Vegan Lemon Crinkle Cookies

Vegan Lemon cookie with a bite taken out of it surrounded by lemon slices and powdered sugar.

Course: Dessert

Cuisine: American

Keyword: cookies

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cookies

Calories: 152kcal

Author: Shawna Clapper

These vegan lemon Crinkle cookies are bursting with flavor that will make you think any day is summer! They’re soft and sweet, with just the right amount of tartness.

Print Recipe

Equipment

bowl & spoon
Cookie Sheet & Parchment
Small/medium bowl (for powdered sugar)
(Optional) Cookie Scoop

Ingredients

½ cup Plant-Based Butter softened
¾ cup White Sugar
1 teaspoon Vanilla Extract
½ teaspoon Lemon Extract
2 tablespoons Lemon Juice
2 tablespoons Lemon Zest
2 cups Flour
1 ½ teaspoon Baking Powder
1 tablespoon Cornstarch
½ cup Powdered Sugar

Instructions

Preheat your oven to 350℉ and line your cookie sheet with parchment paper.
Cream together the softened butter and sugar, then stir in the extracts, lemon juice, and zest.
Add the flour, baking powder, and cornstarch and mix until the cookie dough forms.
Use a cookie scoop (2 tablespoons), roll in the powdered sugar in a small bowl. Then place onto your cookie sheet.
Bake for 10-12 minutes, or until the bottom of the cookies are slightly golden.
Allow to cool slightly and sift more powdered sugar on top of the cookies before enjoying!

Notes

The dough will get slightly tough to stir, like sugar cut out cookie dough.
These cookies only spread slightly, they will need a little bit of space on the cookie sheet to spread out.

Nutrition