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Lemon crinkle cookies on a light aqua plate.

Gluten-Free Lemon Crinkle Cookies

Josefina Almond Yes
These lemon cookies are soft, tender, and delicious!! They're full of lemon flavor and super easy to make.
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Prep Time 15 minutes
Cook Time 12 minutes
Resting time 4 hours
Total Time 4 hours 27 minutes
Course Cookies
Servings 24

Ingredients
  

  • 1 cup white granulated sugar
  • 1 tablespoon lemon zest
  • Pinch of salt
  • 1/2 cup unsalted butter, melted (113gr)
  • 2 eggs
  • 1/4 cup fresh lemon juice (60ml)
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free all-purpose flour (230gr)
  • 1/2 cup almond flour (50gr)
  • 1/2 teaspoon baking soda
  • 3/4 cup powdered sugar

Instructions
 

  • In a large bowl place the sugar, lemon zest, and salt, and rub together with your fingers.
  • Add the melted butter, eggs, lemon juice, and vanilla and mix until well combined.
  • In a small/medium bowl whisk together the gluten-free all-purpose flour, almond flour, and baking soda, and add to the mixture. Mix until well incorporated.
  • Let chill the dough cover in the refrigerator for at least 4 hours.
  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or a silicone mat.
  • Portion out the dough into small balls, and roll them into powdered sugar. Place the balls on the prepared baking sheet.
  • Bake for 12 to 14 minutes.
  • Let cool for 5 minutes before removing to a wire rack to cool completely.

Notes

  • Cookies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for 5 days.
Keyword Gluten-Free Lemon Crinkle Cookies