Are you a busy professional looking for a sweet treat that won’t take up your entire weekend? Or maybe you’re a parent trying to squeeze in some fun baking time with the kids? If so, Vegan Lemon Crinkle Cookies are just what you need for a delightful pick-me-up!
Who can resist a cookie that’s both chewy and crinkly, bursting with zesty lemon flavor? These cookies are not only simple to make but also bring a sunshine brightness to your kitchen. With their sweet and tangy taste and a dusting of powdered sugar, they make the perfect treat for any occasion. Plus, they’re vegan-friendly and use minimal ingredients you probably already have at home!
Here are a few reasons why you’ll want to whip up a batch of these Vegan Lemon Crinkle Cookies:
Why You’ll Love This Recipe
- Ready in about 30 minutes: Perfect for quick baking bursts!
- Made with pantry staples: No need for fancy ingredients.
- Great for sharing: Impress friends and family effortlessly.
- Naturally vegan: Enjoy this delightful treat without any animal products.
Ingredients for Vegan Lemon Crinkle Cookies
- 185g of icing sugar
- 60g of dairy-free softened butter
- 4 tablespoons of lemon juice
- Zest of 1 large lemon
- 200g of plain flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 1 teaspoon of turmeric or 2 drops of yellow food gel (for color)
Step-by-Step Instructions of Vegan Lemon Crinkle Cookies
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a mixing bowl, cream together the dairy-free butter and icing sugar until light and fluffy.
- Add the lemon juice and zest, and mix until well combined.
- In another bowl, whisk together the flour, baking powder, bicarbonate of soda, and turmeric (or food gel).
- Gradually fold the dry ingredients into the wet mixture until a soft dough forms.
- Use your hands to roll the dough into small balls, then roll each ball in icing sugar until well coated.
- Place the balls on the prepared baking tray, leaving space between them to allow for spreading.
- Bake in the preheated oven for about 10-12 minutes or until the edges are set and the tops are crinkly.
- Let cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Tips for Success
- Make sure the butter is softened to room temperature for easy mixing.
- Don’t skip the icing sugar coating; it adds that signature crinkle effect and extra sweetness!
- Keep an eye on them as they bake; they can quickly go from perfect to overdone.
Substitutions & Variations of Vegan Lemon Crinkle Cookies
To Make It Gluten-Free: Use a gluten-free all-purpose flour blend instead of plain flour to meet your dietary needs.
Variations: Add in some poppy seeds for a nice crunch or enhance the lemon flavor by adding lemon zest to the icing sugar before rolling.
Storage Instructions of Vegan Lemon Crinkle Cookies
Refrigerator: Store any leftovers in an airtight container for up to 5 days to keep them fresh.
Freezer: These cookies freeze well! Place them in a freezer-safe bag and enjoy them for up to 3 months.
Make-Ahead: You can prepare the dough and shape the balls in advance. Just refrigerate them until you’re ready to bake!
Frequently Asked Questions (FAQ) of Vegan Lemon Crinkle Cookies
Can I use a different type of flour?
Yes! As mentioned, a gluten-free flour blend works great too.
What can I use if I don’t have dairy-free butter?
Coconut oil is a fantastic substitute, just make sure it’s softened!
Do these cookies need to cool completely before eating?
While they’re delicious warm, letting them cool helps the texture become just right.
Final Toughts
Baking Vegan Lemon Crinkle Cookies is a rewarding experience that results in a batch of mouth-watering treats! With their bright flavor and cheerful appearance, these cookies are bound to bring a smile to your face. So gather your ingredients, and let the baking fun begin! Don’t forget to share your thoughts and star rating in the comments!
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Vegan Lemon Crinkle Cookies
Delightful vegan cookies that are chewy and crinkly, bursting with zesty lemon flavor and dusted with powdered sugar.
- Total Time: 27 minutes
- Yield: 24 cookies
Ingredients
- 185g of icing sugar
- 60g of dairy-free softened butter
- 4 tablespoons of lemon juice
- Zest of 1 large lemon
- 200g of plain flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 1 teaspoon of turmeric or 2 drops of yellow food gel (for color)
Instructions
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a mixing bowl, cream together the dairy-free butter and icing sugar until light and fluffy.
- Add the lemon juice and zest, and mix until well combined.
- In another bowl, whisk together the flour, baking powder, bicarbonate of soda, and turmeric (or food gel).
- Gradually fold the dry ingredients into the wet mixture until a soft dough forms.
- Use your hands to roll the dough into small balls, then roll each ball in icing sugar until well coated.
- Place the balls on the prepared baking tray, leaving space between them to allow for spreading.
- Bake in the preheated oven for about 10-12 minutes or until the edges are set and the tops are crinkly.
- Let cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, ensure the butter is softened and don’t skip the icing sugar coating for the signature crinkle effect.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan