Gluten Free Lemon Crinkle Cookies {Dairy Free Option}
These lemon crinkle cookies are simply perfection. From their super soft cake like texture to their light lemon flavor, they are my new favorite cookie. Bring these to your Easter celebration or surprise your mom for Mother’s Day with this perfect springtime treat.
Well it’s Springtime in Colorado! The weather is beautiful and its time to break out some delicious spring inspired recipes. These lemon crinkle cookies are absolutely to die for and their light lemon flavor really captures this wonderful season perfectly.
When I was testing this recipe I found that many lemon cookies out there were either too tart, too sweet, or just too artificial tasting. In my opinion lemon is supposed to be subtle and not overly sweet which is what I was going for in this recipe. You won’t find any artificial lemon flavorings or dyes in this recipe which is just how they are meant to be, simple, pure, and delicious.
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Lemon Crinkle Cookie Ingredients
- Gluten Free Flour (I used Bob’s Red Mill 1:1)
- Granulated Sugar
- Balking Powder
- Salt
- Lemon Zest
- Lemon Juice
- Unsalted Butter (substitute vegan butter for dairy free option)
- Large Eggs
- Vanilla Extract
- Powdered Sugar
What Makes These Cookies So Amazing?
These Lemon Crinkle cookies are exactly what a lemon cookie is supposed to be. They are soft with a light lemon flavor and not overly sweet. By using fresh lemon juice and lemon zest instead of lemon extract these cookies have a more natural flavor. I toned down the sugar of these cookies to emphasize the more natural lemon flavor and make it easier to eat more than one. After all, who just eats one cookie, right? These cookies are so quick and easy, you’ll feel like you missed a step, but they are just that easy! Ready in under 20 minutes make these one of your go to springtime recipes any day of the week.
Can I Make These Dairy Free?
Absolutely! Simply substitute the unsalted butter for vegan butter and you’re good to go. I’ve made these dairy free before and I honestly couldn’t tell the difference.
What If I Want A Stronger Lemon Flavor?
I like the lemon flavor to be subtle but some people like a little more punch. If that’s you, try adding a teaspoon of lemon extract to the dough with the lemon juice to give it some extra oomph. I did this for one of the test batches for this recipe and they came out great!
Can I Use A Different Flour Blend?
I made this recipe using Bob’s Red Mill 1:1 but I also tried a few others just to make sure they would work. The other brands I tested were Cup4Cup and Better Batter, both work great. You’ll get similar results with most rice based gluten free flour blends. One thing to keep in mind is if the flour blend you use doesn’t contain xanthan gum you’ll want to add a teaspoon to your dry ingredients to get the best results.
Gluten Free Lemon Crinkle Cookies {Dairy Free Option}
Equipment
- 2 Mixing Bowls
- 1 baking sheet
- Parchment Paper
- 1 whisk
- 1 Rubber Spatula
- 2 oz cookie scoop
- Measuring Cups
- Measuring Spoons
- 1 microplane zester
Ingredients
- 2 ¼ cups gluten free flour (I used Bob's Red Mill 1:1)
- 1 tsp baking powder
- pinch of salt
- 2 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- ½ cup unsalted butter softened (use vegan butter for dairy free substitute)
- 3 tbsp lemon juice
- zest of 1 large lemon
- 1/2 cup powdered sugar set aside for dipping cookies
Instructions
- Preheat oven to 350°F and move oven rack to the center position. Line a baking sheet with parchment paper. in a small bowl measure out powdered sugar and set aside.
- In a mixing bowl cream together the softened butter, sugar, eggs, and vanilla extract until light and fluffy, about 2 minutes.
- add the dry ingredients to the wet and use a rubber spatula to mix until a smooth dough forms with no clumps of flour. add the lemon juice and lemon zest and lightly mix until fully incorporated.
- Use a 2 oz cookie scoop or large spoon to scoop golf ball size balls of dough into the bowl with powdered sugar. coat each cookie completely and shake off any excess powdered sugar. Place onto a prepared baking sheet 2 inches apart. Bake for 10-12 minutes or until the cookies are crinkled on the tops (see notes). Remove from the oven and allow to cool slightly before carefully moving them to a cooling rack to cool completely. Enjoy!