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These 6-ingredient, one-bowl lemon crinkle cookies are soft, chewy, and so tasty! They don’t require any chilling and are ready in about 30 minutes.
Why You’ll Love This Recipe
There is no end to my love for soft vegan crinkle cookies; cookie dough is rolled in powdered sugar, then baked, where the dough expands, causing crinkly cracks to appear. I’ve already shared chocolate crinkle cookies and now it’s the turn of these bright and zesty lemon crinkle cookies.
Made with just a handful of ingredients in one bowl, not only are these vegan lemon cookies irresistibly soft, a little chewy, and bursting with real lemon flavor, they also come together quickly and are easy to make – you don’t even have to chill the dough!
If you like these cookies, you might also like my lemon lavender cookies, lemon blueberry cookies (and vegan lemon blueberry scones), lemon poppyseed cake, or vegan lemon shortbread cookies.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients and substitutes.
- Lemons: You’ll need lemon zest and juice, so use fresh, unwaxed lemons (otherwise you’ll need to remove the wax). Lime, orange, or grapefruit also work.
Recipe Add-Ins
Sweet and citrusy lemon crinkle cookies make for a fun ‘base’ to play with, including:
- Yellow food coloring: For more color variation between the vegan lemon cookies and the powdered sugar, add a little yellow food coloring or turmeric.
- Vanilla extract: Just ½ tsp.
- Mix-ins: Add a handful of mini vegan white chocolate chips, shredded coconut, or freeze-dried raspberries, strawberries, or blueberries. 1 tbsp poppy seeds also work.
- Florals: Add finely chopped culinary lavender/rose petals or a few drops of rose water.
- Vegan cream cheese: Stuff with a dollop of (frozen) dairy-free cream cheese for a vegan cheesecake twist (you might also like this banana cheesecake) in these dairy-free lemon cookies. Optionally add powdered sugar + lemon juice.
- Curd filling: Split each 2 tbsp cookie into two 1 tbsp pieces and add a small dollop of lemon curd (or raspberry/blueberry, etc) to the middle. Seal, roll, and bake.
- Glaze topping: Top with a simple vanilla glaze or this 3-ingredient lemon glaze for extra decadence.
How to Make Lemon Crinkle Cookies
Step 1: Preheat the oven to 350°F/177°C and line a large baking sheet with parchment paper/a silicone mat. Use a stand mixer/electric mixer to cream the vegan butter and 1 cup powdered sugar until light and fluffy.
Step 2: Zest then juice the lemons directly into the bowl and mix.
No mixer? Use a fork to mash the softened vegan butter, then mix the two vigorously with a firm whisk, spatula, or wooden spoon until fluffy (about 10 minutes).
Step 3: In a medium bowl, mix the flour, baking powder, and baking soda. Add the dry ingredients to the wet ones and mix until only just combined.
Step 4: Place the powdered sugar in a small, deep bowl. Then, use a two-tablespoon cookie scoop to divide the dough, roll it into balls, roll it thoroughly in powdered sugar, then transfer to the baking sheet.
Step 5: Before baking, roll each a second time for a thicker coating, then bake the lemon crinkle cookies for 12-14 minutes, until the edges are set, and the cookies have puffed and cracked. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire cooling rack to fully cool. Enjoy!
Press down lightly before coating for slightly flatter cookies.
FAQs
No! These vegan lemon crinkle cookies won’t spread (yay!) anyway.
Yes – chill it for up to 2 days or scoop into balls, roll in powdered sugar, and freeze for up to 2 months. Bake from frozen, adding 1-2 minutes. OR freeze without the sugar, thaw overnight, then coat and bake.
You should be able to use a 1:1 swap to an all-purpose gluten-free flour blend (like King Arthur’s/Bob’s Red Mill), though the texture may differ slightly.
Pro Recipe Tips
- To measure the flour: To avoid using too much (leading to dense cookies), fluff it in its bag, spoon it into the measuring cup (don’t pack it), and level with the back of a knife.
- Save the zest: Even if you don’t plan to use it all, it will store in the freezer for later.
- For more lemon flavor: Increase the lemon zest/juice. Rubbing the zest into the sugar also helps bring out the oils (for a deeper lemon flavor!).
- Don’t over-mix the dough: Overworking gluten leads to tough cookies.
- Coat thoroughly: I do two rounds of powdered sugar. You may prefer first using granulated, then powdered (this helps the crinkles stand out and prevents powdered sugar dissolving into the cookies).
- Don’t overbake them: The edges will look set, while the middles look soft/underdone. They continue to bake on the tray though, then firm up as they cool.
Storage Instructions
Store: In an airtight container at room temperature for 2-3 days or in the fridge for 5-7 days, separated by layers of parchment/wax paper.
Freeze: Flash freeze the lemon crinkle cookies until solid and transfer to a Ziplock/Stasher for 2-3 months. Thaw at room temperature. The powdered sugar dissolves, but they’ll still taste great.
More Vegan Lemon Dessert Recipes
Vegan Desserts
Easy Vegan Lemon Cupcakes
Vegan Desserts
Lemon Poppy Seed Cake
Vegan Desserts
Vegan Lemon Loaf Cake
Vegan Desserts
Easy Lemon Popsicles
If you tried this lemon crinkle cookies recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Lemon Crinkle Cookies
Ingredients
- 1 cup powdered sugar plus more for rolling
- ¼ cup vegan butter diced
- 2 lemons zested and juiced
- 1 ⅔ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In the bowl of a stand mixer, or using a handheld mixer, cream together 1 cup powdered sugar and the diced vegan butter until light and fluffy.
- Zest the lemons directly into the mixing bowl, then add the juice from both lemons. Mix to combine.
- In a separate medium bowl, whisk together the flour, baking powder, and baking soda.
- Add the dry ingredients to the wet ingredients and mix until fully incorporated.
- Place ½ cup powdered sugar into a small bowl and set aside for rolling.
- Scoop about 2 tablespoons of dough, roll it into a ball with your hands, then roll it thoroughly in the powdered sugar. Place on the prepared baking sheet. Repeat until all dough is used.
- Just before baking, roll each dough ball in powdered sugar a second time for a thicker coating.
- Bake for 12–14 minutes, or until the edges are set and the cookies are slightly puffed.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For more lemon flavor: Increase the lemon zest/juice. Rubbing the zest into the sugar also helps bring out the oils (for a deeper lemon flavor!).
- Don’t over-mix the dough: Overworking gluten leads to tough cookies.
- Coat thoroughly: I do two rounds of powdered sugar. You may prefer first using granulated, then powdered (this helps the crinkles stand out and prevents powdered sugar dissolving into the cookies).
- Don’t overbake them: The edges will look set, while the middles look soft/underdone. They continue to bake on the tray though, then firm up as they cool.
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