These Eggless Lemon Crinkle Cookies are sweet and tangy, with a soft, chewy texture that practically melts in your mouth. They’re easy to make with simple, everyday ingredients. The lemon flavor comes from real lemon juice and zest, so it’s bright and natural without any artificial aftertaste. And since they’re eggless, they’re perfect for anyone with egg allergies or if you just happen to be out of eggs!
Oriana’s Thoughts On The Recipe
There’s just something about lemon desserts that makes me happy, and these Lemon Crinkle Cookies are no exception! They’re bright, fresh, and oh-so-soft — the kind of cookie that practically melts in your mouth. Plus, they have that perfect crinkly top that makes them look so inviting. My family loves them, and honestly, I can’t stop reaching for one (or two) with my afternoon tea.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Oil (neutral-tasting): Provides moisture and keeps the cookies soft. Canola oil gives a neutral flavor, while vegetable oil works just as well.
- Fresh lemon juice: Fresh lemon juice gives the best flavor, but bottled works in a pinch.
- Lemon zest: Adds a bright, fragrant lemon aroma and flavor.
- Evaporated milk: Adds richness and moisture. Regular milk or a non-dairy alternative (like almond or oat milk) can be substituted.
- Granulated sugar: Sweetens the cookies and helps create that chewy texture.
- Vanilla extract: Enhances the lemon flavor and adds warmth.
- All-purpose flour: Forms the structure of the cookies.
- Cornstarch: Helps create a soft, tender texture.
- Baking powder: Provides lift and helps the cookies stay light and fluffy.
- Salt: Balances the sweetness and enhances the flavors.
- Powdered sugar: Coating the cookies in powdered sugar creates the crinkle effect and adds sweetness.
Food Allergy Swaps
- Dairy-Free: Substitute evaporated milk with a non-dairy option like oat or almond milk.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Potential Recipe Challenges & Pro Tips
- Sticky Dough: The dough can be a bit sticky due to the lemon juice and evaporated milk. Pro Tip: Chill the dough for at least 2 hours before rolling. This will make it easier to handle and shape.
- Crinkle Effect Not Showing: If the cookies don’t crinkle as expected, the dough might be too warm. Pro Tip: Roll the cookies in powdered sugar generously twice, and make sure the dough is well chilled before baking.
- Overbaking: These cookies can go from soft to dry quickly. Pro Tip: Keep an eye on them and take them out when the edges are set but the centers still look soft. They’ll firm up as they cool.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Combine Wet Ingredients
In a medium bowl, mix the sugar and lemon zest. Rub your finger to extract the lemon zest oil. Then, add oil, lemon juice, evaporated milk, and vanilla; whisk until the sugar is dissolved and everything is well combined.
Step 2 – Mix Dry Ingredients
In a separate bowl, combine flour, baking powder, and salt.
Step 3 – Mix Dry and Wet Ingredients
Add the wet ingredients to the flour mixture and whisk to combine. Cover the dough with plastic wrap and refrigerate for at least 2 hours and up to 2 days. Chilling is mandatory for this sticky cookie dough.
Step 4 – Roll
Roll the dough into 1-inch balls (about 1.5 tablespoons), generously coat each ball in granulated sugar, and then coat them generously with powdered sugar twice. Place the balls 2 inches apart on the baking sheet.
Step 6 – Bake
Bake for 8 – 10 minutes. Let the cookies cool slightly before transferring them to a cooling rack to finish cooling.
Extra Recipe Tips For Success
- Use fresh lemon juice and zest for the brightest flavor — bottled lemon juice works, but fresh is always best.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Don’t skip the chilling step! It helps the cookies hold their shape and develop that signature crinkle top.
- For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
- Roll the cookies in a thick layer of powdered sugar twice for the best crinkle effect.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Bake the cookies until the edges appear set and the centers still look soft. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just 3 – 5 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.
Variations & Additions
- Lemon Poppy Seed: Add 1 tablespoon of poppy seeds to the dough for a little crunch.
Storage and Freezing Instructions
Storage: Store in an airtight container at room temperature for up to 5 days.
Freezing: Freeze the dough balls (without powdered sugar) for up to 3 months. When ready to bake, roll in powdered sugar and bake directly from frozen, adding a minute or two to the baking time.
Frequently Asked Questions
Yes, but fresh lemon juice will give you a brighter, more natural flavor.
Make sure you chill the dough and roll the cookies in a generous layer of powdered sugar twice before baking.
Absolutely! Just double all the ingredients and bake in batches for the best results.
More Lemon Recipes You’ll Love!
- Eggless Lemon Cheesecake
- Eggless Lemon Cake
- Eggless Lemon Ricotta Pancakes
- Easy Eggless Lemon Bars
- Easy Eggless Lemon Curd
- Browse more recipes…
Recipe Card
Eggless Lemon Crinkle Cookies
Ingredients
- 1/4 cup (60 ml) oil (neutral tasting, such as vegetable or canola)
- 1/4 cup (60 ml) fresh lemon juice
- 1 tablespoon lemon zest packed tablespoon, it’s a lot of zest!
- 2 tablespoon (30 ml) evaporated milk (see notes)
- 1 cup (200 g) granulated sugar
- 1 teaspoon (5 ml) pure vanilla extract
- 1 3/4 cup (245 g) all-purpose flour
- 1 tablespoon (10 g) cornstarch
- 2 teaspoons (8 g) baking powder
- 1/2 teaspoon (2 g) salt
For Coating:
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (60 g) powdered sugar (for coating the cookies)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Preliminary Note:
- Don't forget to zest those lemons before you squeeze them! Trust me, trying to zest a squished lemon is like trying to brush curly hair after a windy day—not fun. 😂 Get that bright, citrusy goodness while the lemons are still whole and firm!
Make Cookie Dough:
- In a medium bowl, mix the sugar and lemon zest. Rub your finger to extract the lemon zest oil. Then, add oil, lemon juice, evaporated milk, and vanilla; whisk until the sugar is dissolved and everything is well combined.
- In a separate bowl, combine flour, baking powder, and salt.
- Add the wet ingredients to the flour mixture and whisk to combine.
Chill:
- Cover the dough with plastic wrap and refrigerate for at least 2 hours and up to 2 days. Chilling is mandatory for this sticky cookie dough.
- Preheat the oven to 350º F (180º C). Line a baking sheet with parchment paper.
Roll and Coat:
- Roll the dough into 1-inch balls (about 1.5 tablespoons), generously coat each ball in granulated sugar, and then coat them generously with powdered sugar twice. Place the balls 2 inches apart on the baking sheet.
Bake:
- Bake for 8 – 10 minutes, or until the edges appear set and the centers still look soft. Let the cookies cool slightly before transferring them to a cooling rack to finish cooling.
- Dairy-Free: Substitute evaporated milk with a non-dairy option like oat or almond milk.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Sticky Dough: The dough can be a bit sticky due to the lemon juice and evaporated milk. Pro Tip: Chill the dough for at least 2 hours before rolling. This will make it easier to handle and shape.
- Crinkle Effect Not Showing: If the cookies don’t crinkle as expected, the dough might be too warm. Pro Tip: Roll the cookies in powdered sugar generously twice, and make sure the dough is well chilled before baking.
- Overbaking: These cookies can go from soft to dry quickly. Pro Tip: Keep an eye on them and take them out when the edges are set but the centers still look soft. They’ll firm up as they cool.
- Use fresh lemon juice and zest for the brightest flavor — bottled lemon juice works, but fresh is always best.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Don’t skip the chilling step! It helps the cookies hold their shape and develop that signature crinkle top.
- For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
- Roll the cookies in a thick layer of powdered sugar twice for the best crinkle effect.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Bake the cookies until the edges appear set and the centers still look soft. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just 3 – 5 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.
- Lemon Poppy Seed: Add 1 tablespoon of poppy seeds to the dough for a little crunch.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Yummy and perfect texture. No one will guess they’re egg free unless I say so! 🥰
Hello U! Yay! That makes me so happy to hear! 😊 I love when egg-free treats are so good no one can even tell. Thank you for the sweet feedback—so glad you enjoyed them! 🥰💕