Vegan Lemon Crinkle Cookies (Edit recipe)

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Making vegan lemon crinkle cookies is basically the best and only way to celebrate spring. These cookies are so light, soft, chewy and refreshing! You only need 11 ingredients and 15 minutes to make these delicious cookies. I absolutely love making these cookies because to me they are the perfect Italian style cookie and remind me so much of my grandmother. She loved all lemon desserts, and this was one she made so often! These cookies are perfect to enjoy with a cup of coffee or tea!

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Original recipe

PREP TIME

15 minutes

COOK TIME

12 minutes

INGREDIENTS

11

Serves: 32

Ingredients

0.5 cup Vegan Buttery Spread, room temperature
1 cup Granulated White Sugar
2 Tbsp Flaxseed Meal, (2 tbsp ground flaxseed + 6 tbsp warm water)
1 tsp Pure Vanilla Extract
1 tsp Almond Extract, optional
1 whole Lemon, zested
1 Tbsp Lemon Juice, or juice from 1 entire lemon
0.5 tsp Turmeric, for colour
3 cups All Purpose Flour, spoon-and-level method
2 tsp Baking Powder
0.5 cup Powdered Sugar, to roll cookies in

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350℉.
Line a baking tray with parchment paper and set aside.
Prepare your vegan flax egg in a small bowl by combining 2 tablespoons of ground flaxseeds and 6 tablespoons of warm water together. Let it set for 5 minutes.
In a large bowl, cream together room temperature vegan butter and white sugar with a hand or stand mixer until well combined.
Add in flax eggs, vanilla and almond extract, lemon zest, lemon juice, and turmeric and mix well.
Fold in flour and baking powder until no dry ingredients remain. The dough should be soft and slightly sticky, but able to roll into a ball.
Use a cookie scooper (about 1-2 tablespoon size) to scoop the dough, the roll into a ball in your hands, and roll into powdered sugar. Place on lined baking tray about 2 inches apart, and repeat for remaining dough.
Bake for about 11-12 minutes, or until edges are very slightly golden brown and cookies have flattened slightly. Let cool for 15-20 minutes before enjoying.

Notes

How to store: place in an airtight container and store in the fridge for up to one week. Freeze for up to one month.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	111
Fat:	3 g
Carbohydrates:	18 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	28 mg
Fiber:	0 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.