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.
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.
Notes
Cookies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for 5 days.