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.
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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).
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.
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!
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.
Gluten Free Lemon Crinkle Cookies
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
Nutrition
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Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Anna says
Can you make the dough ahead of time and freeze it?
Nicole Hunn says
Hi, Anna, you can make this cookie dough ahead of time, shape it without tossing it in confectioners’ sugar, and then freeze it. You’ll need to let it come to room temperature again before you can coat the dough in sugar and bake it, though.
Lauren says
I made these today and they turned out perfect. I used the Bob’s Red Mill Gluten Free Cup 4 Cup Baking flour, Please note that I have read your page on gluten free flour blends and wish that I could easily purchase them here in Canada. Unfortunately I can’t purchase them in store and to purchase them online is at least $100 Canadian plus tax for a small 2 pound bag of flour. Thank you so much for providing gluten free recipes that taste just as good or better than the gluten version.
Nicole Hunn says
I totally understand, Lauren. Unfortunately, Bob’s Red Mill blends are very inconsistent, so sometimes they’ll work relatively well, and other times they won’t. I would definitely avoid using it in yeast breads in particular, as they really won’t turn out. If you’d like to use a better blend, I highly recommend considering buying the individual flours to build my “mock Better Batter” or “mock Cup4Cup” blends that are explained on the flour blend page. They are perfect for people outside the U.S. who really can’t buy my recommended blends ready-made. I hope that’s helpful, and thank you for sharing your experience!
Lauren says
I made these cookies earlier today with the Bob’s Red Mill cup for cup baking flour and they turned out perfect. Thank you so much for providing gluten free recipes that actually taste as good or better than the gluten version.
Leigh Ann Ritchey says
Curious why you recommend against earth balance buttery sticks.
Nicole Hunn says
They have a lot of moisture in them, and cause a lot of spread in cooking that are meant to hold their shape, like these. The moisture balance of these cookies is formulated for butter. Any substitution needs to approximate that as much as possible, and Earth Balance doesn’t do that at all.
Wendy Busenbark says
I made these today and they were yummy! I’m at a high a high altitude, so I believe that is that should ave cooked them for a minute or two longer. They were a little underdone, but even my non-gluten free husband thought they were good.
Nicole Hunn says
Hi, Wendy, I would always use whatever high altitude adjustments you always use. There’s always a difference, but I can’t give any advice on that since I can’t replicate the condition!
Janet Knesek says
Ok so I tried these and sooo easy to make. I did find that the longer they sit the less crumbly they are , but a girl has to learn the hard way, lol. I love these and so does hubby. Will be making them again for girls weekend. Thanks.
Nicole Hunn says
Well, I’ve learned the hard way over the years, Janet, so I try to save you from yourself (that’s why the instructions say to let them cool completely on the baking sheet), but sometimes, that’s just not in the cards! So glad you both love them. :)
Marcia Crabtree says
I love lemon and have an extremely prolific lemon tree! This sounds great! Thank you for all of your GF recipes. Much appreciated.
Nicole Hunn says
It is my dream to live somewhere that I can (and do!) have a prolific lemon tree, Marcia. Take full advantage!!
Eve says
Excited to try. My granddaughter loves lemon pastries. Thank you for the recipe 💕
Chris says
I agree with George. Crinkle Cookies are always a hit. Time to try a lemon version. Just in time for Easter Dinner.
George G says
Thanks Nicole, I was just looking for a new cookie! I’ve made the chocolate crinkle cookies several times, and they are a big hit. I love lemon, so I can’t wait to try these.
Nicole Hunn says
I think these are right up your alley then, George!