If you love cookies and lemon, you're in for a treat. These gluten-free lemon crinkle cookies combine the best of both. They have a soft, melt-in-your-mouth texture with pops of fresh lemon flavor.
Cookies, in my opinion, are mandatory in any household. There is such a variety to choose from, so it really does cater to all tastes. We also enjoy these Easy Gluten-Free Lemon Cookies.
What Are Crinkle Cookies?
I am an avid fan of lemons. It has such versatile uses in the home, from adding it to your homemade cleaning products to cleaning your BBQ. But, it's best used in the kitchen in food, like this Lemon Asparagus Recipe, and especially in these cookies. I do like chocolate chip cookies, but there is something about these lemon-flavored cookies that makes them a completely different cookie. And with those crinkles, they always look super fancy.
I tend to love making these when our community is in the throes of gifting lemons, as the fruit trees are just overproducing. And, let's be honest, after the 5th cup of lemonade, it is time to use them up in other recipes. They make the most lovely edible gifts. Place them in a repurposed jar, tie a ribbon around it, and add a thoughtful message.
The full ingredient list and step-by-step instructions are below. You can click "jump to recipe" to get there immediately!
Why You’ll Love This Recipe
They taste great - I can't emphasize enough how lovely these cookies taste.
Gift giving - They make the perfect edible gift for school teachers, friends, and neighbors.
Kids love cookies - I have attempted to keep a full well-stocked cookie jar in my kitchen for many years. But have come to realise that Hollywood movies seem not to realize that with children in the house, anything with a taste of sugar in it does not go past 3 days. So on the set, it looks great, but in reality, well, at least in our household, we boast an empty cookie jar.
What's in These Gluten-Free Lemon Crinkle Cookies?
These cookies have basic pantry staples you have on hand.
For the Gluten-Free Lemon Crinkle Cookies:
This recipe has simple ingredients. I had so many of these in my pantry already. That includes powdered sugar (which gives them their tender crumb), butter, vanilla extract, baking powder (not baking soda, this is to help them rise), and salt.
Large eggs and egg yolks help the cookies rise and maintain their shape. Plus there are health benefits to eggs. The other ingredients are:
- Lemon zest - This gives you an authentic lemon flavor and adds moisture to the cookies. And lemons have vitamin C in them.
- Lemon juice - Try using freshly squeezed lemon juice.
- Butter - This gives you those soft cookies, and also use unsalted as we like to control the salt by adding it in separately. Especially since we apparently consume too much sodium.
- Gluten-Free Flour Blend - Use a flour blend you like. Or make your own using our Homemade Gluten-Free Flour Blend.
- Xanthan gum - Check if your gluten-free flour blend has it, or else add it in.
Powdered sugar is important. It's the coating for the cookies, so we recreate that crinkled look we all love. It's what makes them so distinct!
As for the equipment you'll need to make them? A couple of mixing bowls are great for making the cookie dough. A baking tray and a cooling rack work well. And if you want uniform cookies, use a cookie scoop.
How To Make Gluten-Free Lemon Crinkle Cookies (Recipe In Eight Steps):
These are the 8 steps to melt-in-your-mouth cookies.
Look at the cookie batter, which is a little less dense than regular cookie dough.
Build The Lemon Sugar Base
In a large mixing bowl, put the sugar and lemon zest. Rub them together with your fingertips until the sugar smells lemony.
Add The Wet Ingredients And Combine The Dry Ingredients
Add the butter and vanilla extract. Whisk until well mixed. Add the eggs, and whisk again until smooth. Then, add lemon juice and whisk until the mixture is smooth.In a separate mixing bowl, mix flour, xanthan gum, baking powder, and salt.
Combine And Chill
Add the dry mixture to the wet mixture. Stir with a rubber spatula until you get a soft, batter-like dough. Chill the dough in the fridge for at least 2 hours.Preheat oven to 350°F (180°C) and line 2 baking sheets with parchment paper. Scoop about 1 tablespoon of chilled dough, and roll it into a ball. Roll each dough ball in powdered sugar until fully coated.
Bake And Cool
Place the coated cookie dough balls on the prepared cookie sheet. Bake for 12-15 minutes, or until the cookies rise and develop cracks on top.The cookies will be very soft when they come out of the oven. Let them cool completely.
Tips for How to Make Gluten-Free Lemon Crinkle Cookies
To make sure the crinkle texture turns out perfectly, make sure to rub the lemon zest into the sugar. This step infuses the cookies with the lemon flavor.
It's also important to chill the dough. Don't skip this step! I know it is tempting to want to use it right away, but trust me.
Use a good gluten-free flour blend. Single flour will not work; you need a good blend. And just like with most gluten-free baking, Xanthan gum is a key ingredient. If your flour blend does not have it, add it in. It prevents the cookies from crumbling.
Roll the cookie dough balls in powdered sugar twice. If you want the cracks to be more pronounced, roll it in the sugar, rest it, and then roll it again.
Frequently Asked Questions
If you're new to making cookies, feel free to comment. I'm excited to answer any questions you have (and I'm so excited to hear how yours turn out!)
How Long Can I Store It?
Store them in an airtight container for 3-4 days. You can also refrigerate them for 1 week. If you're using them for holiday gifts, keep them stored in an airtight container and wrap them in food-safe paper the day you plan to give them away.
Can You Freeze Crinkle Cookies?
Yes, wrap them in plastic wrap or place them in a freezer-safe container. They can be frozen for 2 months. You can also freeze the cookie dough until you need it. I prefer to freeze the dough, then bake!
How To Make Chocolate Crinkle Cookies?
To make chocolate crinkle cookies, you need to add unsweetened cocoa powder. Note that you may want to adjust the recipe ratios if you make this addition.
Gluten-Free Lemon Crinkle Cookies
These gluten-free lemon crinkle cookies melt in your mouth and are filled with a tangy lemon flavor.
Ingredients
- ½ cup powdered sugar
- zest of 2 lemons
- ¼ cup unsalted butter
- 1 tsp vanilla extract
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 tbsp freshly squeezed lemon juice
- 1 ½ cups gluten-free flour blend
- ½ tsp xanthan gum
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup powdered sugar, for rolling the cookies before baking
Instructions
- In a large mixing bowl, put the sugar and lemon zest. Rub them together with your fingertips until the sugar smells lemony.
- Add the butter and vanilla extract. Whisk until well mixed.
- Add the eggs, and whisk again until smooth.
- Add lemon juice and whisk until the mixture is smooth.
- In a separate bowl, mix flour, xanthan gum, baking powder, and salt. Add this to the wet mixture.
- Stir with a rubber spatula until you get a soft, batter-like dough.
- Chill the dough in the fridge for at least 2 hours.
- Preheat oven to 350°F (180°C), and line 2 baking sheets with parchment paper.
- Scoop about 1 tablespoon of chilled dough, and roll it into a ball.
- Roll each dough ball in powdered sugar until fully coated.
- Place the coated cookie balls on the lined baking sheet. Bake for 12-15 minutes, or until the cookies rise and develop cracks on top.
- The cookies will be very soft when they come out of the oven. Let them cool completely.
Notes
- Rub the lemon zest into the sugar - This step infuses the cookies with the lemon flavor.
- Chill the dough - I know it is tempting to want to use it right away, but trust me.
- Use a good gluten-free flour blend - Single flour will not work; you need a good blend.
- Xanthan gum is a key ingredient - If your flour blend does not have it, add it in. It prevents the cookies from crumbling.
- Roll in powdered sugar twice - If you want the cracks to be more pronounced, roll it in the sugar, rest it, and then roll it again.
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Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 416Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 98mgSodium: 253mgCarbohydrates: 70gFiber: 2gSugar: 35gProtein: 6g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
If you make this recipe, please consider stopping by and letting me know what you think.
DID YOU MAKE THIS RECIPE?
Tag @glutenfreepalate on Instagram and hashtag it #glutenfreepalatebaker so we can see all the deliciousness!
Jeffrey Frisbie
The first ingredient listed for the dough is "1/2 cup powdered sugar". Is that correct, or should it be granulated sugar?
Thanks in advance
Jim
Powdered sugar is accurate. Take a look at the video too if you want to see how the dough should look when it's mixed. These turned out so well!