You will LOVE these vegan lemon crinkle cookies, made from scratch in 1 bowl. They are bursting with lemon flavor and irresistibly soft and chewy!

If you love these, you will also love my Chocolate Crinkle Cookies and Red Velvet Crinkle Cookies!

many lemon crinkle cookies on a baking sheet with grey background

Crinkle cookies are one of my favorite, and when you pair them with lemon I’m in heaven!

While chocolate is everyone’s go-to, and not without good reason, I think lemon sweets are the real dessert hero. Just have a taste of this fluffy Lemon Cake or these decadent Lemon Bars!

Lemon crinkle cookies are so soft and pillowy with perfect cracks. They’re bursting with sunshine lemon flavor and easy to make in 1 bowl. No dough chilling required!

stack of 3 lemon cookies with a bite taken out of the top one

How to make lemon crinkle cookies

Find the complete printable recipe with measurements below in the recipe card. 

  1. First, preheat the oven and prepare your dough. Beat the softened vegan butter and sugar, then add the vanilla, lemon extract, zest and juice and optional yellow food dye. Add the flour, cornstarch, baking soda and salt and mix until just combined.
  2. Roll the dough into tablespoon sized balls and roll generously in powdered sugar.
  3. Place on silicone or parchment lined baking pans and bake for 10-12 minutes.
  4. Remove from oven and let them cool for 5 minutes before transferring to a cooling rack.
collage of how to make cookie dough and roll in powdered sugar then bake

Tips and Variations

  • Pretty yellow cookies! For the prettiest cookies, add a few drops of quality yellow food coloring (I like gel) and roll very generously in powdered sugar before baking.
  • Lime instead – For lime crinkle cookies, substitute fresh lime juice and zest, and add a few drops of green food coloring!
  • Same day – Serve these cookies to company the same day you make them. They will stay yummy for 3-4 days, but the powdered sugar will begin to melt into the cookie, making them less pretty.
yellow crinkle cookie with powdered sugar and grey background

Frequently Asked Questions

  1. Can I make them gluten free? Yes, simply substitute a quality gluten free flour mix.
  2. Does the cookie dough need to be chilled? I don’t like waiting around for cookies if I don’t have to, and I found that there is no need to chill this cookie dough before baking!
  3. How long will the cookies last? They last 3-4 days at room temperature, or a few extra days in the refrigerator. Though they won’t be as pretty as the first day. Store in an airtight container.
hand picking up a yellow cookie from stack of others on cooling rack

More citrusy desserts to love

square image of several yellow cookies with powdered sugar and lemon slices on cooling rack
4.91 stars (30 ratings)

Lemon Crinkle Cookies

You will LOVE these vegan lemon crinkle cookies, made from scratch in 1 bowl. They are bursting with lemon flavor and irresistibly soft and chewy!
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 18 cookies


  • 1/2 cup vegan butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon extract
  • 3 teaspoons fresh grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 2 drops yellow food coloring optional
  • 1 3/4 cups all purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup powdered sugar, for rolling


  • Preheat the oven to 350 degrees F and line two cookie sheets with silicone mats or parchment paper. Place the powdered sugar in a bowl for rolling the dough in.
  • In the bowl of a stand mixer with the paddle attachment, or using a handheld mixer, beat the softened vegan butter and sugar until creamy.
  • Add the vanilla, lemon extract, lemon zest, juice and optional yellow food coloring. Mix until combined, scraping the sides and bottom of the bowl as needed.
  • Stop the mixer and add the flour, followed by the cornstarch, baking soda and salt. Turn the mixer on low speed and mix until just combined.
  • Roll the dough into tablespoon sized balls, then roll generously in the powdered sugar to coat completely.
  • Place on the prepared pans and bake for 10-12 minutes, until the edges are just set. Do not over bake, they will be very soft but firm up as they cool.
  • Let them cool on the cookie sheets for 5 minutes, then transfer to a cooling rack. Enjoy! These cookies are best served the same day as the powdered sugar will start to melt into the cookies. They still taste good for 3-4 days, but they won't be as pretty!



  1. If you don’t have lemon extract, you may leave it out but it adds extra lemon flavor. 
  2. The food coloring is optional, it just makes them yellow instead of pale. 
  3. For gluten free, substitute an all purpose gluten free flour.


Serving: 1of 18 cookies | Calories: 152kcal | Carbohydrates: 28g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 104mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 18g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. I’m generally not a huge fan of lemon flavored desserts, but these have absolutely stellar flavor. I could eat them all day, every day. They were that good.

    I didn’t have lemon extract, so I added another couple tablespoons of juice and pinch more zest. Even though I adjusted the flour by a few grams and refrigerated the dough, they came out a little flat.

    I hate when people change a recipe and critique the final outcome as if they hadn’t, so I take full responsibility for the cookies coming out a touch flat. I should have either added more flour, some more levening, chilled longer, or all of the above. However, I will definitely be making these again with those adjustments. Not every environment, kitchen, equipment, or ingredients will be the same and you have to adjust. That’s just how cooking is. These are absolutely five star cookies and perfect for a spring luncheon.

    As side note, I’ve made many recipes from this blog and they’ve all been phenomenal. Turkey roast, dinner rolls, scalloped potatoes, mac ‘n cheese, Irish stew (recently for St. Patty’s Day), etc. I’m really grateful to Nora and her amazing plant based comfort food recipes.

    1. Hi Cameron. I’m so glad you are loving my recipes, and I appreciate you using them! I love creating easy and delicious recipes, and am glad you loved the cookies! Thanks for taking time to share wonderful review! Wishing you lots of happy cooking!

    1. Yes, lime juice and zest would definitely work here! If desired, you can also add a few drops of green food coloring. 🙂

  2. These were delightful! My household went through almost all of them within the day. I didn’t have lemon extract so I didn’t put it in but other than that I followed your recipe and they turned out looking just like the picture 🙂

    Thank you, once again, for sharing a fantastic and tasty recipe with us all!

  3. These are divine! Absolutely perfect recipe as written. I used turmeric instead of food coloring and they are a pretty light yellow. My dough was firm enough to bake as written…it did not need any chilling. So light and tasty. I’m forcing myself to walk away from them as I type.

    1. Hi Stacey. I’m glad you loved the cookies! Thanks for taking time to share your fabulous review and feedback!

  4. Love these but they come so flat. Not like yours and I don’t know what I am doing wrong. Using new baking powder…

    1. Cookies can come out flat for a few reasons. First, because the butter was too soft or melted when you made the dough. Second, your measurements are slightly off. I suggest spooning flour into a measuring cup, then leveling it off with a knife for accurate measurements; do not pat it down or just scoop from a container of flour. Third, because people make substitutions or cut the sugar in half. You can also put the dough in the fridge if it seems really soft, for about 30 minutes, then roll and bake and that will make them thicker. Hope that helps!

  5. I wanted something different for a cookie party at town hall where I work. First I had my non vegan son and boyfriend try them and they loved them. They were a big hit at work and I even got an email from someone saying they were the best cookies there (and there were a lot!) She loved the taste, texture and appearance. No one even knew they were vegan.
    While there were lots of cookies left at the end of the party, mine were all gone!
    Thank you for another great recipe!

    1. Wow, that is so wonderful! I’m so happy the cookies were a hit with everyone 🙂 Thank you for the amazing review!

  6. I just made these with olive oil because I have no vegan butter on hand and still needed them to be dairy free.
    I didn’t measure the oil but just drizzled it in while I beat the sugar til I got a texture I was happy with.

    YUM ! They turned out great, chewy in the middle with a lovely crunch around the edges and the very slight olive oil flavour with the lemon is delicious !!

    1. You could, yes, I would add just a pinch, maybe 1/8 teaspoon at a time, until you get a slight yellow hue to the dough.

  7. This recipe skips a crucial step when baking cookies with a softened butter base: chilling the dough before cooking. I was foolish and followed the recipe against my better judgement (since one should assume it’s been tested before being published) and they all spread out and melted into each other in the oven.

    1. I found that this cookie dough doesn’t need to be chilled before baking, although it is an optional step depending on the temperature of your dough/kitchen/environment.

    2. Just made these, while I was waiting for your croissants to chill😁 and they are soooo good, I might have added a bit more lemon, because I can’t get enough, but they still turned out lovely! Fingers crossed the croissants turn out as well🤞

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