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Vegan Lemon Crinkle Cookies

These zesty cookies are bursting with lemony freshness and are perfect for any occasion. Easy to make, family-friendly, and guilt-free indulgence!
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 80
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/4 cup coconut oil (melted) Can be substituted with sunflower or vegetable oil.
  • 1/4 cup granulated sugar Can adjust sweetness to taste.
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix together the melted coconut oil, granulated sugar, and powdered sugar until smooth.
  3. Stir in the lemon juice, lemon zest, and vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually combine the dry ingredients with the wet ingredients, mixing until just combined.
  6. Chill the dough in the refrigerator for about 30 minutes.
Baking
  1. Scoop tablespoon-sized portions of the dough and roll them into balls, then roll each ball in powdered sugar.
  2. Place the balls on the prepared baking sheet, leaving space between them.
  3. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
  4. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For a gluten-free option, substitute all-purpose flour with a gluten-free blend. You can also try adding poppy seeds or lime juice for a twist.