Go Back

Delightful Gluten Free Lemon Crinkle Cookies

Gluten Free Lemon Crinkle Cookies made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 1/2 cups gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 cup powdered sugar for coating

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the gluten-free flour, baking powder, and salt.
  3. In a separate mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add the egg, lemon zest, and lemon juice to the butter-sugar mixture and mix well.
  5. Gradually mix the dry ingredients into the wet mixture until just combined.
  6. Chill the dough in the refrigerator for 30 minutes.
  7. Scoop tablespoon-sized balls of dough and roll them in powdered sugar.
  8. Place the dough balls on a parchment-lined baking sheet, spaced at least 2 inches apart.
  9. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
  10. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.