These Soft Batch Vegan Lemon Crinkle Cookies are meltingly soft and full of fresh citrus flavor! They’re ready in under 30 minutes as a bright & customizable dessert option that’s also freezer-friendly.
How to Make Vegan Lemon Crinkle Cookies
First, make a “flax egg” with ground flax seed and water.
Then combine flour, baking powder, and salt in one bowl. In another bowl, add softened butter, sugar, vanilla, lemon zest, and lemon juice. Cream the ingredients and mix dry with wet.
Preheat the oven to 350 degrees F. Form the cookies with a TBS and coat in more granulated sugar and then in powdered sugar. Press cookies down onto two prepared baking sheets.
Bake cookies for 8-10 minutes. Remove from the oven and let cool on the tray.
How do I make powdered sugar stick to crinkle cookies?
The trick for the best crinkle cookies is to roll them first in granulated sugar and then in powdered sugar before baking. This additional layer helps the powdered sugar really stick and not melt right into the cookie.
How do I make the best soft batch cookies?
The trick for making perfect “soft batch” cookies is simple – under bake them. These lemon crinkle cookies are baked for just about 8 minutes in a 350 degree oven. They will look underdone when removed from the oven, but will firm up while cooling. Let them cool on the cookie sheet for 10 minutes after taking out of the oven. This ensures they will stay chewy and not at all crunchy.
Can I freeze these cookies?
Yes! Before baking, prepared cookie dough balls (without sugar rolled on the outside) can be frozen in a single layer on a cookie sheet and then stored in a freezer-safe container for a few months. Before baking, roll the cookies in the granulated and powdered sugars. You will likely need to add a few minutes to the baking time if they are very cold going into the oven.
Looking for more easy cookie recipes? Try one of these next:
These Soft Batch Vegan Lemon Crinkle Cookies are meltingly soft and full of fresh citrus flavor! They’re ready in under 30 minutes as a bright & customizable dessert option that’s also freezer-friendly.Â
1TBS ground flaxseed (flax meal) + 3 TBS water (flaxegg, see Step 1)
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) vegan butter like Miyokos, or butter of choice, softened but not melted*
3/4 cup granulated sugar
1 tsp vanilla
Zest of one lemon
3 TBS lemon juice
1/2 cup additional granulated sugar (for coating)
1/2 cup powdered sugar (for coating)
Mix your ground flax seed and water in a small bowl. Let sit in the fridge while you prepare the dry mixture. It will firm up while cooling, about 5 minutes. This will act as your egg substitute.
In a medium bowl, combine flour, baking powder, and salt. Set aside.
In a large bowl, add flax egg, softened butter, sugar, vanilla, lemon zest, and lemon juice. If you have a stand mixer or hand mixer, I recommend creaming these ingredients together. This will incorporate some air into the mixture that provides lift to the cookies. If you do not have a mixer this is OK, just whip the ingredients swiftly with a fork until a soft mass is formed. Remember, you want you butter to be soft but not melted.
Preheat the oven to 350 degrees F. Add dry mixture to wet, gently combining with a wooden spoon until no dry spots remain. Line two baking sheets with parchment paper or a nonstick mat. Add granulated sugar and powdered sugar to two separate bowls.
Using a TBS measure or spoon, form balls of dough. Roll each ball in granulated sugar and then powdered sugar. Place cookies on prepared sheet, pressing down slightly. Pressing the balls down also helps them bake more evenly and prevents awkward spreading.
Bake for 8-10 minutes. They will look underdone when you remove them from the oven, which is good. Let them continue baking on the sheets once outside the oven; they’ll firm up as they cook and stay softer. Store in a covered contained for 5 days.
Serving Size:1 cookie
Saturated Fat:3.1 grams
Unsaturated Fat:1.4 grams
Trans Fat:0 grams
Keywords: lemon, crinkle, cookie, soft, dessert
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About the Author
Hi, I'm Emily! Garlic Head is a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets. My recipes focus on entertaining-style cuisine, perfect for celebrating all of life's little moments! Meet me here.