Looking for a special treat to feed your family this spring? Here it is, a melt-in-your-mouth delicate lemon crinkle cookie. This addictive, dainty, chewy lemon cookie is one of my favorite cookies. With a hint of lemon in every bite and its unique soft texture, one would think you have spent hours in the kitchen, but it is super simple to make with ingredients you probably already have in your cupboard.
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What are Lemon Crinkle Cookies?
According to Google, a crinkle cookie is made when the crust dries out before the cookie is finished baking. It ” hardens, cracks, and pulls apart, producing an attractive crinkly, cracked exterior.”
These lemon crinkle cookies have that crinkle cookie top with a wonderfully soft and chewy interior. The fresh lemon adds a freshness to these cookies that cannot be described.
Health Benefits of Lemon:
- high in vitamin C
- boosts the immune system
- reduces the risk of heart attack and stroke
- improves blood fluidity
- improves iron absorption
- may help prevent kidney stones
- may aid in digestion
- helps to eliminate toxins in the blood
- An electric hand mixer makes quick work of creaming the sugar and plant-based margarine. You can also do it by hand, but it requires a little more effort and time.
- I would suggest using Earth Balance for these cookies. Coconut oil does not work as well.
- Lemon zest is made from the outer yellow layer of the lemon. It’s used to add intense lemon flavor to the cookies. When zesting the lemon it is useful to have a lemon zester. Only use the yellow part. The white part is bitter and would not be an asset to the cookies.
- Do not over bake. This cookie is best when a little chewy. It should have a slight golden color.
- It may be helpful to sift the flour as this can make a lighter end result, but if you are too busy, which is often the case for me, I just stir the flour before measuring.
- Always stir the flour before measuring. This can make a big difference in the outcome of the cookies. Compact flour makes a dry cookie.
How to Make Lemon Crinkle Cookies:
all-purpose flour (or gluten-free 1:1 flour)
vegan margarine (Earth Balance)
natural cane sugar
zest of one lemon
fresh lemon juice
Start by whisking together sugar and vegan margarine until creamy.
Add the apple sauce, lemon zest, lemon juice, and vanilla extract.
Next combine flour, baking powder, and salt.
Add the flour mixture to the creamed sugar and margarine mixture.
Stir to combine. This will make a soft dough.
Roll the dough into 1 1/2 inch balls using your hands and place on a lined baking sheet. Repeat this step for the remaining dough. Roll each unbaked cookie in powdered sugar and return to the baking sheet.
Bake for 10 minutes, until the cookies are slightly puffed with a crinkly finish.
Remove from the oven and allow to cool on the baking sheet.
Store in an airtight container at room temperature for up to 3 days, or freeze.
Frequently Asked Questions:
Can I use coconut oil instead of plant-based margarine?
Yes, you can, but the end result is different. The cookies do not crinkle as much, and the flavor is milder.
Can you zest a lemon without a lemon zester?
Yes, you can. Use a knife or peeler to carefully scrape off the yellow outer layer of the lemon. With a sharp knife, mince the lemon peel into lemon zest.
How long does lemon zest last?
It’s best when used right away. If you have leftovers, store in the freezer.
Can I use the lemon once it has been zested?
Absolutely. Cover in cling wrap to preserve the lemon if you don’t use the zested lemon right away. It dries out very quickly without its outer layer.
Can I make these cookies gluten-free?
Yes, replace the all-purpose flour with Bob’s Red Mill 1:1 gluten-free flour.
Are these cookies nut-free?
Yes, they are.Print
Lemon Crinkle Cookies
Here it is, a melt-in-your-mouth delicate lemon crinkle cookie. This addictive, dainty, chewy lemon cookie is one of my favorite cookies. With a hint of lemon in every bite and its unique soft texture, one would think you have spent hours in the kitchen, but it is super simple to make with ingredients you probably already have in your cupboard.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 18–20 cookies 1x
- 1/2 cup natural cane sugar
- 1/4 cup vegan margarine (Earth Balance)
- 2 tablespoons apple sauce
- zest of one lemon
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon vanilla extract
- 1 cup all-purpose flour (or Bob’s Red Mill gluten-free 1:1 flour)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup powdered sugar (for rolling)
- Preheat oven to 350 F
- In a bowl, whisk together sugar and vegan margarine until creamy.
- Add the apple sauce, lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, combine flour, baking powder, salt, stir to combine.
- Add the flour mixture to the creamed sugar and margarine mixture.
- Stir to combine. This will make a soft dough.
- Roll the dough into 1 1/2 inch balls using your hands, then roll in the powdered sugar, and place on a lined baking sheet. Repeat this step for the remaining dough.
- Bake for 10 minutes, until the cookies are slightly puffed with a crinkly finish.
- Remove from the oven and allow to cool on the baking sheet.
- Store in an airtight container at room temperature for up to 3 days, or freeze.
These were absolutely delicious! Just the perfect amount of lemony goodness. All five grandchildren made them with me and had so much fun! Thank you for sharing your recipe!
Awww… Thank you so much for your comment! You really made my day! I have such fond memories of cooking with my grandmother. You are making memories that will last a lifetime.