These Lemon Crinkle Cookies are unbelievably moist and chewy with a perfectly crispy outside and filled with zesty citrus in every bite. Rolled in powdered sugar for a delightfully sweet and citrus blend.
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or a silicone baking mat.
In a small bowl combine flour, baking powder, and salt and set aside.
In a stand-up mixer, with the paddle attachment, beat together vegan butter, sugar, and lemon zest (if using) on medium speed until light and fluffy. Add apple sauce, lemon juice, and vanilla extract, scraping down the sides as necessary. Mix until fully combined. Turn the speed to low and slowly add dry ingredients. Mix until just combined. Be careful not to overmix.
Place the rolling granulated sugar and powdered sugar into two shallow bowls. Roll one rounded tablespoon of dough into a ball. Toss it in granulated sugar until completely coated and then cover it in powdered sugar. Place the cookie on the baking sheet. Repeat until all the cookies are rolled. Bake cookies for 10 minutes until edges are firm. The cookies will be light in color and should look a bit underdone. They will continue to cook when cooling.
Remove from oven and let cool for 10 minutes. Transfer to a wire cooling rack to allow cookies to cool completely. Store in an airtight container.