Strawberry Lemonade Crinkle Cookies
This strawberry lemonade crinkle cookies recipe combines zesty lemon flavors with sweet strawberry hints in a soft and fluffy crinkle cookie! These moist gluten free cookies are a great little snack or dessert all summer long!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 24 people
- 2 1/4 cup Gluten Free Baking Flour
- 2 tsp baking powder
- pinch of salt
- 1/4 cup powdered sugar
- 1 cup granulated sugar
- 2 large eggs beaten
- 1/2 cup unsalted butter softened
- 2 TBSP lemon juice
- 1 1/2 tsp lemon extract
- 4 tsp strawberry extract
- yellow and red food coloring (optional)
Preheat your oven to 350*F. In a large mixing bowl combine all wet ingredients (except the food colorings) together until well combined.
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. Divide the dough into two even amounts and add food coloring to each half to get the desired pink and yellow colors.
Roll dough into golf ball-sized balls (using part of the pink dough and part of the yellow dough) 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!