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