Gluten Free Lemon Crinkle Cookies
This easy lemon crinkle cookie recipe is made from scratch with a gluten free flour or all purpose flour. They are chewy, dense and pillowy and are the perfect dessert to bring to a spring or summer party, or for an Easter brunch!
Servings: 12 cookies
Calories: 124kcal
Ingredients
Dry Ingredients
- 1.5 cups Gluten Free Flour Blend or all purpose flour
- 1 cup Sugar
- ¼ tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Salt
- ¾ cup Powdered Sugar
Wet Ingredients
- Juice and Zest from 1 lemon
- ½ cup Unsalted Butter room temperature
- 1 Egg
- 1 tsp Vanilla Extract
- ¼ tsp Lemon Extract OR 5 drops food grade Lemon Essential Oil
Instructions
- Using a hand mixer or stand mixer, cream together room temperature butter and sugar. Add in vanilla, egg, lemon juice, lemon zest and lemon extract or oil and mix until fully combined. If you’re using food coloring liquid or powder, add it in this step.
- In a large bowl, whisk together gluten free flour, baking powder, baking soda and salt.
- Add in 3 batches to wet ingredients while mixing on medium low until the dough is formed.
- Place dough in the fridge for 2 hours to firm up.
- Once you’re ready to bake, preheat your oven to 325.
- Add powdered sugar to a small bowl.
- Roll dough into 1 inch balls and roll in powdered sugar to coat.
- Place on a parchment lined baking sheet 2 inches apart.
- Bake for 18-20 minutes. Remove from the oven and let cool completely before serving.
Notes
🧊Storage & Freezing
- Storing: Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies: Place cookies in a single layer on a baking sheet lined with parchment paper. Once frozen solid, transfer them to a freezer-safe bag or container, removing as much air as possible before sealing. Frozen cookies can be stored for up to 2 months.
- Freezing unbaked cookies: Portion into individual cookie-sized balls and place them on a baking sheet lined with parchment paper. Freeze until the dough balls are solid (about 2 hours). Transfer the dough balls to a freezer-safe bag or container for up to 3 months.
- Baking from Frozen: Preheat the oven. Bake the cookies directly from frozen, adding an additional 1-2 minutes to the baking time. Keep an eye on them to make sure they are golden brown and cooked through. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Nutrition
Serving: 1g | Calories: 124kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 52mg | Sugar: 13g