5 from 12 votes

Prep Time : 20

Cook Time : 12

These gluten free lemon crinkle cookies are like chewy lemon sugar cookies with the beautiful crackly sugar top of crinkle cookies, and plenty of bright lemon flavor.

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These gluten free lemon crinkle cookies remind me of the chewiest, almost fudgy sugar cookie, but with the lovely cracks and craters of the classic crinkle. And, of course, tons of bright lemon flavor and tanginess.

Closeup image of 2 round yellow cookies with crusty white layer on small round metal plate

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How to ensure a crinkly white top on these cookies

I'm a very big fan of this basic cookie form, both as gf chocolate crinkle cookies (the original) and its cousin, gf red velvet crinkle cookies. But if you've ever made any kind of crinkle cookies, you may have found getting that crater-like top to be rather hit-or-miss.

There are two elements to the texture of these cookies: the separation on the top, creating craters, and the white sugar shell that (hopefully) survives the heat of the oven. I've got tons of tips for how to ensure beautiful, delicious results that go beyond the right ingredients (although of course those are super important, to start).

Round yellow cookie with a bite taken on small white plate

For the craters in your gf lemon crinkle cookies

There are two things that are essential to achieving the craters on top: dough that hasn't been handled and smoothed too much, and the right amount of heat in the oven. With clean fingers, press in any very rough edges around the sides of the cookies, but leave the top prickly.

Particularly with this lemon recipe, preparing the dough in precisely the right form requires a rough dough, so the dough separates readily in the oven. The chocolate and red velvet varieties seem to crackle a bit more readily.

To encourage that dough separation, I also like to start with a 375°F oven that I immediately reduce to 350°F after the baking sheet is placed inside. The temperature slowly falls to a temperature that allows the cookies to bake fully but still stay soft, and the initial heat encourages the separation.

Tips for getting the sugar on your lemon crinkle cookies right

The key to getting the sugar on top to remain opaque is to double-dip the pieces of raw cookie dough. After scooping the dough, you'll coat it twice in sugar, handling each piece as gently as possible.

You can use confectioners' sugar for both coatings. Just pause for a few moments in between coating since the dough will absorb a bit of the sugar.

You can also coat the pieces first in granulated sugar, and then follow with confectioners' sugar. I prefer the way the cookies taste a bit that way, since confectioners' sugar alone can be a bit tooth-aching.

Raw mounds of yellow cookie dough with confectioners' sugar on white paper on gold metal tray

Extra insurance for a white crust on your gf lemon crinkle cookies

This is for the overachievers (I feel you)! When the cookie dough bakes in the oven, the craters clearly won't have a white sugar crust on them. But the confectioners' sugar on the outside of the dough can also melt into the dough in the oven.

To ensure a whiter crust, try moistening the tops of the fully prepared mounds of dough with a clean, wet finger. Then dust the tops lightly with more confectioners' sugar, and brush off the excess with a pastry brush.

If you'd rather have cutout lemon cookies, with tons of lemon flavor and less mess, try our gluten free lemon cookies recipe instead!

Closeup image of baked round yellow cookies with white powder on white paper on tray

Gluten free lemon crinkle cookies: Ingredients and substitutions

Gluten free dairy free lemon crinkle cookies

To replace the butter in these cookies with a dairy-free alternative, I would go with my old standby, vegan butter. My favorite brands are Miyoko's Kitchen and Melt. I would not use Earth Balance buttery sticks here.

Gluten free egg free lemon crinkle cookies

There are two eggs in this recipe, and you might be able to replace them with 2 “chia eggs.” For each chia egg, place 1 tablespoon ground white chia seeds and 1 tablespoon lukewarm water in a small bowl, then mix and allow it to gel.

Since these cookies are all about the texture, I'm not sure an egg replacement will produce the same results, though.

Gluten free lemon crinkle cookies without cornstarch

If you can't have corn, you can replace the cornstarch with potato starch or arrowroot. Be sure the confectioners' sugar you're using is corn-free. There are some that use tapioca starch instead of cornstarch, so look for those.

Overhead image of four lemon crinkle cookies on two small white plates and a cut lemon on a small metal plate

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Gluten Free Lemon Crinkle Cookies

These gluten free lemon crinkle cookies are like chewy lemon sugar cookies with the beautiful crackly sugar top of crinkle cookies, and plenty of bright lemon flavor.

Course: Cookies, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 12

Yield: 16 cookies

Author: Nicole Hunn

Ingredients

1 ½ cups (210 g) all purpose gluten free flour blend (I used Better Batter; please click through for info on appropriate blends)
¾ teaspoon xanthan gum (omit if your blend already contains it)
¼ cup (36 g) cornstarch if you're using Cup4Cup, replace cornstarch with more Cup4Cup
1 teaspoon baking powder
½ teaspoon kosher salt
⅞ cup (175 g) granulated sugar
Zest of 1 lemon finely grated (at least 1 heaping tablespoon)
10 tablespoons (140 g) unsalted butter at room temperature
2 (100 g (weighed out of shell)) eggs at room temperature, beaten
Juice of 1 lemon (at least 2 generous tablespoons)
1 cup (115 g) confectioners’ sugar (for coating) (See Recipe Notes)

Instructions

Preheat your oven to 375°F (See Recipe Notes). Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, salt, granulated sugar, and lemon zest. Whisk to combine well, breaking up any clumps of zest.
Create a well in the center of the dry ingredients and add the butter, eggs, and lemon juice. Mix until all the ingredients are just combined. Be careful not to overmix.
Scoop the dough into portions about 1.5 tablespoons each with a spring-loaded ice cream scoop or two spoons. Place about 2-inches apart on the prepared baking sheet. Using clean fingers, pat down any very rough dough around the edges (but not on top).
Lift each mound of cookie dough gently and place into the confectioners’ sugar (See Recipe Notes) and toss to coat. Allow the dough to sit briefly, and then toss it in confectioners’ sugar again.
Return the mounds to their positions on the baking sheet.
For insurance, moisten the tops of the fully prepared mounds of dough, dust lightly with more confectioners’ sugar, and then brush off the excess with a pastry brush.
Place the baking sheet in the center of the preheated oven. Reduce the oven temperature to 350°F right away (See Recipe Notes).
Bake until the cookies are puffed and mostly set in the center (about 12 minutes; don’t over bake). Remove from the oven and allow to cool completely on the baking sheet before serving.

Notes

About the sugar for coating the raw dough.

You can coat the raw portions of cookie dough first in granulated sugar, and then in confectioners’ sugar. Or you can use confectioners’ sugar each time. I prefer the taste of granulated sugar for the first coating, but the confectioners’ sugar make for a more beautiful cookie shell.

About the oven temperature.

For the best crinkly tops on your cookies, begin with your oven at 375°F and reduce the temperature immediately to 350°F. The temperature will fall slowly as the cookies bake.

If you’d rather not fuss with the temperature, just bake the cookies at 350°F the whole time.

Nutrition information is approximate and should not necessarily be relied upon.