Spring is in the air and these lemon crinkle cookies couldn’t be more perfect for this time of year! They are tangy, sweet, rich, creamy, tender, and crispy on the outside. These didn’t last very long in the house. I prefer them over lemon bars because they aren’t overly sweet and I can really taste the lemon in them. Also, I love how these are vegan and so easy to whip up. Mine did not turn out as “crinkly” as most crinkle cookies look because I didn’t roll them in a ton of powdered sugar, but if want the traditional crinkle look, make sure you use a lot of powdered sugar when rolling the cookie dough balls in them. If you are needing a lighter dessert for a party (or just for yourself), these my friends are a must try!

Ingredients

1 1/2 cup whole wheat pastry flour or all-purpose flour
1 1/2 tsp baking powder
1/4 tsp sea salt
3/4 scant cup organic granulated sugar
zest of 1 large lemon (about 1 heaping Tbsp)
1/2 cup coconut oil, solid (or vegan butter)
1/4 cup unsweetened applesauce
3 tbsp freshly squeezed lemon juice
1/2 tsp vanilla extract
1/2 cup powdered sugar

Instructions

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or a silicone baking mat.
In a small bowl combine flour, baking powder, and salt and set aside.
In a stand up mixer, with the paddle attachment, beat together sugar, lemon zest, and coconut oil on medium speed until light and fluffy. It is important that the coconut oil is in a solid state, rather than liquid. Add applesauce, lemon juice, and vanilla extract, scraping down the sides as necessary. Mix until fully combined. Turn down the speed to low and slowly add dry ingredients. Once all flour is added, turn up to medium speed and mix until just combined. Do not overmix.
Place the powdered sugar in a small bowl. Take about 1 rounded tablespoon of dough and shape it into a ball. Toss it in powdered sugar, coating completely and place on baking sheet. Repeat until all the dough is used. No need to flatten the cookies, they will flatten while baking. Bake cookies for 10-12 minutes until edges are firm. The cookies will be light in color and should look a bit underdone. They will crisp up more while they cool.
Remove from oven and let cool for 10 minutes. Transfer to a wire cooling rack to allow cookies to cool completely.
Enjoy!
Store leftovers in an airtight container.

Servings: 16 cookies

Author: valeria.chao

(Recipe adapted from My Darling Vegan)

Vegan Lemon Crinkle Cookies