookies first come out of the oven, gently swirl a wide-mouthed mug around them to create a perfectly round, uniform shape.
- Don't Over-bake: Keep a close eye on the cookies while they're baking, as they can easily over-bake and become dry. Remove them from the oven when the edges are set and the centers still look slightly underdone. They will continue to cook on the baking sheet as they cool.
Frequently Asked Questions
Unfortunately not. This recipe only works well using all purpose flour.
Yes, you can omit the turmeric if you prefer. It is added primarily for color, so excluding it won't affect the taste of the cookies. You may instead add yellow vegan food coloring if desired.
Yes, you can experiment with other citrus fruits such as lime or orange to create variations of the recipe. However, keep in mind that the flavor profile will change accordingly.
Yes, you can prepare the dough ahead of time and refrigerate it overnight. Chilling the dough will actually enhance the flavor and texture of the cookies. Just make sure to let it sit out for a few minutes for easier handling before shaping into balls.
To maintain the crinkle effect, make sure the dough balls are thoroughly coated in powdered sugar before baking. I like to roll them in powdered sugar twice. If the sugar does melt into your cookies, no worries! Let them cool and then sprinkle more on.
Recipe Variations
Here are a few variations of vegan lemon crinkle cookies that you can try:
- Citrus Swap: Swap out the lemons in this recipe for oranges, grapefruits or limes. Keep in mind that color additions (like turmeric and food coloring) will need to be swapped out as necessary.
- Lemon Lavender Crinkle Cookies: Add dried culinary lavender to the cookie dough along with the lemon zest for a subtle floral flavor. You can also sprinkle a few lavender buds on top of each cookie before baking for an elegant touch.
- Coconut Lemon Crinkle Cookies: Fold in shredded coconut into the cookie dough for a tropical twist. The coconut adds texture and complements the bright lemon flavor beautifully.
- Lemon Ginger Crinkle Cookies: Add finely grated fresh ginger or ground ginger to the cookie dough for a zesty and slightly spicy kick. The combination of lemon and ginger creates a refreshing and invigorating flavor profile.
- Blueberry Lemon Crinkle Cookies: Gently fold fresh or frozen blueberries into the cookie dough for bursts of juicy sweetness. The blueberries pair wonderfully with the tartness of the lemon and add vibrant color to the cookies. Make adjustments for the extra moisture as necessary.
Feel free to get creative and experiment with different flavor combinations to customize your vegan lemon crinkle cookies to your taste preferences. Enjoy exploring these variations and discovering your favorite!
How to Store Vegan Lemon Crinkle Cookies
To store vegan lemon crinkle cookies and maintain their freshness, follow these steps:
- Cool Completely: Allow the cookies to cool completely on the baking sheet before attempting to store them. This prevents condensation and maintains their texture.
- Choose an Airtight Container: Place the cooled cookies in an airtight container. Make sure the container is large enough to hold the cookies without overcrowding or stacking them, as this can cause them to stick together or lose their shape.
- Avoid Moisture: Store the container of cookies in a cool, dry place away from direct sunlight and moisture. Excess moisture can cause the cookies to become soggy or stale.
- Refrigerate for Longer Storage: If you plan to store the cookies for more than a few days, consider refrigerating them. This can help extend their shelf life and keep them fresh for up to a week.
- Freeze for Extended Storage: If you want to store the cookies for longer periods, you can freeze them. Place the cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or resealable plastic bag. They can be stored in the freezer for up to a month.
- Thaw Before Serving: When ready to enjoy, thaw the frozen cookies at room temperature for about 30 minutes or reheat them in the oven at a low temperature for a few minutes to restore their texture and flavor.
By following these storage tips, you can keep your vegan lemon crinkle cookies fresh and delicious for longer periods, ensuring that you can enjoy them whenever you like.
If you make this recipe please tag @censoredbaker on Instagram and leave a review below!
PrintVegan Lemon Crinkle Cookies
Fresh, zesty, buttery vegan lemon cookies loaded with citrus flavor and coated in powdered sugar.
- Prep Time: 15 minutes
- Bake Time: 12 minutes
- Total Time: 27 minutes
- Yield: 16 Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
1 ¼ c granulated sugar
1 tbsp lemon zest, packed tightly
1 c vegan butter
¼ c lemon juice
1 tsp vanilla extract
1 tbsp cornstarch
1 tsp baking powder
½ tsp baking soda
½ tsp salt
⅛ tsp ground turmeric*
2 ½ c all purpose flour
¼ c granulated sugar (to coat)
1 c powdered sugar (to coat)
Instructions
- Infuse: Pour granulated sugar into a large bowl. Sprinkle in the lemon zest. Using your fingers, rub the lemon zest into the sugar. This will bring out the oils in the zest and infuse the flavor into the sugar.
- Cookie Dough: Add vegan butter to the bowl. Beat butter and sugar together with an electric hand mixer or stand mixer until light and fluffy, about 1 minute. Add the lemon juice, vanilla extract, cornstarch, baking powder, baking soda and salt to the bowl. Beat again to evenly distribute the ingredients. Pour in the flour. Beat until just combined. Do not over-mix.
- Chill: Tightly cover the bowl with plastic wrap and place in the fridge to chill for 30 minutes or overnight.
- Prep: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper.
- Coat: Add granulated sugar to one bowl and powdered sugar to another. Roll one 2-tablespoon scoop of cookie dough into a ball between your hands. Coat the dough thoroughly with granulated sugar before rolling in powdered sugar. Set balls of cookie dough 2 inches apart on prepared baking sheet as you work.
- Bake: Place baking sheet on center rack of preheated oven and bake for 12-13. Allow cookies to sit on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
*Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.
*The turmeric is used to add vibrant yellow color to your cookies. While the cookie dough may not appear super yellow initially, the color will develop over time. Do not add more turmeric!
*If you'd prefer to use food coloring instead of turmeric, omit the spice and instead add a few drops of yellow vegan food coloring. The amount you need will depend on the potency of the brand. Start small and work your way up.
*Thoroughly coating the balls of cookie dough in granulated sugar before rolling in powdered sugar is really important. This helps keep the powdered sugar from dissolving into the cookies as they bake. If this happens, no worries! Simply sprinkle more powdered sugar over the cookies after they’ve cooled.
More Fruity Vegan Cookie Recipes
- Vegan Lemon Thumbprint Cookies
- Vegan Lemon White Chocolate Cookies
- Vegan Orange Chocolate Cookies
- Vegan Linzer Cookies
- Vegan White Chocolate Cranberry Cookies
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