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Lemon Crinkle Cookies

Lemon Crinkle Cookies

These vibrant Lemon Crinkle Cookies offer a fudgy center and a crackly crust, balancing tangy citrus and sugary coating.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 2 hours 32 minutes
Servings: 24 cookies servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 2 cups of all-purpose flour (sifted for lightness)
  • 1.5 teaspoons of baking powder
  • 1/2 teaspoon of sea salt
  • 1 cup of organic cane sugar
  • 1/2 cup of plant-based butter (softened at room temperature)
  • 2 tablespoons of fresh lemon zest (approximately two large lemons)
  • 1/4 cup of fresh lemon juice
  • 1 teaspoon of pure vanilla extract
  • 1/4 cup of unsweetened applesauce or aquafaba (as a binding agent)
  • 1/2 cup of granulated sugar (for the first coating)
  • 1/2 cup of powdered sugar (for the signature crinkle effect)

Method
 

  1. Start by rubbing the fresh lemon zest into the organic cane sugar using your fingertips.
  2. Add the softened plant-based butter to the lemon-sugar mixture and beat until light and fluffy.
  3. Stir in the binding agent, fresh lemon juice, and vanilla extract until smooth.
  4. In a separate bowl, whisk together the flour, baking powder, and sea salt, then fold into the wet mixture until combined.
  5. Cover the dough and refrigerate for at least two hours.
  6. Preheat your oven to 350°F (175°C).
  7. Scoop portions of dough, roll them in granulated sugar, then in powdered sugar.
  8. Place the balls on a baking sheet and bake for 10 to 12 minutes.

Notes

Ensure your plant-based butter is soft but not greasy. For best results, double-coat the cookies in sugar for optimal crinkle.