5.0 from 3 votes
Lemon Vanilla Crinkle Cookie Recipe
My Lemon Vanilla Crinkle Cookies Recipe is nut-free, egg-free, made from scratch with plenty of lemon zest and vanilla from vanilla beans. These Lemon Vanilla Crinkle Cookies taste delicious and are a special made-with-love treat for someone who is allergic to eggs.
Prep Time
30 mins
Cook Time
30 mins
Additional Time
15 mins
Total Time
57 mins
Servings: 24
Calories: 130 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 cups and 3 tablespoons all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 Meyer lemons 4 if the lemons are small
- 1 vanilla bean
- 1/2 cup unsalted butter 1 stick, 8 tablespoons, softened
- 1 cup sugar
- 3 tablespoons oil
- 3 tablespoons water
- 2 teaspoons baking powder
- 1 teaspoon lemon extract
- 1/3 cup powered sugar more if needed
Notes
- It is important to check that your baking powder is fresh. Add a pinch to a small amount of water, you want to see the baking powder fizz. *IF USING EGGS: omit the oil, water, and baking powder in step 7 and use two slightly beatened eggs instead.