Imagine biting into a cookie that's simultaneously crisp, soft, and bursting with bright lemon flavor – all while being completely vegan! These Vegan Lemon Crinkle Cookies are not just a treat; they're a culinary adventure that transforms simple ingredients into a mouthwatering masterpiece. Whether you're a dedicated vegan, a cookie enthusiast, or someone looking to impress friends and family with a delectable dessert, these cookies promise to be your new obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 24 cookies
Ingredients
- 1/2 cup coconut oil, melted
- 1 cup granulated sugar
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, whisk together the melted coconut oil and granulated sugar until well combined and slightly smooth. The mixture should look creamy and integrated.
- Add the fresh lemon juice and lemon zest to the oil-sugar mixture. Stir thoroughly to distribute the citrus flavors evenly throughout the wet ingredients.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This helps remove any lumps and ensures even distribution of leavening agents.
- Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon until a soft, slightly sticky dough forms. Be careful not to overmix.
- Place the powdered sugar in a shallow bowl. Using a cookie scoop or tablespoon, portion out the dough and roll each portion into a ball.
- Roll each dough ball generously in powdered sugar, ensuring a complete coating. This will create the signature crinkle effect and sweet exterior.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the tops have a crackled appearance.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust with additional powdered sugar if desired. Store in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your coconut oil is fully melted but not hot when mixing with sugar to achieve the right texture.
- Use fresh lemon juice and zest for the most vibrant citrus flavor – bottled juice won't give the same bright taste.
- Don't overmix the dough; this can make your cookies tough instead of tender.
- Roll the dough balls generously in powdered sugar for that classic crinkle effect and sweet exterior.
- Use a cookie scoop for uniform size and even baking.
- Let cookies cool completely before storing to maintain their crisp texture.
- For extra lemony punch, you can add a tiny bit of lemon extract to the wet ingredients.
- Store in an airtight container to keep cookies fresh for up to 5 days.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 15g
Protein: 1g
Fat: 6g
Saturated Fat: 5g
Cholesterol: 0mg