Gluten-Free Lemon Crinkle Cookies
These lemon cookies are soft, tender, and delicious! They’re full of lemon flavor and super easy to make. They have almond flour and coated in confectioners’ sugar.
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About this recipe
Gluten-free lemon crinkle cookies are soft, tender, and full of lemon flavor. A sibling recipe to this amazing red velvet crinkle cookies and chocolate crinkle cookies.
The almond flour gives moisture to the cookies and makes them amazing. The crinkle effect is achieved by rolling the dough into powdered sugar.
They are super easy to make and they freeze well. Perfect for lemon lovers and ideals for any moment of the day. Is one of those gluten-free lemon recipes to always have on hand.
Ingredients
The main ingredients of the cookies are:
- Sugar: white granulated sugar.
- Lemon: fresh lemon juice and zest.
- Butter: unsalted butter melted.
- Eggs: room temperature eggs are better.
- Flour: store-bought almond flour, but you can also use a homemade one and gluten-free all-purpose flour. The almond flour gives moisture to the cookie.
- Baking soda: leaving agent.
- Powdered sugar: for rolling and achieving the crackle effect.
How to make Gluten-Free Lemon Crinkle Cookies
In a large bowl place the sugar, lemon zest, and a pinch of 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 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.
Storing
Cookies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for 5 days.
You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag for up to 3 months.
For more related recipes
- Gluten-free lemon ricotta cookies (with almond flour).
- Gluten-free lemon bars.
- Gluten-free lemon cookies.
Gluten-Free Lemon Crinkle Cookies
Ingredients
- 1 cup white granulated sugar
- 1 tablespoon lemon zest
- Pinch of salt
- ½ cup unsalted butter, melted (113gr)
- 2 eggs room temperature
- ¼ cup fresh lemon juice (60ml)
- 1 teaspoon vanilla extract
- 2 cups gluten-free all-purpose flour (230gr)
- ½ cup almond flour (50gr)
- ½ teaspoon baking soda
- ¾ 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 (180°C). 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.
