Vegan 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
Scale
1 1/4 c granulated sugar
1 tbsp lemon zest, packed tightly
1 c vegan butter
1/4 c lemon juice
1 tsp vanilla extract
1 tbsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp ground turmeric*
2 1/2 c all purpose flour
1/4 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.
Find it online: https://censoredbaker.com/vegan-lemon-crinkle-cookies/
