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soft lemon crinkle cookie

Soft Lemon Drop Cookies(dairy free)

Super soft and delicious lemon drop cookies! This recipe makes the best lemon cookies that are totally dairy free.
5 from 1 vote
Prep Time 5 mins
Cook Time 8 mins
Course cookies, dessert


  • 1 cup sugar
  • 6 TBSP vegetable oil
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1/2 TBSP lemon zest(zest from one lemon)
  • 1 TBSP lemon juice
  • 1 TBSP vanilla pudding mix(powder straight from the package)
  • 1 1/2 cup flour
  • 1 1/2 tsp cornstarch
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1/2 cup powdered sugar, for coating



  • Preheat oven to 350º F/ 175º C.
  • Add sugar and oil to a medium sized bowl or the bowl of a mixer and cream(mix really well for a minute or two).
    Add vanilla, egg, lemon zest and juice, and pudding mix. Mix to combine.
    If using a mixer, scrape down the sides and bottom of the bowl and mix again.


  • To a seperate bowl, add flour, cornstarch, baking powder, salt, baking soda and whisk to combine.
  • Add to the wet ingredients and mix just until combined.

Roll and Bake

  • Place the powdered sugar in a small wide bowl. Scoop spoonfuls of the cookie dough(a heaping teaspoonful which is a small coffee spoon filled to overflowing), and drop into the powdered sugar. Roll each cookie to coat and place on a non stick baking sheet or baking sheet fitted with a silpat mat/parchment paper.
  • Bake for 8-9 minutes for super soft cookies.
  • Store on the counter in an airtight container or place immedietly in the freezer in an airtight bag fitted with a paper towel to collect moisture.
Keyword dairy free, lemon