Soft Batch Vegan Lemon Crinkle Cookies

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.

Why are they called crinkle cookies?

The name “crinkle cookie” comes from the semi-cracked appearance of sugar on top of the cookies once baked. These sweet treats are rolled in powdered sugar prior to baking. While they bake and set, small “crinkles” appear on their surface (resembling a crumbled sheet of paper).

To make these cookies extra soft and chewy, we their base is primarily made of creamed vegan butter, all purpose flour, and organic white sugar. A nice jolt of lemon juice helps bring zesty flavor, making these a perfect citrus treat any time of year.

Ingredients Needed

• 1 TBS ground flaxseed (flax meal) + 3 TBS water (to make a flax egg, 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)

How to Make Vegan Lemon Crinkle Cookies

1. First, make a “flax egg” with ground flax seed and water.

2. 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.

3. 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.

4. 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. If you notice that the sugar has melted significantly while the cookies have cooled, feel free to sprinkle a bit more on prior to serving.

The Secret to 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.

You will also notice that the cookie dough in this recipe is very soft (almost difficult to roll). This contributes to a very chewy and pillowy texture overall. If you are having too much trouble forming cookie balls, feel free to chill this dough for a few minutes to allow it to firm up a bit.

Can I freeze crinkle 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.

More Vegan Cookie Recipes to Try

Looking for other simple dessert recipes? Test one of these next:

• Soft Batch Rainbow Sprinkle Cookies
• Thin and Crispy Chocolate Cookies (Tate’s-Style)
• Vegan Thumbprint Cookies
• The Best Healthy Thin Mints
• Flower Shortbread

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