Is there anything that brightens a day quite like the sunny, cheerful flavor of lemon? These Vegan Lemon Crinkle Cookies are my go-to when I need a little burst of happiness in the kitchen. They’re the perfect blend of soft, cake-like centers and slightly crisp edges, all rolled in a snowy coat of powdered sugar that cracks into the most beautiful pattern as they bake. They’re a plant-based twist on a classic that’ll have everyone, vegan or not, reaching for another. And honestly, they’re so simple to whip up that you might just find yourself making them every week.
Top Reasons To Make It
- They’re incredibly simple to make with pantry-staple ingredients.
- The bright, zesty lemon flavor is an instant mood-lifter.
- They’re a guaranteed crowd-pleaser for bake sales, parties, or after-school snacks.
- This recipe is completely plant-based and dairy-free, but nobody will ever know.
- The gorgeous crinkled appearance looks like it came from a professional bakery.
Ingredients
The full measurements are in the recipe card below, but here’s a peek at what you’ll need and why each ingredient matters.
- All-Purpose Flour: The foundation that gives our cookies their perfect, tender structure.
- Baking Powder: The leavening agent that helps them puff up beautifully.
- Lemon Zest: This is where the real, powerful lemon essence comes from. So good.
- Fresh Lemon Juice: For that tangy, bright punch of flavor.
- Vegan Butter: Provides the rich, buttery flavor and helps create a soft texture.
- Granulated Sugar & Powdered Sugar: Granulated sweetens the dough, while powdered creates that iconic crinkled exterior.
- Flaxseed Meal: Mixed with water, this creates a “flax egg” that binds everything together.
- Vanilla Extract: Adds a warm, comforting depth that complements the lemon perfectly.
Instructions
- Start by whisking together your flaxseed meal and water in a small bowl. Set it aside for about 5-7 minutes to thicken into a gel-like consistency.
- In a medium bowl, whisk the flour, baking powder, and salt together. This ensures your leavening is evenly distributed for a uniform bake.
- In a large bowl, cream the vegan butter, granulated sugar, and lemon zest together with an electric mixer until it’s light and fluffy. This step is key for creating those soft cookies.
- Beat in the thickened flax mixture, fresh lemon juice, and vanilla extract until everything is well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This helps the cookies hold their shape and prevents them from spreading too thin.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Place your powdered sugar in a small bowl. Scoop chilled dough, roll into 1-inch balls, and then roll each ball generously in the powdered sugar.
- Place the dough balls about 2 inches apart on your prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are just set and the tops have cracked. The cookies will still be very soft in the center.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations & Substitutions
- For Vegan Lemon Thyme Cookies: Add 1 tablespoon of finely chopped fresh thyme to the dry ingredients. It’s an herby, sophisticated twist.
- For a Gluten-Free Version: Use a 1:1 gluten-free baking flour blend in place of the all-purpose flour.
- Citrus Swap: Try using lime or orange zest and juice for a different kind of sunshine.
- Oil Option: You can substitute an equal amount of neutral coconut oil or vegetable oil for the vegan butter if needed.
Oven Temperatures
Oven temperatures can vary, so knowing your oven is half the battle. If you know your oven runs hot, try reducing the temperature to 325°F. If it runs cool, you might need to bump it up to 365°F. The key visual cue is those beautiful cracks forming on top. If they aren’t cracking, your oven might be a bit too cool. A good oven thermometer is a baker’s best friend for nailing recipes like these Vegan Lemon Crinkle Cookies every single time.
Serving Ideas & Pairings
These cookies are fantastic all on their own with a cup of coffee or tea. But if you’re feeling fancy, crumble them over a scoop of vegan vanilla ice cream for an easy dessert. They also make a lovely light dessert after a fresh spring salad. For a real treat, sandwich two cookies together with a dollop of vegan lemon curd or buttercream frosting in the middle.
Storage & Reheating
Let your cookies cool completely first. Store them in an airtight container at room temperature for up to 4 days. For longer storage, you can freeze the baked cookies for up to 3 months. Just place them in a single layer in a freezer-safe bag or container. To refresh them, let them thaw at room temperature. If you miss that just-baked softness, you can pop them in the microwave for a few seconds.
Frequently Asked Questions
- Can I make these without a mixer? Absolutely. A sturdy wooden spoon and some elbow grease will work just fine for creaming the butter and sugar.
- My cookies didn’t crinkle. What happened? This usually means the dough wasn’t chilled long enough or your oven temperature was too low. Chilling is crucial for that signature crackle.
- Can I use bottled lemon juice? I highly recommend fresh for the brightest flavor, but bottled will work in a pinch.
- Are these similar to vegan lemon sugar cookies? They have a similar sweet, lemony base, but the addition of powdered sugar and the baking technique gives them that unique crinkled texture.
Vegan Lemon Crinkle Cookies: A Zesty, Sunshiny Treat
- Total Time: 57 minutes
- Yield: 18 cookies
- Diet: Vegan
Description
These Vegan Lemon Crinkle Cookies are soft, chewy, and bursting with bright citrus flavor. Made without eggs or dairy, they use flaxseed meal and vegan butter to deliver that perfect cookie texture, and they’re rolled in powdered sugar for a classic crackled look everyone loves.
Ingredients
▢ 1 tbsp flaxseed meal
▢ 2.5 tbsp water
▢ 1 3/4 cups all-purpose flour
▢ 1 1/2 tsp baking powder
▢ 1/4 tsp salt
▢ 1/2 cup vegan butter (softened)
▢ 3/4 cup granulated sugar
▢ 1 tbsp lemon zest (from about 1 large lemon)
▢ 2 tbsp fresh lemon juice
▢ 1 tsp vanilla extract
▢ 1/2 cup powdered sugar (for rolling)
Instructions
1. In a small bowl, whisk flaxseed meal with water and let sit 5–7 minutes to form a flax egg.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream vegan butter, sugar, and lemon zest with a mixer until light and fluffy.
4. Add flax mixture, lemon juice, and vanilla to the butter mixture and beat until combined.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Cover and chill the dough for at least 30 minutes.
7. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
8. Scoop chilled dough into 1-inch balls. Roll each ball in powdered sugar.
9. Place balls 2 inches apart on baking sheet.
10. Bake 10–12 minutes, until tops are cracked and edges are set.
11. Cool 5 minutes on baking sheet, then transfer to wire rack to cool completely.
Notes
For extra zing, add 1/2 tsp lemon extract to the dough.
Store cookies in an airtight container at room temp for up to 4 days.
These cookies also freeze well—just thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 11g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
