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.