If you’ve ever craved a cookie that feels like pure sunshine in dessert form, these Vegan Lemon Crinkle Cookies are it. Fresh, zesty, and lightly sweet, they strike the perfect balance between soft, cake-like centers and crisp, crackly edges. They’re easy enough for beginner bakers, yet impressive enough for sharing at gatherings, afternoon tea, or when you just need a pick-me-up.
These little lemon clouds are bright, chewy, and 100% dairy-free. Whether you’re fully plant-based or just love lemon desserts, this recipe is one you’ll want to bookmark.
Ingredients
- 185g icing sugar (powdered sugar)
- 60g vegan butter (softened)*
- 4 tbsp fresh lemon juice
- Zest of 1 large lemon
- 200g plain flour (all-purpose flour)
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda (baking soda)
- 1 tsp turmeric or 2 drops yellow food gel*
Ingredient Notes:
- Butter substitute: Brands like Naturli Vegan Block or Flora Plant-Based Block work well.
- Coloring: Turmeric gives a natural warm yellow hue, while food gel makes them vibrant.
Instructions
- Prep the oven – Preheat to 180°C fan (350°F) and line a baking tray with greaseproof/parchment paper.
- Cream the butter & sugar – In a mixing bowl, whisk together the softened vegan butter and icing sugar until pale and fluffy.
- Add lemon flavor – Mix in the lemon juice and zest until fully combined.
- Mix the dry ingredients – Sift in the flour, baking powder, bicarbonate of soda, and turmeric/food gel. Stir until a dough forms. If too sticky, add a little extra flour (but not too much — you want it slightly tacky).
- Shape cookies – Roll the dough into 40g balls (use a kitchen scale for even sizes).
- First sugar roll – Coat each ball in icing sugar. For best results, lightly squeeze a drop of lemon juice over each before rolling so the sugar sticks. Rest for 10 minutes.
- Second sugar roll – Re-roll the dough balls in icing sugar for that classic crinkle effect.
- Bake – Place on the lined tray, gently press the tops to flatten slightly, and bake for 12–15 minutes. They should puff up with visible cracks.
- Cool – Let the cookies cool completely on the tray before moving them to a wire rack. They’re delicate when hot.
Tips & Tricks
- Double sugar coat – Rolling twice in icing sugar ensures dramatic cracks and adds sweetness.
- Don’t skip lining the tray – Sugar can melt while baking; parchment prevents sticking.
- Go natural or bold – Turmeric for a subtle yellow, food gel for vibrant lemony brightness.
- Weigh your dough – 40g portions = evenly baked cookies every time.
- Storage – Keep in an airtight container at room temp for up to 3 days.
Substitutions & Variations
- Gluten-free? This recipe works best with wheat flour; gluten-free flour can make the texture crumbly. If experimenting, use a high-quality 1:1 gluten-free blend with xanthan gum.
- Sugar swap – Use organic powdered sugar if preferred; avoid granulated sugar, which won’t create the same crackle.
- Flavor twist – Add a teaspoon of vanilla extract or swap lemon for orange zest for a different citrus spin.
- Frosted version – Drizzle with vegan lemon glaze for extra zing.
Frequently Asked Questions
Can I freeze Vegan Lemon Crinkle Cookies?
Yes! Freeze the raw dough balls (after first sugar roll) for up to 2 months. Bake directly from frozen, just add 1–2 extra minutes.
How long do they stay fresh?
They’re best within 3 days stored in an airtight container, but still tasty for up to 5.
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled works in a pinch. Always use fresh zest.
Why didn’t my cookies crinkle?
Common causes: too much flour (dough too dry), skipping the double sugar roll, or oven not hot enough. Make sure the dough is slightly tacky before baking.
Nutrition Information (per cookie, approx.)
- Calories: 160
- Fat: 5g
- Carbohydrates: 27g
- Sugar: 20g
- Protein: 1g
These Vegan Lemon Crinkle Cookies aren’t just cookies, they’re like a bite of sunshine on a cloudy day. Crisp edges, chewy centers, and that irresistible lemon zing make them perfect for spring picnics, cozy tea breaks, or just because.
If you give this recipe a try, don’t forget to leave a review or share a photo, I’d love to see your lemony creations!
Vegan Lemon Crinkle Cookies
Ingredients
- 185 g icing sugar (powdered sugar)
- 60 g vegan butter (softened)*
- 4 tbsp fresh lemon juice
- Zest of 1 large lemon
- 200 g plain flour (all-purpose flour)
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda (baking soda)
- 1 tsp turmeric or 2 drops yellow food gel*
Ingredient Notes:
Butter substitute: Brands like Naturli Vegan Block or Flora Plant-Based Block work well.
Coloring: Turmeric gives a natural warm yellow hue, while food gel makes them vibrant.
Instructions
- Prep the oven – Preheat to 180°C fan (350°F) and line a baking tray with greaseproof/parchment paper.
- Cream the butter & sugar – In a mixing bowl, whisk together the softened vegan butter and icing sugar until pale and fluffy.
- Add lemon flavor – Mix in the lemon juice and zest until fully combined.
- Mix the dry ingredients – Sift in the flour, baking powder, bicarbonate of soda, and turmeric/food gel. Stir until a dough forms. If too sticky, add a little extra flour (but not too much — you want it slightly tacky).
- Shape cookies – Roll the dough into 40g balls (use a kitchen scale for even sizes).
- First sugar roll – Coat each ball in icing sugar. For best results, lightly squeeze a drop of lemon juice over each before rolling so the sugar sticks. Rest for 10 minutes.
- Second sugar roll – Re-roll the dough balls in icing sugar for that classic crinkle effect.
- Bake – Place on the lined tray, gently press the tops to flatten slightly, and bake for 12–15 minutes. They should puff up with visible cracks.
- Cool – Let the cookies cool completely on the tray before moving them to a wire rack. They’re delicate when hot.
Notes
- Lemon Juice Tip: A few drops of fresh lemon juice on each dough ball helps the sugar stick better and boosts lemon flavor.
- Storage: Keep in an airtight container at room temperature for up to 3 days. For longer storage, freeze unbaked dough balls.
- Make Ahead: Dough can be made a day in advance, kept chilled in the fridge, then rolled and baked when ready.