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.
Yield: 16 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
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.
Nutrition
Calories: 168kcal | Carbohydrates: 31g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 119mg | Potassium: 10mg | Fiber: 1g | Sugar: 11g | Vitamin A: 248IU | Calcium: 20mg | Iron: 0.1mg