Lemon Crinkle Cookies
These Lemon Crinkle Cookies are soft in the middle, lightly crisp at the edges, and bursting with bright lemon flavor. They’re rolled in sugar and powdered sugar for that classic crinkle look, then baked just until the tops crack and the centers stay tender. Perfect for when you want something sweet, fresh, and a little fancy-looking with basically no effort.
Cookie Dough Instructions
- Let the vegan butter sit at room temperature until softened.
- Prepare the vegan egg replacer according to the package instructions.
- In a mixing bowl, mix the softened butter, sugar, prepared egg replacer, vegan yoghurt, lemon zest, lemon juice, and lemon flavoring until the sugar is mostly dissolved.
- In a second bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until you get a smooth dough.
- Wrap the dough in plastic wrap and refrigerate for at least 2 hours (or overnight).
Rolling and Baking Instructions
- Preheat the oven to 180°C and line a sheet pan with parchment paper.
- Put the sugar in one bowl and the powdered sugar in another.
- Scoop small pieces of dough and roll into balls about the size of a hazelnut.
- Roll each ball first in sugar, then generously in powdered sugar, and place on the sheet pan, leaving 2–3cm space between cookies.
- Bake for 10–12 minutes. The edges should look lightly set, but the centers should still be soft.
- Let the cookies cool completely (they firm up as they cool) before serving or storing.
- Repeat with the remaining dough.
- Optional: for a more yellow color, add a tiny bit of food coloring to the dough before chilling.
Notes
- Chilling is key — it makes the dough easy to roll and helps the cookies crinkle nicely.
- Roll generously in powdered sugar for the best contrast and crackly tops.
- Don’t overbake: they should look slightly underdone in the center when you pull them out.
- If your dough feels too sticky even after chilling, dust your hands lightly with powdered sugar while rolling.
- Best in the first 3 days, but they keep well in an airtight container for up to a week.
Equipment Needed
- Mixing Bowl
- Whisk
- Spatula
- Kitchen Scale
- Plastic Wrap
- Grater
- Oven
- Sheet Pan
- Parchment Paper
- Bowl
- Wire Rack
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