Vegan Lemon Crinkle Cookies
These Vegan Lemon Crinkle Cookies are delicious and quick to make. This tasty cookie is great for sharing with anyone who loves lemony soft cookie. It's sweet and tangy.
Yield: 12 Cookies
Equipment
- Stand mixer or Hand mixer
Materials
- 50 g vegan butter, softened stick form
- 150 g sugar
- zest of 2 lemons
- 1 tbsp cornstarch
- 2 tbsp plant milk
- 1 tsp salt
- Juice from 1 lemon
- pinch of salt
- 1 drop of yellow food coloring
- 180 g AP flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- extra sugar and powdered sugar for rolling cookies
Instructions
- In a large bowl, add softened butter, sugar, and zest with an electric mixer until lighter in color.
- Add vanilla, salt, lemon juice, and food coloring.
- In a separate bowl, sift flour, cornstarch, baking powder, and baking soda. Whisk together.
- Gradually fold it into creamed mixture with a spatula. Cover dough and chill in fridge for 1 hour.
- Preheat oven to 350℉. Line two baking sheets with parchment paper.
- Scoop with cookie scoop. With hands, roll into a ball. Place them in granulated sugar first, then in powdered sugar. Repeat with the rest of the dough.
- Place on baking sheet two inches apart.
- Bake for 12-14 minutes. Let cool for 1 minute to cool.