Gluten-Free Lemon Crinkle Cookies

Ingredients

• 0.5 cup Unsalted butter (softened to room temperature)
• 0.75 cup Granulated sugar (plus extra for rolling)
• 1 Egg (large, room temperature)
• 1 tbsp Lemon zest (freshly grated)
• 1 tbsp Lemon juice (freshly squeezed)
• 1 tsp Vanilla extract
• 1.75 cup Gluten-free flour blend (with xanthan gum)
• 1 tsp Baking powder
• 0.25 tsp Salt
• 0.5 cup Powdered sugar (for rolling)

Steps

1. 1

   Preheat your oven to 350°F (180°C) and line two large baking sheets with parchment paper.

2. 2

   In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.

3. 3

   Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture. Beat until well combined.

4. 4

   In a separate bowl, whisk together the gluten-free flour blend, baking powder, and salt.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Cover and chill the dough in the refrigerator for at least 30 minutes to make it easier to handle.

6. 6

   Scoop about 1 tablespoon of dough at a time and roll into balls. Roll each ball first in granulated sugar, then generously in powdered sugar until completely coated.

7. 7

   Place the balls on the prepared baking sheets, spaced about 2 inches apart.

8. 8

   Bake for 10-12 minutes, or until the cookies have spread, crinkled, and the edges are just set (they should still be soft in the middle).

9. 9

   Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

For the best crinkle effect, ensure you roll the dough balls in granulated sugar before the powdered sugar; this prevents the powdered sugar from absorbing into the dough. Chilling the dough is essential for the texture and to prevent over-spreading.

Nutrition per serving

• dessert
• cookies
• lemon
• gluten-free
• baked
• crinkle cookies
• spring