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! The perfect gluten-free cookie dough is made with Gluten Free 1-to-1 Baking Flour from our sponsor Bob's Red Mill.
Spring has definitely sprung here in Atlanta!
The flowers are blooming, the sun is warm, and my family is starting to crave all those springtime and Easter treats.
Light and sweet treats are where it's at for us.
With so many spring bridal and baby showers as well as Easter and Mother's Day fast approaching I decided that I needed to share this gluten free lemon crinkle cookie recipe with y'all asap.
Cuz spring's coming yo'.
Don't forget to check out our recipe for Gluten-Free Strawberry Lemonade Crinkle Cookies!
Table of Contents
So let me tell y'all why you need to make these lemon crinkle cookies for your next spring party:
- Lemon and lime flavors are always a hit in the spring. I have been dying to try Noshtastic's Gluten Free Lemon Bars! Mmmmm lemon! These bars are the exact type of inspiration I was thinking of when making these crinkle cookies.
- They're the perfect little treat for a shower, Easter, or Mother's Day table spread.
- 10 minutes of baking time is all that is required! 10 minutes!
- Powdered sugar. POWDERED sugar. POWDERED SUGAR!
- Soft
- Fluffy
- Moist
- Crinkle Cookies!
What type of gluten-free flour to use for lemon gluten free cookies?
So how did I get my gluten free cookies so freakin soft and fluffy and moist and chewy?
Well glad you asked!
Bob's Red Mill graciously sponsored this crinkle cookie post with their Gluten Free 1-to-1 Baking Flour.
I find is perfectly formulated for this lemon crinkle cookie recipe with terrific taste and texture, no additional specialty ingredients like xanthan gum required.
It's readily found at many grocery stores and is very affordable.
Most importantly it produces soft and fluffy cookies every time I've tried it.
You can use other gluten-free all-purpose flours in this lemon crinkle cookie recipe in a pinch but you may need to add other ingredients to it or adjust the amount of flour and/or cooking time to make them just right.
....or just make it easy on yourself and grab a bag of this Gluten Free 1-to-1 Baking Flour next time you are at the grocery store. Mmmmk?
Gluten-Free Lemon Cookie Ingredients:
- granulated sugar
- large eggs, beaten
- softened unsalted butter
- lemon juice
- lemon extract
- vanilla extract
- yellow food coloring, optional
- Gluten Free 1-to-1 Baking Flour
- baking powder
- pinch of salt
- powdered sugar
For a detailed list of directions, scroll down to find the full recipe card.
How to make gluten free lemon cookies:
-
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).
-
In a medium mixing bowl combine all dry ingredients EXCEPT for the powdered sugar together until well combined.
-
Slowly add the dry ingredients to the wet ingredients. Stir until completely combined and a smooth dough forms.
-
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.
-
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.
-
Remove from the oven to cool briefly on the cookie sheet before carefully being moved to a cooling rack to finish cooling. Enjoy!
Doubling or tripling your batch of gluten-free lemon cookies:
I say GO FOR IT!!!
Simply double or triple the ingredients as you are baking through this recipe.
Because of the larger amount of cookie batter from doubling or tripling the recipe, the only difference in the entire recipe will be to create all those extra cookies in extra batches in the oven.
Meaning – don’t overstuff your baking sheets with cookies to slip into that oven of yours.
Allow your cookies the full baking experience.
Instead, you will need to an extra batches of cookies in your oven. More cookies means your oven will be working for a little bit longer.
How to store leftover gluten free lemon cookies:
Once completely cooled down, store any leftover cookies in an airtight container at room temperature for up to 5 days.
More soft gluten free cookie recipes!
- Best Gluten-Free Gingerbread Cookies
- Chewy Gluten-Free Pumpkin Cookies
- 4-Ingredient Gluten-Free Peanut Butter Cookies
- Gluten Free Peach Snickerdoodle Cookies
- Gluten Free Thin Mint Cookies
- Smashed Coconut Peanut Butter Cookies
I partnered with Bob's Red Mill, a brand I personally recommend to friends and family for this post. Thank you for continuing to support me, BHHY, and the brands that help make this site possible.
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!
Ingredients
Wet Ingredients
- 1 cup granulated sugar
- 2 large eggs, beaten
- ½ cup softened unsalted butter
- 2 tablespoon lemon juice
- 1 ½ teaspoon lemon extract
- 1 teaspoon vanilla extract
- yellow food coloring, optional
Dry Ingredients
- 2 ¼ cups Gluten Free 1-to-1 Baking Flour
- 2 teaspoon baking powder
- pinch of salt
- ¼-1/2 cup powdered sugar
Instructions
- 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).
- In a medium mixing bowl combine all dry ingredients EXCEPT for the powdered sugar together until well combined.
- Slowly add the dry ingredients to the wet ingredients. Stir until completely combined and a smooth dough forms.
- 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.
- 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.
- Remove from the oven to cool briefly on the cookie sheet before carefully being moved to a cooling rack to finish cooling. Enjoy!
Nutrition Information:
Yield: 24 Serving Size: 24 peopleAmount Per Serving: Calories: 175
These cookies are amazing! I filled mine with lemon frosting and it was super good.
Yay! So glad that you loved them! They are so good! I love your idea of the lemon frosting! YUM! Thanks for coming back to let others know about your recipe experience. This helps others decide whether or not to try it out too!
Great Recipe
I’m so glad that you loved them! And thank you for taking the time with busy schedules and everything, to come back and write a review! Reviews help others visiting the site!
These looks tasty!