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!

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 24 people
Author J Trogstad


Dry Ingredients

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

Wet Ingredients

  • 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)


  1. Preheat your oven to 350*F. In a large mixing bowl combine all wet ingredients (except the food colorings) together until well combined.

  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.  Divide the dough into two even amounts and add food coloring to each half to get the desired pink and yellow colors.

  4. 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.

  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!