Dairy-Free Lemon Crinkle Cookies

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These dairy-free lemon crinkle cookies are soft, and bursting with fresh citrus flavor. Made without butter, or milk they have a soft fluffy texture with powdered sugar cracks all over. With subtle hints of lemon, these are the perfect crowd pleaser.

These dairy-free lemon crinkle cookies are soft, and bursting with fresh citrus flavor. Made without butter, or milk they have a soft fluffy texture with powdered sugar cracks all over. With subtle hints of lemon, these are the perfect crowd pleaser.

Ingredients:

  • 1 ¼ cup sugar

  • Zest of 2 lemons 

  • 3 eggs

  • ½ cup vegetable oil

  • Juice of 2 lemons 

  • 3 cups flour 

  • 1 ½ tsp baking powder

  • ¾ tsp baking soda

  • ½ tsp salt 

  • ¾ cup powdered sugar, for coating

Directions:

  1. Preheat over to 350

  2. In a large bowl message sugar and lemon zest together

  3. Beat in eggs

  4. Mix in vegetable oil and lemon juice 

  5. Stir in flour, baking powder, baking soda, and salt

  6. Don’t over mix 

  7. Line 2 baking sheets with parchment

  8. Roll dough into 2oz balls 

  9. Roll each cookie into powdered sugar allowing it to be fully coated

  10. Place 2 inches apart on baking sheet

  11. Bake for 8-10 minutes or until firm on the edges