Home » Dessert » Vegan Lemon Crinkle Cookies

Vegan Lemon Crinkle Cookies

Vegan Lemon Crinkle Cookies

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. 1/2 cup coconut oil, melted
  2. 1 cup granulated sugar
  3. 1/4 cup lemon juice
  4. 1 teaspoon lemon zest
  5. 1 1/2 cups all-purpose flour
  6. 1 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. Powdered sugar for dusting

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Roll each dough ball generously in powdered sugar, ensuring a complete coating. This will create the signature crinkle effect and sweet exterior.
  8. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
  9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the tops have a crackled appearance.
  10. 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.
  11. Once cooled, dust with additional powdered sugar if desired. Store in an airtight container at room temperature for up to 5 days.

Tips

  1. Ensure your coconut oil is fully melted but not hot when mixing with sugar to achieve the right texture.
  2. Use fresh lemon juice and zest for the most vibrant citrus flavor – bottled juice won't give the same bright taste.
  3. Don't overmix the dough; this can make your cookies tough instead of tender.
  4. Roll the dough balls generously in powdered sugar for that classic crinkle effect and sweet exterior.
  5. Use a cookie scoop for uniform size and even baking.
  6. Let cookies cool completely before storing to maintain their crisp texture.
  7. For extra lemony punch, you can add a tiny bit of lemon extract to the wet ingredients.
  8. 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

Pin Recipe Share Email

Share this:

Leave a Comment