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+ servings
square image of several yellow cookies with powdered sugar and lemon slices on cooling rack
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5 stars (11 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 Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 18 cookies
Calories: 152kcal
Author: Nora Taylor


  • 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