If you’re a fan of sweet and tart treats with a delightful, melt-in-your-mouth texture, then these Gluten-Free Lemon Crinkle Cookies are a must-try! With their soft, chewy interior, crispy exterior, and refreshing lemon zing, they’re the perfect balance of sweetness and citrusy brightness. Whether you’re gluten-intolerant or simply looking for a delicious dessert option, this gluten-free cookie recipe will become a favorite in your household!

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These Gluten-Free Lemon Crinkle Cookies are perfect for any occasion – from afternoon tea to holiday baking or a sweet treat after dinner. Their bright, zesty flavor is sure to put a smile on anyone’s face. Whether you have dietary restrictions or not, this recipe is a crowd-pleaser that’s hard to resist!

Want more gluten-free recipes? Try my soft-baked Gluten-Free Red Velvet Cookies, my irresistible Gluten Free Chocolate Chip Banana Muffins, or my sticky and sweet Gluten Free Pecan Pie Bars.

Why You’ll Love Gluten-Free Lemon Crinkle Cookies

Bright, Citrusy Flavor: The zest of fresh lemon combined with the tang of lemon juice gives these cookies a zesty punch perfectly balanced with sugar’s sweetness.
Perfect Texture: The crinkly exterior paired with a soft, tender inside creates the ultimate cookie experience. The cookies spread slightly while baking, giving them a lovely texture that’s both light and chewy.
Gluten-Free Goodness: Made with gluten-free flour, this cookie recipe doesn’t sacrifice flavor or texture. Everyone can enjoy these delightful cookies, whether they’re gluten-sensitive or not!

Ingredients

Gluten-Free All-Purpose Flour– serves as a substitute for regular wheat flour. In this recipe, the gluten-free flour provides structure and texture to the cookies. Xanthan gum is included in some gluten-free flour blends (like Bob’s Red Mill) to help provide elasticity and structure, mimicking the effects gluten would have in a traditional recipe. It prevents the cookies from being too crumbly and helps them hold together.

Baking Powder- a leavening agent that helps the cookies rise and become fluffy. It contains both an acid (usually cream of tartar) and a base (baking soda) to create carbon dioxide gas when mixed with moisture, which causes the dough to expand and become lighter and airier.

Sea Salt– enhances the flavors of the other ingredients in the dough. Salt helps to balance sweetness, accentuate the lemon flavor, and bring out the depth of taste in the cookies.

Butter- adds richness and flavor to the cookies. It helps with the texture, making the cookies soft and chewy on the inside. The melted and cooled butter ensures the dough combines easily without becoming greasy and helps create a tender crumb.

Eggs- bind the ingredients together and provide moisture. They also help the cookies rise slightly and add richness. Using room-temperature eggs ensures that the dough combines more evenly and results in a smoother texture.

Granulated Sugar- provides sweetness and helps the cookies spread during baking. It also contributes to the formation of the signature crinkly texture by dissolving slightly during the baking process.

Lemon Juice- provides the tart, refreshing citrus flavor that makes these cookies so zesty. The acid in the juice also reacts with the baking powder, helping with the cookie’s rise and texture.

Vanilla Extract– adds a warm, aromatic flavor that complements the tartness of the lemon. It enhances the overall taste profile of the cookies and helps balance the sharpness of the lemon juice.

Lemon Zest- the outer, yellow peel of the lemon. It contains the oils that give a bright, intense citrus flavor. Using the zest enhances the lemony taste of the cookies without adding too much acidity. It also adds a pleasant fragrance to the dough.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

In a large mixing bowl, whisk together dry ingredients (flour, baking powder, and sea salt).
In a small bowl, combine wet ingredients (melted butter, eggs, sugar, lemon juice, vanilla extract, and lemon zest). Whisk until smooth.
Add wet ingredients to dry ingredients, and whisk together until a soft dough forms – it should look runny like cake batter (that’s normal and will firm up when chilling the dough).
Chill the dough for at least 2 hours or overnight. The dough will firm up more but will still be a bit sticky.
Preheat oven to 350 degrees, and line a large baking sheet with parchment paper.
Prepare two shallow bowls, one with granulated sugar and the other with powdered sugar.
Shape the dough into balls using a 2 tbsp scoop.
Roll each dough in granulated sugar, then in powdered sugar until fully coated.
Place on the baking sheet 2 inches apart, working in batches if they don’t all fit (keep any dough that’s not being baked right away in the fridge).
Baking for 9-10 minutes until they spread a little and get puffy with a crack on top.
Cool for 10 minutes, then use a spatula to carefully transfer to a cooling rack to cool completely. They’ll be soft and delicate but will set as they cool. Enjoy!

Tips for Perfect Gluten-Free Lemon Crinkle Cookies:

Lemon zest is key: The lemon zest adds an aromatic citrus flavor that’s a signature element of these cookies. Be sure to use fresh lemons for the best taste!
Storage: These cookies will stay fresh in an airtight container for up to 7 days at room temperature. For longer storage, freeze the cookies for up to three months. To thaw, simply leave them at room temperature for an hour or so.
Add-ins: Want to get a little creative? You can add a handful of white chocolate chips or a sprinkle of dried cranberries for an extra twist.

Storage for Gluten-Free Lemon Crinkle Cookies:

1. Room Temperature Storage (Up to 5 Days)

If you plan on eating the cookies within a few days, store them in an airtight container at room temperature. This will help maintain their chewy texture while keeping them fresh. Be sure to layer parchment paper between each layer of cookies to prevent them from sticking together.

2. Freezing for Longer Storage (Up to 3 Months)

If you want to keep your cookies for longer, freezing them is a great option! Here’s how you can do it:

Before Baking: If you have leftover dough or want to prepare ahead of time, scoop the dough into balls and place them on a baking sheet. Freeze the dough balls for 1-2 hours until firm, then transfer them to a freezer-safe bag or container. You can bake them directly from frozen; just add a couple of extra minutes to the baking time.
After Baking: Allow the cookies to cool completely, then place them in a single layer on a baking sheet to freeze for 1-2 hours. Once frozen, transfer them to an airtight container or freezer bag. When you’re ready to enjoy them, simply thaw them at room temperature for about 30 minutes, and they’ll be as good as fresh!