Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten-Free Lemon Crinkle Cookies

5 from 1 review

Description

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!

Ingredients

Scale

For the cookie dough

  • 1 3/4 cup gluten-free all-purpose flour with xanthan gum – I used Bob’s Red Mill
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 6 tbsp butter, melted and cooled
  • 2 large eggs at room temperature
  • 3/4 cup organic granulated sugar
  • 3 tbsp lemon juice
  • 1 tsp vanilla extract
  • Zest of 2 lemons

For rolling

  • 1/3 cup organic granulated sugar
  • 1/3 cup powdered sugar

Instructions

  1. In a large mixing bowl, whisk together dry ingredients (flour, baking powder, and sea salt).
  2. In a small bowl, combine wet ingredients (melted butter, eggs, sugar, lemon juice, vanilla extract, and lemon zest). Whisk until smooth.
  3. 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).
  4. Chill the dough for at least 2 hours or overnight. The dough will firm up more but will still be a bit sticky.
  5. Preheat oven to 350 degrees, and line a large baking sheet with parchment paper.
  6. Prepare two shallow bowls, one with granulated sugar and the other with powdered sugar.
  7. Shape the dough into balls using a 2 tbsp scoop.
  8. Roll each dough in granulated sugar, then in powdered sugar until fully coated.
  9. 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).
  10. Baking for 9-12 minutes until they spread a little and get puffy with a crack on top.
  11. 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!

Notes

  • Make sure to chill the dough before baking. Crinkle cookies, in general, start as a soft dough. Chilling allows the dough to firm up a bit and prevents it from spreading too thin.
  • Store any leftover lemon cookies in an airtight container for up to a week. You can also freeze these cookies for up to 3 months. Let them cool completely, then store them in a freezer bag or container in the freezer. Thaw for a few minutes and enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

Did you make this recipe?

Tag @livewell.servewell on Instagram— we can't wait to see what you've made!

Find it online: https://livewellservewell.com/gluten-free-lemon-crinkle-cookies/