Delicious Living

Gluten-Free Lemon Crinkle Cookies

I love this gluten-free lemon cookie recipe because it has such a fresh and vibrant taste. My readers love it because it is a quick and easy cookie to make for friends and family who want a gluten-free treat.

- Bri Grajkowski,

(staff favorite)

Gluten-Free Lemon Crinkle Cookies
Recipe Yield: 
36 servings
Recipe Ingredient Details: 
2 cups gluten-free all-purpose flour (TRY: Bob's Red Mill Gluten Free 1 to 1 Flour)
½ teaspoon salt
teaspoons baking powder
1 cup sugar
3 teaspoons lemon zest
½ cup butter, room temperature
2 eggs, room temperature
¼ cup fresh lemon juice
½ teaspoon vanilla extract
½ cup powdered sugar
Recipe Instructions: 
In a medium bowl, combine flour, salt and baking powder; set aside. In a small bowl, combine sugar and lemon zest, rubbing zest into sugar with your fingers; set aside.
Using a mixer, combine butter with sugar mixture until combined and fluffy. Add eggs, one at a time, until well mixed. Add lemon juice and vanilla extract. Slowly add flour mixture, 1 cup at a time, and mix until combined.
Preheat oven to 350˚. Chill dough in refrigerator for 30–45 minutes. Place powdered sugar in a small bowl.
Roll small scoops of dough into ½-inch balls, and roll each ball in powdered sugar until coated. Arrange dough balls on a parchment-lined baking sheet, 2 inches apart. Bake about 12 minutes or until tops of cookies crinkle.
Recipe Additional Notes: 

PER SERVING (1 cookie): 83 cal, 5g fat (1g mono, 0g poly, 2g sat), 17mg chol, 51mg sodium, 14g carb (0g fiber, 7g sugars), 1g protein

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