Gluten Free Lemon Crinkle Cookies

These gluten free lemon crinkle cookies combine light fresh lemon flavors into soft and doughy cookies that are sprinkled in delicious powdered sugar before being baked for a quick 10 minutes! They’re a perfect addition to your Easter or Mother’s Day menu.

Recipe courtesy of J Trogstad from Bless Her Heart Y’all.

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Servings 24cookies
Prep Time 5minutes
Cook Time 10minutes
Submitted By J Trogstad
Rating
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  • 2
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  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 24cookies
Prep Time 5minutes
Cook Time 10minutes
Submitted By J Trogstad
Share this Recipe
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Ingredients
Ingredients
Instructions
  1. Preheat your oven to 350*F. In a large mixing bowl combine all wet ingredients together until well combined. Use as much yellow food coloring as you desire (or none at all).
  2. In a medium mixing bowl combine all dry ingredients EXCEPT for the powdered sugar together until well combined.
  3. Slowly add the dry ingredients to the wet ingredients. Stir until completely combined and a smooth dough forms.
  4. Roll dough into golf ball-sized balls and then roll them into a small bowl filled with the powdered sugar. Coat each ball on all sides with the powdered sugar.
  5. Place the cookie dough balls on a parchment paper lined baking sheet 2-3 inches apart and bake for 8-12 minutes or until the cookies are crinkled on the tops.
  6. Remove from the oven to cool briefly on the cookie sheet before carefully being moved to a cooling rack to finish cooling. Enjoy!
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