Bright, chewy, and crackly on the top, these lemon crinkle cookies are like sunshine in the form of a cookie! They’ve got the perfect balance of sweet and tangy, and my version is made without the butter and eggs.

Lemon crinkle cookies on parchment paper with one cookie broken in half to show tender crumb.

If you love lemon desserts as much as I do—hello vegan lemon loaf and lemon bars!—these lemon crinkle cookies will become a fast favourite too. They’ve got that bright, sunny flavour (hat tip to the real lemon juice and zest!), and they’re an absolute cinch to make. The crinkled top comes from rolling balls of dough in powdered sugar; while the cookies bake, the outside cracks, giving the cookies their signature look.

Why This Recipe Will Be Your New Go-To for Easy-Peasy Cookies

I think of lemon crinkle cookies as a treat similar to vegan chocolate chip cookies—something easy enough to whip up on whim, rather than a cookie you have to do a lot of planning for or one you save for the holidays. 

  • Bright lemon flavour. We skip the lemon extract in favour of finely grated lemon zest and juice, which gives these cookies a more vibrant lemon flavour.
  • Soft and chewy texture. The middles stay tender while the edges set just enough for a slightly crisp bite.
  • Pantry staple ingredients. If you keep lemons on hand in the fridge, I bet you have all of the ingredients you need already!
Ingredients for lemon crinkle cookies.

Notes on Ingredients

Here’s what you’ll need to make these lemon crinkle cookies. Scroll down to the recipe card for exact measurements and full instructions.

  • Granulated sugar – Also known as white sugar.
  • Lemon – For the zest and the juice. Zest the lemon first, then juice it.
  • Vegan butter – I love using my homemade vegan butter.
  • Vanilla extract – Vanilla is a nice counterbalance to the zippy lemon.
  • All-purpose flour – If you’re measuring by volume instead of weight, lightly spoon the flour into the measuring cup rather than scooping.
  • Cornstarch – Helps create a soft, tender texture.
  • Baking powder
  • Salt
  • Turmeric – For a sunny yellow colour without food dye.
  • Powdered sugar – Don’t have it on hand? Here’s how to make powdered sugar.

How to Make Lemon Crinkle Cookies

Below you’ll find step-by-step photos showing the process of making these lemon crinkle cookies, but the full instructions are in the recipe card at the bottom of the post.

Lemon zest and sugar in bowl.
Rub together the sugar and lemon zest.
Whisking wet ingredients in glass mixing bowl.
Whisk the wet ingredients in a mixing bowl.
  • Prepare the lemon sugar. Add the sugar and lemon zest to a mixing bowl and rub them together with your fingers until fragrant. (This releases the citrus oils and infuses them into the sugar so you get more evenly distributed lemon flavour throughout the dough.)
  • Mix the wet ingredients. Whisk the melted vegan butter into the lemon sugar until smooth. Stir in the lemon juice and vanilla extract until everything is well combined.
Dry ingredients added to bowl of wet ingredients for lemon crinkle cookie dough.
Add the dry ingredients.
Lemon crinkle cookie dough in glass bowl.
Chill the dough.
  • Add the dry ingredients. Fold in the flour, cornstarch, baking powder, salt, and turmeric just until a soft dough forms. 
  • Chill the dough. Cover the bowl and refrigerate the dough so it firms up. This step helps the cookies keep their shape and creates the signature crinkled top.
Lemon crinkle cookie dough in bowl of powdered sugar.
Roll the dough in powdered sugar.
Lemon crinkle cookies on parchment lined sheet pan.
Bake.
  • Shape and coat. Roll portions of dough into balls and coat them in powdered sugar. Arrange them on a parchment-lined baking sheet with space between each cookie.
  • Bake. Bake at 350ºF until the edges are set and the tops have cracked.
  • Cool. Let the cookies rest briefly on the baking sheet, then transfer them to a rack to cool completely.

Tips for Perfect Crinkle Cookies

These additional tips will give you the perfect batch of lemon crinkle cookies.

  • Portion the dough evenly. I always use a cookie dough scoop—it’s so worth the investment! Using the same amount of dough for every cookie keeps them looking uniform (and means they’ll all finish baking at the same time too).
  • Coat generously in powdered sugar. You really need a THICK coating to create the a visual contrast between the cracks and the cookie surface. I use a bit of pressure to get the powdered sugar compressed onto the dough; you shouldn’t see any yellow peaking out under that sugar layer.
  • Don’t overbake. The middles will look slightly soft when they come out of the oven. These cookies should have chewy centres, not crunchy!
Lemon crinkle cookies on parchment paper lined wire rack.

Storage

  • Room temperature: Store lemon crinkle cookies in an airtight container for up to 4 days.
  • Freezer: Freeze baked cookies in a sealed container for up to 2 months. Let frozen cookies thaw at room temperature before enjoying.
Two stacked lemon crinkle cookies, with top cookie bitten to show tender crumb.

Enjoy friends! If you make this lemon crinkle cookies, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

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Stack of 3 lemon crinkle cookies.

Vegan Lemon Crinkle Cookies

Servings: 18 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 55 minutes
These vegan lemon crinkle cookies bake up soft and chewy, with a sunny citrus flavour and a classic powdered sugar crackle on top. Lovely!
5 (from 2 ratings)
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Ingredients

  • 3/4 cup granulated sugar, 150g
  • 2 teaspoons lemon zest, finely grated (from 1 large lemon) – 4g
  • 1/3 cup melted vegan butter, slightly cooled – 75g
  • 3 tablespoons fresh lemon juice, 45mL
  • 1 teaspoon vanilla extract, 5mL
  • 1 2/3 cup all-purpose flour, spooned and leveled – 200g
  • 1 teaspoon cornstarch, 3g
  • 1 teaspoon baking powder, 4g
  • 1/4 teaspoon kosher salt, 1.5g
  • 1/8 teaspoon ground turmeric, optional, for color – 0.2g
  • 1/3 cup powdered sugar, for rolling – 40g

Instructions 

  • In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers for about 30 seconds until the sugar becomes fragrant and slightly moist. This releases the lemon oils and intensifies the flavor.
  • Add the melted vegan butter to the lemon sugar and whisk until smooth and glossy, about 3 minutes.
  • Whisk in the fresh lemon juice and vanilla extract for about 30 seconds to 1 minute until fully combined.
  • In a separate bowl, add your dry ingredients: the flour, cornstarch, baking powder, salt, and turmeric.
  • Sift your dry ingredients through a fine mesh strainer, sieve or sifter and gently fold in with a spatula just until no dry flour remains. It may look like you need extra flour but just continue to gently combine until it comes together. The dough will be soft and slightly sticky. Do not overmix (don't do this process for more than about 3 minutes, it should come together by then).
  • Cover the bowl and refrigerate for 60 minutes. Chilling helps the cookies hold their shape and develop a proper crinkle texture.
  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Place the powdered sugar in a small bowl.
  • Scoop about 1 tablespoon of dough per cookie, roll into balls, and generously coat each ball in powdered sugar. Truly coat the cookies in the powdered sugar so you only see a white exterior for the best contrast once baked.
  • Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
  • Bake for 10–12 minutes, until the edges are set and the tops are cracked and crinkled. The centers should still look slightly soft.
  • Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.

Notes

  • Room temperature: Store lemon crinkle cookies in an airtight container for up to 4 days.
  • Freezer: Freeze baked cookies in a sealed container for up to 2 months. Let frozen cookies thaw at room temperature before enjoying.
Calories: 113kcal, Carbohydrates: 20g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 82mg, Potassium: 17mg, Fiber: 0.3g, Sugar: 11g, Vitamin A: 0.5IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Dessert
Author: Jessica Hylton