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Vegan Lemon Ginger Crinkle Cookies

Bright, zesty, and pleasantly spicy, these vegan crinkle cookies feature a chewy center and a beautiful powdered sugar cracked exterior. Fresh lemon zest and freshly grated ginger make them irresistible.

Prep 20 min Cook 12 min Total 92 min Level Easy

Serves 24

Ingredients

Flax Egg

1 tablespoon Ground flaxseed
3 tablespoons Water — warm

Dry Ingredients

1.75 cups All-purpose flour — spooned and leveled
1 teaspoon Baking powder
0.5 teaspoon Baking soda
0.25 teaspoon Salt

Wet Ingredients

0.5 cup Vegan butter — stick form, softened
1 cup Granulated sugar
1.5 tablespoons Lemon zest — from about 2 medium lemons
1 tablespoon Fresh ginger — peeled and finely grated
1 tablespoon Lemon juice — freshly squeezed
1 teaspoon Vanilla extract

Coating

0.25 cup Granulated sugar
0.75 cup Powdered sugar — sifted

Instructions

In a small bowl, whisk together the ground flaxseed and warm water. Set aside for 5-10 minutes to thicken into a 'flax egg'.
~5 min
This acts as the binder in place of a traditional egg.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
~2 min
In a large mixing bowl or stand mixer, combine the softened vegan butter, 1 cup of granulated sugar, lemon zest, and grated ginger. Beat on medium speed until light and fluffy, about 2-3 minutes.
~3 min
Rubbing the lemon zest into the sugar before adding the butter can help release even more essential oils for a stronger lemon flavor.
Add the thickened flax egg, fresh lemon juice, and vanilla extract to the butter mixture. Mix on low speed until just combined. Scrape down the sides of the bowl as needed.
~2 min
The mixture might look slightly curdled at this stage; this is normal.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
~3 min
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour.
~60 min
Chilling is mandatory! It prevents the cookies from spreading too much and ensures a thick, chewy center and pronounced crinkles.
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
~10 min
Place the 1/4 cup granulated sugar in one small bowl, and the 3/4 cup powdered sugar in another small bowl. Scoop the chilled dough into 1.5 tablespoon-sized balls.
~5 min
Use a cookie scoop for uniform size.
Roll each dough ball first in the granulated sugar, then generously in the powdered sugar until completely coated. Place on the prepared baking sheets about 2 inches apart.
~5 min
The layer of granulated sugar prevents the powdered sugar from absorbing into the cookie, resulting in stark, bright white crinkles.
Bake for 10-12 minutes, or until the edges are set and the tops are beautifully cracked. The centers will still look a bit soft.
~12 min
Rotate the baking sheets halfway through the baking time for even baking.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
~5 min
They will continue to firm up as they cool on the baking sheet.

Nutrition

115

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

Sodium (mg)

Cholesterol (mg)

Equipment

Mixing bowls
Electric hand mixer or stand mixer
Baking sheets
Parchment paper
Cookie scoop
Microplane or zester
Wire cooling rack

Tips & Storage

Ensure your vegan butter is in stick form (like Earth Balance sticks), not the spreadable tub variety, as tub butter contains more water and will make the cookies spread too thinly.
Do not shake off the excess powdered sugar when rolling; you want a very thick coating for the best crinkle effect.
If your dough gets too warm while rolling, pop it back in the fridge for 10 minutes.
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 2 months, though the powdered sugar may absorb slightly upon thawing.