I still remember the first time I had a lemon crinkle cookie. I was at my grandma’s house, and she pulled them out of the oven with that golden, crackly top, dusted in powdered sugar like fresh snow. The scent of lemon filled the kitchen, and one bite in, I was hooked—soft, slightly chewy, and bursting with sunshiney citrus flavor.
Years later, when I had to cut out gluten, I was determined to recreate that same magic. After a whole lot of trial and error (and some truly terrible cookie flops), I finally nailed it. These gluten-free lemon crinkle cookies are exactly what I wanted—soft in the middle, crisp around the edges, and packed with bright lemon flavor.
If you love lemon, if you love soft cookies, if you love simple recipes that taste like they came from a bakery—you’re in the right place.
Tips for the Best Cookies
✔ Don’t skip the chilling – It keeps the dough from spreading too much.
✔ Use fresh lemon zest and juice – Bottled just won’t cut it here.
✔ Coat generously in powdered sugar – That’s how you get the best crinkles!
✔ Make ahead? Yes! Store the dough in the fridge for up to 2 days or freeze for 3 months.
Variations & Substitutions
- Dairy-Free? Swap butter for vegan butter.
- Egg-Free? Try a flax egg (1 tbsp ground flax + 2.5 tbsp water).
- Extra Lemon? Add ½ teaspoon of lemon extract for even more punch.
Serving & Storage
These cookies are perfect with a cup of tea, as an after-dinner treat, or honestly, just because you deserve a cookie.
Store them in an airtight container at room temp for up to 4 days or freeze for longer.
Gluten-Free Lemon Crinkle Cookies
- Total Time: 22 minutes
- Yield: 20 cookies 1x
- Diet: Gluten Free
Description
Soft, chewy, and bursting with fresh lemon flavor, these gluten-free crinkle cookies are a citrus lover’s dream.
Ingredients
Dry:
- 1 ¾ cups (210g) gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet:
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For Rolling:
- ⅓ cup powdered sugar (for that classic crinkle look)
Instructions
- Mix Dry Ingredients – In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter & Sugar – In a large bowl, use an electric mixer to beat the butter and sugar together until light and fluffy (about 2 minutes).
- Add the Wet Ingredients – Mix in the egg, egg yolk, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine Wet & Dry – Gradually add the dry ingredients into the wet, mixing on low speed until just combined. The dough will be soft but thick.
- Chill the Dough – Cover and refrigerate for at least 30 minutes. This helps the cookies hold their shape and intensifies the flavor.
- Preheat & Prep – Heat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll & Coat – Scoop about 1 tablespoon of dough, roll into a ball, then generously coat in powdered sugar.
- Bake – Place the dough balls 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the edges are set and the tops have that perfect crinkled look.
- Cool & Enjoy – Let cookies cool on the pan for 5 minutes before transferring to a wire rack. Try to wait until they’re cool before eating… or don’t. I won’t judge.
Notes
For best results, chill the dough before baking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: ~130
- Sugar: 10g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
