Lemon Crinkle Cookies
Oh so lemony, crinkly and delicious! Soft cake like cookies that are really easy to make!
Ingredients
- ½ cup Vegan Butter (113g)
- 1¼ cups Granulated Sugar (250g)
- 2 drops Yellow Food Color *optional
- 8 Tbs Fresh Squeezed Lemon Juice (117ml)
- 2 teaspoon Lemon Zest
- 2 Tbs Ground Flax *see notes (16g)
- 4 Tbs Cornstarch (32g)
- 2¾ cups All Purpose Flour (340g)
- 2 teaspoon Baking Powder
- 1½ cup Confectioners Sugar *you will not use it all
Instructions
- Melt the vegan butter with the sugar & optional food color in a small sauce pot
- Add the lemon juice, zest & flax meal & whisk smooth
- In a large mixing bowl sift the flour with the baking powder & cornstarch then add the liquid butter ingredients and mix by hand with a spatula to a smooth dough
- Refrigerate the dough while you preheat the oven to 350℉
- Now scoop the dough with a #100 (1 Tbs scoop) and roll in confectioners sugar then place each dough ball onto a parchment lined sheet pan spaced 2" apart
- Bake for 12-15 minutes or when they are just starting to get golden browned around the egdes
Notes
You may use another egg replacer like Bob's Red Mill in place of the flax meal
Storage Lemon Crinkle Cookies will stay fresh at room temperature in an airtight container for up 4 days. Freeze for up to 1 month
Tried this recipe?Let us know how it was!