These sweet, refreshing, fruity and a bit tangy lemon crinckle cookies are perfect for a bright spring day.
Someone who is really close to me became vegan. Even though, I can’t imagine my life without meat or dairy products I completely accept her decision and I admire her strength to have such a huge change in her lifestyle. She cooks for herself almost everyday and to be honest all the foods she makes look amazing and taste heavenly.
Since I have never made anything vegan, I tought this was the perfect time. I searched for something easy that doesn’t require super special ingredients. I bumped into a recipe on Pinterest and changed some part of it. The cookies turned out wonderfully.
This is such a quick and simple recipe. Basically you make a cookie dough let it chill int he fridge or freezer for 30 minutes then bake it.
My only issue with vegan recipes is that a lot of them requires ingredients that I usually don’t have at home or I can’t even find them at any store in Hungary. But not with this recipe.
The original recipe asked for apple sauce as „eggs” but I didn’t have any so I used a half banana instead, it turned out perfect and you can’t taste the banana at all, so no worries!
This crinkle cookie is moist, lemony and to sweet. I just realized how good these cookies could be with some lemon curd! *5 min. later* Checked on google, you can make vegan lemon curd too…perfect!
Have a lovely weekend filled with lemon cookies!
Lemon Crinkle Cookies (Vegan)
Prep Time: 15 min. Baking Time: 10 min. Total Time: 1 hour Portions: 24-28 cookies
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup vegan butter or solid coconut oil
½ banana (mashed) or ¼ cup apple sauce
2 tablespoons freshly squeezed lemon juice
zest of one large lemon
1/2 teaspoon vanilla extract
½ cup powdered sugar
Directions:
In a medium sized bowl mix the flour, baking soda and salt together.
In a big bowl mix the butter and the sugar with an electric mixer on a high speed until it’s really pale and fluffy. (I used a hand mixer.)
On a low speed add the mashed banana or apple sauce, the vanilla, lemon juice and the zest of the lemon. Mix for 1 minute.
Add the flour mixture into the wet ingredients in small portions. Mix them just until everything is combined. Chill the dough in the fridge or freezer for 30 min.
Put the powdered sugar into a small bowl.
Preheat your oven to 350F or 175C. Line a baking sheet with parchment paper.
Make balls with a cookie scoop (1 tablespoon) or a spoon and roll them into the powdered sugar. Place them on the baking sheet. Leave at least 1.5 inches space between the cookies. Flatten them slightly with a glass or your hands. (I baked 12 cookies at a time.)
Bake them for 10 minutes. It’s good when the cookies are slightly soft and underbaked in the middle but the edges are firm. They will be quite pale. Don’t over bake them! Let them cool on the sheet for 10 minutes then transfer them onto a wire rack. The cookies firm up as they cool.
