Vegan lemon cookies with a crinkle sugar shell and chewy gooey center. Bursting with buttery and zesty lemon flavor, these easy cookies come together in less than 30 minutes.
Prepare: Preheat your oven to 175°C (350°F). Line 2 baking trays or cookie sheets with parchment paper and set aside. In a mixing bowl, whisk together the flour baking soda, baking powder, and salt, and set aside. Add the powdered sugar to a separate small bowl and set aside.
Flavor the sugar: Add the sugar and lemon zest to a separate large mixing bowl and use your fingertips to rub the zest into the sugar.
Mix the wet ingredients: Whisk the melted butter into the sugar mixture, followed by the yogurt, lemon juice, and vanilla.
Mix the dry ingredients: Add the flour, baking soda, baking powder, and salt to the bowl and fold it in using a spatula.
Chill the dough: Cover the bowl of cookie dough and place in the fridge for at least 15 minutes.
Shape and roll: Scoop out 12 portions (approx 50g each) and roll them into balls. Roll each cookie in the powdered sugar and place them on the prepared cookie sheets, leaving at least 2 inches between each cookie.
Bake: Bake the cookies for 10 minutes, then remove them from the oven and round off the edges using a large cookie cutter. (This step is important if you want to get a nice round shape as pictured, otherwise the cookies will be large and flat).Allow the cookies to sit on the baking tray to cool for about 5 minutes.
Storage: Place in an airtight container and store at room temperature for up to 5-6 days in a sealed airtight container.
Notes
Use a cookie scoop or a kitchen scale for even portioning.
You'll have some lemon juice to spare after zesting the lemons (You'll need 2-3 large lemons to yeild the 2.5 tablespoons of zest). You could use them to make a batch of lemon curd.