Vegan Lemon Cookies (Easy Crinkle Cookies!)
These Vegan Lemon Cookies are uber lemony, tart, and sweet! They have a soft, chewy interior with a lightly crisped shell of crinkled powdered sugar. Made with just a handful of ingredients, they're perfect for birthdays, holidays, or any time you want a delicious vegan treat!
Equipment
2 mixing bowls
stand mixer or hand mixer
baking sheet
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose white flour 281g
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup vegan butter 113g (at room temperature)
- ¼ cup vegan cream cheese 57g
- ¾ cup sugar 150g
- ¼ cup lemon juice (about 2 lemons)
- zest of 1 lemon
For rolling
- ¾ cup powdered sugar
Instructions
- Add all of the dry ingredients to a bowl and whisk to combine. Set aside.
- Add the sugar, butter, and cream cheese to the bowl of a stand mixer. Use the paddle attachment and mix at medium speed to cream the ingredients. (Or mix them in a bowl with a hand mixer).
- Add the lemon juice and lemon zest to the butter mixture and mix until combined.
- Add a half cup of flour to the wet mixture and mix to combine. Repeat until all of the flour has been added and a dough has formed. Scrape down the sides of the bowl if needed.
- Chill the dough, covered, in the refrigerator for at least one hour.
- Preheat the oven to 350F (177F).
- Remove the dough from the refrigerator and use 1 to 1.5 tablespoons of dough to roll 1-inch balls. Only roll out the number of balls you plan to bake.
- Add the powdered sugar to a shallow bowl or plate. Roll each of the dough balls in the powdered sugar, thoroughly coating each ball. Then place the balls onto a lined baking sheet. These cookies spread a little, but you should be able to fit 9 to 12 cookies on the baking sheet.
- Bake on the middle rack in the oven for 14 to 16 minutes, or until the cookies are lightly browned on the bottom and the tops have a lightly crisp but not hard exterior (almost like a thin shell).
- Let cool on the baking sheet for 5 minutes and then transfer to a cooling rack.
- Serve and enjoy or store in an airtight container (fridge or counter) for up to 1 week.
Notes
- I highly recommend weighing the ingredients for which weights are listed. This will ensure the exact measurements and give you the best results. If you don't have a scale and need to use measuring cups, be sure the flour is loose and not packed into the cup.
- It's quicker to roll all of the cookies you're going to bake into balls first, and then roll them all in the powdered sugar.
- If you are baking these cookies in two batches, be sure to put the extra batter back in the refrigerator while the first batch bakes. Use a different baking sheet for the second batch or let the first cool completely before adding the new batch.
- The butter should be at room temperature, which means it should be soft but not melted.
Nutrition
Calories: 155kcalCarbohydrates: 26gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 124mgPotassium: 22mgFiber: 1gSugar: 13gVitamin A: 240IUVitamin C: 1mgCalcium: 8mgIron: 1mg
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