Description
Soft and chewy vegan lemon crinkle cookies with a crackly powdered sugar exterior and a bright citrusy zing. These easy homemade lemon crinkle cookies are perfect for any occasion.
Ingredients
Scale
- 1/2 cup natural cane sugar
- 1/4 cup vegan margarine
- 2 tablespoons unsweetened applesauce
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon vanilla extract
- 1 cup all-purpose flour (or gluten-free 1:1 baking flour)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup powdered sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, cream together the cane sugar and vegan margarine until light and fluffy.
- Mix in the applesauce, lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
- Scoop out 1½-inch portions of dough, roll them into balls, then coat each in powdered sugar.
- Arrange the dough balls on the prepared baking sheet, leaving room for slight spreading.
- Bake for 10 minutes, or until cookies are puffed and the surface has a crinkled appearance.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- These cookies are vegan and can be made gluten-free.
- Store in an airtight container at room temperature for up to three days.
- Cookies can be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 112 kcal
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