Gluten-Free Lemon Crinkle Cookies (Dairy-Free)
Soft, chewy gluten-free lemon crinkle cookies with a bright citrus flavor and a beautiful powdered sugar crinkle top. Dairy-free and easy to make in under 30 minutes.
Ingredients
Dry Ingredients:
- 2¼ cups gluten-free 1-to-1 flour blend (containing xanthan gum)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1¼ cups granulated sugar
- ½ cup dairy-free butter, softened (Country Crock Plant Butter, Earth Balance, or Smart Balance)
- 1 large egg + 1 egg yolk
- 1 tablespoon fresh lemon juice
- 1½ to 2 teaspoons fresh lemon zest
- ½ teaspoon lemon extract
- ½ teaspoon vanilla extract
Coating:
- ½ cup powdered sugar (or granulated sugar)
Note: One fresh lemon provides enough juice and zest for this recipe.
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
- Zest and juice one lemon. Measure out 1 tablespoon of juice and 1½ to 2 teaspoons of zest. Set aside
- In a stand mixer or with a hand mixer, beat the dairy-free butter and sugar together until light and creamy, about 2 minutes.
- Add the egg, egg yolk, lemon juice, lemon zest, lemon extract, and vanilla. Mix until combined.
- Add the flour mixture and mix until a dough forms. If the dough is very soft or sticky, cover and refrigerate for 2 hours before proceeding.
- Use a cookie scoop to portion dough into balls. Roll each ball generously in powdered sugar until fully coated.
- Place coated dough balls at least 2½ inches apart on prepared baking sheets.
- Bake for 11 minutes (small scoop, 1 tablespoon) or 13 minutes (medium scoop, 1½ tablespoons), until the edges are just set.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Flour: Use a 1-to-1 GF blend such as Better Batter or Pamela's Artisan Blend. If your blend does not contain xanthan gum, add ½ teaspoon per cup of flour.
Measuring flour: Fluff the flour first, then spoon into the measuring cup and level off. Do not scoop directly from the bag.
Butter: Softened but still slightly cool. Do not use melted butter.
Lemon: Fresh lemon only for best flavor. Bottled juice will work in a pinch but the flavor will not be as bright.
Storage: Store in an airtight container at room temperature for 3–4 days, or freeze for up to 3 months.
Freezing raw dough: Scoop and freeze dough balls on a lined sheet. Once frozen, transfer to a freezer bag. Bake from frozen at 330°F for 2–3 extra minutes, rolling in powdered sugar just before baking.