Dairy-Free Lemon Crinkle Cookies for First Trimester Cravings

There’s something about Dairy-Free Lemon Crinkle Cookies that feels like sunshine breaking through the fog. During my first trimester, when nausea sometimes made even chocolate feel like too much, lemon became my safe haven — bright, gentle, and somehow grounding.

These cookies reminded me of simpler times baking my Dairy-Free Hot Chocolate Crinkle Cookies for friends and family, but this version felt softer, kinder — like it understood exactly where I was. And when I needed another burst of citrus brightness, I’d reach for my Dairy-Free Lemon Curd Thumbprint Cookies too.

Why This Pregnancy Lemon Crinkle Cookies Recipe for First Trimester Moms Works

Helps with nausea relief: Lemon and citrusy aromas help ease nausea.
Dairy-free dough: Easy on digestion and milder baking smells.
Less sweet: Prevents sugar overload or queasiness.
Holiday inspired: A refreshing twist on a cozy classic that feels bright and tangy.

Benefits of These Pregnancy-Friendly Lemon Crinkle Cookies For You & The Baby

Each bite of these Lemon Crinkle Cookies melts softly on your tongue — tender and pillowy inside, with a delicate powdered sugar coating that feels like winter sunlight.

There’s something incredibly healing about the scent of lemon zest filling the kitchen, cutting through the heaviness of morning sickness and fatigue.

These cookies became a little ritual for me: a way to feel capable again, even if I was only up for whisking a few ingredients together.

Prep Time: 15 minutes / Cook Time: 10-12 minutes / Total Time: 25-27 minutes + 1 hour chill time / Yields: 16-20 cookies

Ingredients

1 3/4 cups all-purpose flour
3 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dairy-free butter, softened (about 1 stick)
1/2 cup granulated sugar or light brown sugar
4 tablespoons lemon juice (freshly squeezed)
4 teaspoons lemon zest
1 teaspoon vanilla extract
1 tablespoon oat milk or almond milk
1-3 drops yellow food coloring (optional, for color)

For the Coating:

1/2 cup powdered sugar (also called confectioners' sugar)

Preparation Instructions for Dairy-Free Lemon Crinkle Cookies

In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
In a large bowl, use an electric mixer to cream together the dairy-free butter and granulated sugar until light and fluffy.
Beat in the lemon juice, zest, vanilla extract, and oat milk. Add the yellow food coloring (if using) and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft, uniform dough forms.
Cover the bowl and chill the dough in the refrigerator for at least 1 hour. This step is essential for the crinkle effect and makes handling the dough easier.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Pour the powdered sugar into a small, shallow bowl.
Scoop the dough into small balls (about 1.5 tablespoons each). Roll each ball generously in the powdered sugar until completely coated.
Place the coated dough balls 2 inches apart on the prepared baking sheet.
Bake for 10–12 minutes, or until the edges are set. The centers will look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The crinkles will become more prominent as they cool. Enjoy!

Tips & Variations For the Best Pregnancy-Safe Lemon Crinkle Cookies

Tap them: Once out of the oven, gently tap the baking sheet on the counter 1-2 times to help the cookies deflate a little and enhance all the "crinkles".
Use fresh juice: Don't use store-bought lemon juice. There's something about it that tastes very artificial, especially in baked goods. At that point, you're better off swapping the lemon juice for 1/2-1 teaspoon lemon extract.
Skip the food coloring: The cookies won't have their pretty yellow hue and will look more like vanilla crinkle cookies, but they're just as delicious.
Flavor swaps: Try lime juice (and zest) or orange juice (and zest) instead of lemon for citrusy variations. OR go for my Dairy-Free Hot Chocolate Crinkle Cookies! They're super decadent :)
Roll twice: To make sure the cookies have a lovely white powdered sugar coating that doesn't semi-melt into the dough, roll the balls of dough in powdered sugar twice.

What to Serve With These Lemon Crinkle Cookies

Here are my favorite ways to enjoy them:

With a cup of tea.
When I'm craving matcha, with my Iced Dalgona Matcha Latte or Anti-Inflammatory Pistachio Matcha Latte.
Bringing them to gatherings along with my Lemon Blueberry Loaf or Glazed Lemon Yogurt Loaf.
With small spoonfuls of my Banana Nice Cream for something cold that helps keep my morning sickness at bay.

How to Store These Pregnancy Lemon Crinkle Cookies

Counter: Place in an airtight container or paper bag for up to 3 days. Keep away from direct heat and sunlight.
Fridge: Store in an airtight container for up to 7 days. Set at room temperature for 5 minutes before digging in.
Freezer: Spread the cookies on a baking sheet and freeze for 1 hour or until firm. Transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 15 minutes.

FAQs about these Lemon Crinkle Cookies for Pregnancy

1. Are lemon crinkle cookies safe to eat during pregnancy?

Yes! These lemon crinkle cookies are dairy-free, egg-free, and use gentle ingredients that are easy on digestion. The fresh lemon helps ease nausea and adds natural Vitamin C — perfect for first-trimester baking.

2. Why didn’t my lemon crinkle cookies crack?

The key is chilling the dough for at least one hour before baking. The cold dough expands slowly in the oven, creating those signature cracks. Skipping the chill step will make them spread instead of crinkle.

3. Can I use bottled lemon juice instead of fresh?

It’s best not to. Bottled lemon juice can taste bitter or artificial once baked. Use freshly squeezed lemon juice and zest for the best bright, citrusy flavor and aroma.

4. How do I get the powdered sugar to stay white after baking?

Roll the cookie dough balls twice in powdered sugar before baking — once for an even coat, and a second time just before placing them on the baking sheet. This ensures that snowy, crinkled look.

5. Can I make these lemon crinkle cookies ahead of time?

Absolutely. You can chill the dough for up to 48 hours or freeze rolled cookie balls for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the baking time.

6. Are these cookies good for morning sickness?

Yes! The gentle aroma and acidity of lemon can help ease nausea. The cookies are light, not overly sweet, and the citrus scent is often soothing during early pregnancy.

A Note From My Chaotic Kitchen

Motherhood begins in these small, gentle moments — the ones where you choose softness over perfection. And sometimes, that softness tastes like lemon and sugar and warmth from the oven.