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
Ingredients
Scale
- 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)
Instructions
- 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.
Find it online: https://chefani.com/lemon-crinkle-cookies/