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, BriGeeski.com
(staff favorite)
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Gluten-Free Lemon Crinkle Cookies
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Ingredients
- 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
Instructions
- 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.
- 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.
- Preheat oven to 350˚. Chill dough in refrigerator for 30–45 minutes. Place powdered sugar in a small bowl.
- 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.
Recipe Notes
Nutrition Facts
Gluten-Free Lemon Crinkle Cookies
Amount Per Serving
Calories 183
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 2g
10%
Monounsaturated Fat 1g
Cholesterol 17mg
6%
Sodium 51mg
2%
Total Carbohydrates 14g
5%
Sugars 7g
Protein 1g
2%
* Percent Daily Values are based on a 2000 calorie diet.
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
