Chewy Lemon Crinkle Cookies Recipe (Gluten-Free)
These gluten-free lemon crinkle cookies have a tart and bright fresh lemon flavor with perfect texture- a soft and chewy center with crispy outer edges. Featuring gorgeous crinkles with a powdered sugar coating, these cookies are as pretty as they are tasty!
Servings: 22 cookies (approx)
Ingredients
- 1¾ 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 granulated sugar
- 3 tbsp lemon juice
- 1 tsp vanilla extract
- Zest of 2 lemons or 3 for a stronger lemon flavor
For rolling
- 1/3 cup granulated sugar
- 1/3 cup powdered sugar
Instructions
- In a large mixing bowl, whisk together flour, baking powder, and sea salt.
- In another bowl, combine butter, eggs, sugar, lemon juice, vanilla extract, and lemon zest. Whisk until smooth.
- Add wet ingredients to dry ingredients, stir together until a soft dough forms - it should look runny like cake batter.
- Chill the dough for at least 2 hours to 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. You can dust the scoop with some powdered sugar beforehand to keep the dough from sticking.
- 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 9-12 minutes until they spread a little and get puffy with a cracks 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!
Video
Notes
Expert Tips
- Make sure to chill the dough before baking. Crinkle cookies, in general, start out as a soft dough. Chilling allows the dough to firm up a bit and prevents it from spreading too thin.
- The dough will be runny when you first mix it, almost like a cake batter. That is normal, it'll firm up once chilled.
- You can make the dough up to 3 days ahead of time. Just chill in the fridge until you are ready to roll and bake.
- I used a whisk for this recipe, which is all I needed but you can you a hand mixer or stand mixer with the paddle attachment if desired. Scrape down the sides of the bowl with a rubber spatula to make sure all ingredients are incorporated.
Storage Tips
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!Nutrition
Serving: 1cookie | Calories: 102kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 83mg | Potassium: 27mg | Fiber: 1g | Sugar: 10g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.4mg