Lemon Crinkle Cookies {Gluten Free}

Gluten free lemon crinkle cookies combine light fresh lemon flavors into soft and doughy cookies that are sprinkled in delicious powdered sugar before being baked for a quick 10 minutes!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 24 people
Calories 175 kcal
Author J Trogstad


Wet Ingredients

  • 1 cup granulated sugar
  • 2 large eggs beaten
  • 1/2 cup softened unsalted butter
  • 2 TBSP lemon juice
  • 1 1/2 tsp lemon extract
  • 1 tsp vanilla extract
  • yellow food coloring optional

Dry Ingredients

  • 2 1/4 cups Gluten Free 1-to-1 Baking Flour
  • 2 tsp baking powder
  • pinch of salt
  • 1/4-1/2 cup powdered sugar


  1. Preheat your oven to 350*F.  In a large mixing bowl combine all wet ingredients together until well combined.  Use as much yellow food coloring as you desire (or none at all).  

  2. In a medium mixing bowl combine all dry ingredients EXCEPT for the powdered sugar together until well combined.
  3. Slowly add the dry ingredients to the wet ingredients.  Stir until completely combined and a smooth dough forms.

  4. Roll dough into golf ball-sized balls and then roll them into a small bowl filled with the powdered sugar.  Coat each ball on all sides with the powdered sugar.

  5. Place the cookie dough balls on a parchment paper lined baking sheet 2-3 inches apart and bake for 8-12 minutes or until the cookies are crinkled on the tops.

  6. Remove from the oven to cool briefly on the cookie sheet before carefully being moved to a cooling rack to finish cooling.  Enjoy!

Nutrition Facts
Lemon Crinkle Cookies {Gluten Free}
Amount Per Serving
Calories 175
* Percent Daily Values are based on a 2000 calorie diet.