Lemon Crinkle Cookies
These lemon crinkle cookies are the ultimate cookie for Spring! They’re gluten free, soft baked and lots of zing from the fresh lemon flavor. They’re easy to make and melt in your mouth good.
Nothing gets me quite like a classic chocolate chip cookie, but this time of year I am reaching for all things lemon! These gluten free lemon crinkle cookies are the lemon version of my favorite chocolate crinkle cookies with the perfect tang, sweetness and chewiness in every bite.
My gluten free lemon cake is of course a classic, but cookies are a much easier and smaller batch thing to make so this is a recipe you’re going to reach for time and time again. They’re made with pantry staple ingredients and can easily be made dairy free. If you love this recipe, try my gluten free lemon bars or gluten free thumbprint cookies next!
Tips before we get started!
- This recipe calls for lemon zest, juice and extract. The extract is optional, but does take things up a notch. If you don’t have it or don’t want to use it, I just suggest a bit extra lemon zest to make up for the flavor!
- I don’t recommend any sugar swaps here, the white sugar and powdered sugar in the coating are key for the best texture!
How to make lemon crinkle cookies
In a medium mixing bowl, combine the sugar and lemon zest. Use your fingers to combine together- this will help enhance the lemon flavor.
Add in the softened butter and use an electric mixer to cream together for about 1 minute. Add in the remaining wet ingredients and beat until combine.
Add in the flour, baking powder, baking soda and salt, making sure to spoon and level the flour to measure- don’t scoop from the bag. Mix to combine. Place the dough to set in the fridge for 30 minutes. Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper and set aside.
Combine the powdered sugar and white sugar in a small dish. Use a medium cookie scoop (about 2 tablespoons) and scoop the dough into balls. Roll into the sugar and place on the baking sheet- 6 per sheet to leave room for spreading.
Bake one cookie sheet at a time for 13-15 minutes or until the edges are lightly golden brown and the center looks set. As soon as they come out of the oven, use a round cookie cutter to swivel around the edges to create perfect circles. Let cool for 15 minutes, then transfer to a wire rack to finish cooling. Enjoy and try my vegan lemon cookies next!
Ingredients and swaps
Butter. Either regular butter or dairy free butter will work here! Be sure it is at room temperature or soften in the microwave for about 20 seconds.
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Sugar. I recommend sticking with regular white sugar for best results.
Egg. Just one egg will help bind all ingredients together. The extra egg yolk will add a bit of extra chew to the cookies and help deepen the yellow color.
Lemon. Lemon juice and zest will add a lot of lemon flavor, but you can definitely add more with a bit of lemon extract.
Baking soda & powder. Baking soda will encourage the cookies to spread, but just a small amount so they don’t spread too much! The baking powder will keep the cookies chewy and a bit fluffy.
Flour. I used Bob’s Red Mill 1:1 Baking Flour, which I recommend, but if you use a different blend, just make sure it has xanthan gum in the mix. Be sure to spoon and level the flour to measure. Gluten free desserts have a reputation of being dry and bland, but I promise this is not a problem if you measure properly!
How to store and freeze
Once prepared, these lemon crinkle cookies will keep for about 3-4 days at room temperature. Allow them to cool completely, then store in an air tight container for best results.
You can also freeze these once baked! Again, let them cool completely, then transfer to a freezer safe bag and store for up to 2 months. Reheat in the oven at 300 until warm through the center. Alternatively, you can freeze the cookie dough once it’s scooped into balls then bake from frozen. Just bake at 325 for a few extra minutes to account for the frozen dough.
More spring desserts you’ll love!
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Lemon Crinkle Cookies
by: claire cary
Ingredients
Wet
- 1 cup white sugar
- 2 tablespoons lemon zest
- ½ cup unsalted butter softened/room temperature
- 1 egg
- 1 egg yolk
- 2 tablespoons lemon juice
- ½ teaspoon lemon extract optional
- 4-5 drops yellow gel food coloring optional
Dry
- 2 cups gluten free all purpose baking flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For rolling
- ¼ cup white sugar
- ½ cup powdered sugar
Instructions
- In a medium mixing bowl, combine the sugar and lemon zest. Use your fingers to combine together- this will help enhance the lemon flavor.
- Add in the softened butter and use an electric mixer to cream together for about 1 minute.
- Add in the remaining wet ingredients and beat until combine.
- Add in the flour, baking powder, baking soda and salt, making sure to spoon and level the flour to measure- don’t scoop from the bag. Mix to combine.
- Place the dough to set in the fridge for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper and set aside.
- Combine the powdered sugar and white sugar in a small dish. Use a medium cookie scoop (about 2 tablespoons) and scoop the dough into balls. Roll into the sugar and place on the baking sheet- 6 per sheet to leave room for spreading.
- Bake one cookie sheet at a time for 13-15 minutes or until the edges are lightly golden brown and the center looks set. As soon as they come out of the oven, use a round cookie cutter to swivel around the edges to create perfect circles.
- Let cool for 15 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Notes
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