Lemon Crinkle Cookies

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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.

Prep Time20

Cook Time12

Total Time32

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 82kcal

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.

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.