Easy Lemon Crinkle Cookies (Gluten-Free)
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.
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.
Notes
Store the cookies covered at room temperature for up to 3 days, or in the refrigerator for 5 days.