Delicious Living
Gluten-Free Lemon Crinkle Cookies
  • 2 cups gluten-free all-purpose flour (TRY: Bob's Red Mill Gluten Free 1 to 1 Flour)
  • ½ teaspoon salt
  • 1½ teaspoons baking powder
  • 1 cup sugar
  • 3 teaspoons lemon zest
  • ½ cup butter, room temperature
  • 2 eggs, room temperature
  • ¼ cup fresh lemon juice
  • ½ teaspoon vanilla extract
  • ½ cup powdered sugar

Gluten-Free Lemon Crinkle Cookies

Recipe by Bri Grajkowski | Photo by Jennifer Olson | Delicious Living
  • Serves: 36 people

I love this gluten-free lemon cookie recipe because it has such a fresh and vibrant taste. My readers love it because it is a quick and easy cookie to make for friends and family who want a gluten-free treat.

- Bri Grajkowski,

(staff favorite)

  1. In a medium bowl, combine flour, salt and baking powder; set aside. In a small bowl, combine sugar and lemon zest, rubbing zest into sugar with your fingers; set aside.
  2. Using a mixer, combine butter with sugar mixture until combined and fluffy. Add eggs, one at a time, until well mixed. Add lemon juice and vanilla extract. Slowly add flour mixture, 1 cup at a time, and mix until combined.
  3. Preheat oven to 350˚. Chill dough in refrigerator for 30–45 minutes. Place powdered sugar in a small bowl.
  4. Roll small scoops of dough into ½-inch balls, and roll each ball in powdered sugar until coated. Arrange dough balls on a parchment-lined baking sheet, 2 inches apart. Bake about 12 minutes or until tops of cookies crinkle.

PER SERVING (1 cookie): 83 cal, 5g fat (1g mono, 0g poly, 2g sat), 17mg chol, 51mg sodium, 14g carb (0g fiber, 7g sugars), 1g protein

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