Chewy Vegan Lemon Crinkle Cookies

5 from 2 votes

These cookies are sweet, lemony, and melt in your mouth. They use simple ingredients and are quick and easy to make.

Prep Time15

Cook Time13

Total Time28

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 111kcal

Preheat oven to 350°. Prepare the baking pans by lining them with parchment paper.
Using a stand mixer (or a hand mixer and a large bowl), cream together the softened butter and sugar.
Add the non-dairy milk, lemon extract and lemon zest and mix thoroughly.
Add the cornstarch, baking powder, and flour and mix until combined. Do not over mix.
Use your hands to roll the cookie dough into balls and place on a plate. You should be able to get about 24 cookies from the dough.
Put the white sugar for rolling into a small bowl. One at a time, roll the dough ball in the sugar and place on the prepared baking pan.
Place in the oven and bake for 13 minutes. Remove the pan from the oven and let the cookies sit for 2 minutes.
Use a spatula to move the cookies to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature. For best texture, eat cookies within 3 days.

I use Earth Balance vegan butter. It comes in sticks so it's easy to use and measure.
I use unsweetened soy milk but you can use any non-dairy milk.
The cookies are soft when they are first taken out of the often. Make sure you let them rest before transferring to a wire rack.