Gluten-Free Lemon Crinkle Cookies
These soft and chewy GF lemon cookies are made with fresh lemon juice and zest. Easy to bake, they’re a crowd-pleasing lemon dessert for spring, summer, or any time you’re craving something sweet and tangy.
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About this easy GF lemon crinkle cookies recipe
These homemade GF cookies are soft, chewy, and bursting with fresh citrus flavor. A sibling recipe to these amazing red velvet crinkle cookies. They are super easy to make, and they freeze beautifully.
They’re made with fresh lemon juice and zest and almond flour, which gives moisture to the cookies and makes them amazing. The crinkle effect is achieved by rolling the dough in powdered sugar. Perfect for spring, summer, or anytime you want a refreshing treat, these cookies are ideal for sharing.
Ingredients
The main ingredients of the homemade lemon cookies are:
- 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.
- Powdered sugar: for rolling and achieving the crackle effect.
How to make GF Crinkle Cookies with lemon
Whisk together the gluten-free all-purpose flour, almond flour, and baking soda in a medium bowl. Set aside.
In a large bowl, place the sugar, lemon zest, and a pinch of salt, and rub them together with your fingers. Add the melted butter, eggs, lemon juice, and vanilla, and mix until well combined. Add the dry ingredients and mix until well incorporated.
Let the dough rest covered in the refrigerator for at least 4 hours.
Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper or a silicone mat.
Portion the dough into small balls, and roll them in 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
Store the cookies covered 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.
Top Tips
- Give all the cookies the same size, so they are cooked at the same time.
- Give the cookies space on the baking sheet.
- Don’t over-bake them.
- Let the cookies cool before removing them so they will not break.
For more GF lemon treats
- Gluten-free lemon ricotta cookies (with almond flour).
- Gluten-free lemon bars.
- Gluten-free lemon cookies.
Easy Lemon Crinkle Cookies (Gluten-Free)
Ingredients
- 2 cups gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1 cup 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
- ¾ cup powdered sugar
Instructions
- Whisk together the gluten-free all-purpose flour, almond flour, and baking soda in a medium bowl. Set aside.
- In a large bowl, place the sugar, lemon zest, and a pinch of salt, and rub them together with your fingers. Add the melted butter, eggs, lemon juice, and vanilla, and mix until well combined. Add the dry ingredients and mix until well incorporated.
- Let the dough rest covered 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 the dough into small balls, and roll them in 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.