Description
These Summer Lemon Crinkle Cookies are light, zesty, and perfectly textured with a crinkly powdered sugar exterior and a soft, flavorful center. Bursting with fresh lemon zest and juice, these vegan cookies offer a refreshing citrus treat ideal for warm weather or any time you crave a bright, tangy dessert.
Ingredients
Main Ingredients
- 3/4 cup granulated sugar (150g)
- 2 teaspoons lemon zest, finely grated (from 1 large lemon – 4g)
- 1/3 cup melted vegan butter, slightly cooled (75g)
- 3 tablespoons fresh lemon juice (45mL)
- 1 teaspoon vanilla extract (5mL)
- 1 2/3 cups all-purpose flour, spooned and leveled (200g)
- 1 teaspoon cornstarch (3g)
- 1 teaspoon baking powder (4g)
- 1/4 teaspoon kosher salt (1.5g)
- 1/8 teaspoon ground turmeric (optional, for color – 0.2g)
- 1/3 cup powdered sugar (for rolling – 40g)
Instructions
- Prepare Lemon Sugar: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers for about 30 seconds until the sugar becomes fragrant and slightly moist, releasing the lemon oils to intensify the flavor.
- Add Vegan Butter: Pour the melted vegan butter into the lemon sugar mixture and whisk until smooth and glossy, about 3 minutes.
- Incorporate Lemon Juice and Vanilla: Whisk in the fresh lemon juice and vanilla extract for 30 seconds to 1 minute until fully combined.
- Mix Dry Ingredients: In a separate bowl, combine all-purpose flour, cornstarch, baking powder, kosher salt, and optional turmeric for color.
- Sift and Fold Dry Ingredients: Sift the dry ingredients through a fine mesh strainer into the wet ingredients. Gently fold with a spatula until no dry flour remains. The dough will be soft and slightly sticky—do not overmix; this process should take no more than 3 minutes.
- Chill the Dough: Cover the bowl and refrigerate for 60 minutes. Chilling helps the cookies maintain shape and develop the signature crinkle texture.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Coat Dough Balls: Place powdered sugar in a small bowl. Scoop about 1 tablespoon of dough per cookie, roll into balls, and generously coat each in powdered sugar to ensure a white exterior for optimal crinkle effect.
- Arrange Cookies: Place the coated cookie balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake for 10–12 minutes until the edges are set and the tops show characteristic cracks and crinkles, while centers remain slightly soft.
- Cool: Let the cookies rest on the baking sheet for 5 minutes so they firm up slightly, then transfer to a wire rack to cool completely.
Notes
- For best results, do not skip chilling the dough as it is crucial for the crinkle texture and shape.
- The turmeric is optional and adds a subtle golden color but does not affect flavor significantly.
- You can substitute vegan butter with any plant-based butter alternative of your choice.
- Store cookies in an airtight container at room temperature for up to 3 days.
- If desired, add a teaspoon of lemon extract for a more intense lemon flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
