Gluten-Free Lemon Crinkle Cookies (Dairy-Free)

What are Crinkle Cookies?

Crinkle cookies are basically cookie dough balls that have been rolled in powdered sugar and baked. Once baked, the dough expands to create a “crinkled” effect on the surface, hence the name “crinkle cookies”.

I made these chocolate crinkle cookies recently, and today we’re making a more citrusy version with these lemon crinkle cookies!

Are Lemon Crinkle Cookies Gluten-Free?

Classic lemon crinkle cookies are usually made with regular wheat flour (which contains gluten) and hence they are not gluten-free, and not safe for those with Celiac disease or gluten intolerances.

However, today we’ll be making a a gluten-free and dairy-free recipe for lemon crinkle cookies, so let’s get started!

Why This Recipe Works:

• Simple Ingredients: The main ingredients required for this lemon crinkle cookie recipe are easily accessible at the local grocery stores (nothing fancy required!).
• Easy to Make: Preparing the dough is a matter of mixing the dry ingredients with the wet ingredients, and then chilling it before shaping the dough into balls and rolling them in powdered sugar and baking.
• Totally Gluten-Free & Dairy-Free: The best part is that these lemon crinkle cookies are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free lemon crinkle cookies recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions

• Gluten-Free Flour Blend: I recommend using a good-quality gluten-free measure-for-measure flour (a gluten-free 1:1 substitute for regular flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Cornstarch: Cornstarch acts as a binder for the ingredients. Alternatively, if you are allergic to corn, you may use tapioca starch or arrowroot starch instead.
• Baking Soda: Baking Soda is the only leavening agent used in this lemon crinkle cookies recipe, so make sure to add it in.
• Butter: I used unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free. You may use coconut oil if you prefer (if so, I recommend using refined coconut oil which has a more neutral flavor as opposed to extra virgin coconut oil, which has a more pronounced coconut smell and taste). If you are not lactose-intolerant, feel free to use regular unsalted butter instead.
• Sugar: I used granulated white sugar, but you may also use cane sugar or maple sugar  if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Egg: The egg is essential for binding the ingredients together. I have not made this gf lemon crinkle cookies recipe without egg, so I don’t know how that would turn out. However, if you are allergic to eggs or simply wish to make this egg-free, you may try using acquafaba or an egg-replacer. (If you do make this without egg, please let me know how it goes in the comments below, I’d love to know!).
• Lemon Juice: For the best flavor, I highly recommend using fresh lemon juice. However, if you don’t have fresh lemon juice, bottled lemon juice will work too.
• Lemon Zest: For best results, I recommend grating the fresh lemon zest just before using it.
• Vanilla Extract: I like adding a bit of vanilla extract for some extra flavor.
• Powdered Sugar: Powdered sugar (also known as icing sugar or confectioners’ sugar) is sugar that has been processed into a very fine powder. If you are diabetic or insulin-resistant, I highly recommend using powdered lakanto monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

How to Make Gluten-Free Lemon Crinkle Cookies (Step by Step):

1. Combine Dry Ingredients

In a large bowl mix the gluten-free measure-for-measure flour, xanthan gum (if using), cornstarch, salt and baking soda. Set aside.

2. Cream Butter and Sugar

In another large mixing bowl using a hand mixer or stand mixer cream the dairy-free butter and granulated sugar until you get a light and fluffy mixture.

3. Add Egg, Lemon Juice, Zest and Vanilla

Beat in egg, add lemon juice, lemon zest and vanilla extract. Mix until well combined.

4. Add Flour Mixture

Gradually add in the flour mixture. The batter-like cookie dough should be thick, sticky but creamy.

5. Chill Dough

Cover the bowl with plastic wrap and refrigerate for 2 hours (this is important to make the dough harder and easier to manage). Once chilled, remove cookie dough from the refrigerator.

6. Preheat and Line

Towards the end of the dough chilling period, preheat the oven to 350 F and line a large baking sheet with parchment paper or a silpat (silicone mat).

7. Form Dough Balls

Using a cookie scoop, scoop out tablespoon-sized portions of dough and roll them into 2 inch balls.

8. Roll in Powdered Sugar

Place the powdered sugar in a small bowl and roll each dough ball in the powdered sugar.

9. Place on Prepared Baking Sheet and Flatten

Place the cookie dough balls on a cookie sheet at 3 inches apart. Flatten the cookie dough balls slightly by gently pressing down on each dough ball with the bottom of a glass or your fingers.

10. Bake Until Golden

Bake cookies for 11- 13 minutes until the edges of the cookies are lightly golden.

11. Cool Cookies Completely

Cool them for about 5 minutes on the baking sheet then transfer them to a cooling rack.

12. Enjoy

Serve and enjoy!

Dish by Dish Tips/Tricks:

• Freezing the Dough: The unbaked cookie dough can be wrapped in plastic wrap and frozen for up to 3 months before using. Let the frozen dough thaw completely in the fridge overnight before forming dough balls and rolling in powdered sugar and baking.
• Enhance Lemon Flavor: If you want a stronger lemon taste, feel free to add 1/2 teaspoon of lemon extract to the wet ingredients.

Recipe FAQs:

Other Gluten-Free Cookies to Bake:

• Chocolate Crinkle Cookies (Gluten-Free, Dairy-Free)
• Crunchy Almond Biscotti (Gluten-Free, Dairy-Free)
• Gingerbread Cookies (Gluten-Free, Dairy-Free)
• Snowball Cookies (Gluten-Free, Dairy-Free)
• Easy Monster Cookies (Gluten-Free)
• Chewy Sugar Cookies (Gluten-Free, Dairy-Free)

Gluten-Free Lemon Desserts You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Lemon Crinkle Cookies (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Felicia Lim
• Total Time: 2 hours 33 minutes
• Yield: 12 cookies 1x
• Diet: Gluten Free

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Description

Deliciously good, these gluten-free lemon crinkle cookies are crispy on the outside and chewy inside, and filled with fresh citrus lemon flavor. Bake a batch for your holiday cookie exchange, or whenever you want some lemon cookies! Totally dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 2 1/2 cups gluten-free measure-for-measure flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 3/4 cup unsalted dairy-free butter
• 1 cup granulated white sugar
• 1 egg, room temperature
• 4 tablespoons lemon juice
• 2 tablespoons lemon zest
• 2 teaspoons vanilla extract
• 1 cup powdered sugar, for rolling

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Instructions

1. Combine dry ingredients: In the medium mixing bowl mix the gluten-free measure-for-measure flour, xanthan gum (if using), cornstarch, salt and baking soda. Set aside.
2. Cream Butter and Sugar: In a large mixing bowl using a hand mixer or stand mixer cream the dairy-free butter and granulated sugar until you get a light and fluffy mixture.
3. Add Egg, Lemon Juice, Zest and Vanilla: Beat in egg, add lemon juice, lemon zest and vanilla extract. Mix until well combined.
4. Add Flour Mixture: Gradually add in the flour mixture. Dough should be thick, sticky but creamy.
5. Chill Dough: Cover the bowl with plastic wrap and refrigerate for 2 hours (this is important to make the dough harder and easier to manage). Remove cookie dough from the refrigerator.
6. Preheat and Line: Towards the end of the dough chilling period, preheat the oven to 350 F and line a large baking sheet with parchment paper or a silpat (silicone mat).
7. Form Dough Balls: Using a cookie scoop, scoop out tablespoon-sized portions of dough and roll them into balls.
8. Roll in Powdered Sugar: Place the powdered sugar in a small bowl and roll each dough ball in the powdered sugar.
9. Place on Baking Sheet and Flatten: Place the cookie dough balls on a baking sheet at 3 inches apart. Flatten the cookie dough balls slightly by gently pressing down on each dough ball with the bottom of a glass or your fingers.
10. Bake Until Golden: Bake for 11- 13 minutes until the edges of the cookies are lightly golden.
11. Cool Cookies Completely: Cool them for about 5 minutes on the baking sheet then transfer them to a cooling rack.
12. Enjoy: Serve and enjoy!

Notes

Gluten-Free Flour Blend: I recommend using a good-quality gluten-free measure-for-measure flour (a gluten-free 1:1 substitute for regular flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Cornstarch: Cornstarch acts as a binder for the ingredients. Alternatively, if you are allergic to corn, you may use tapioca starch or arrowroot starch instead.

Baking Soda: Baking Soda is the only leavening agent used in this lemon crinkle cookies recipe, so make sure to add it in.

Butter: I used unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free. Alternatively, you may use coconut oil if you prefer (if so, I recommend using refined coconut oil which has a more neutral flavor as opposed to extra virgin coconut oil, which has a more pronounced coconut smell and taste).

Sugar: I used granulated white sugar, but you may also use cane sugar or maple sugar  if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Egg: The egg is essential for binding the ingredients together. I have not made this gf lemon crinkle cookies recipe without egg, so I don’t know how that would turn out. However, if you are allergic to eggs or simply wish to make this egg-free, you may try using acquafaba or an egg-replacer. (If you do make this without egg, please let me know how it goes in the comments below, I’d love to know!).

Lemon Juice: For the best flavor, I highly recommend using fresh lemon juice. However, if you don’t have fresh lemon juice, bottled lemon juice will work too.

Lemon Zest: For best flavor, I recommend grating the lemon zest just before using it.

Vanilla Extract: I like adding a bit of vanilla extract for some extra flavor.

Powdered Sugar: Powdered sugar (also known as icing sugar or confectioners’ sugar) is sugar that has been processed into a very fine powder. If you are diabetic or insulin-resistant, I highly recommend using powdered lakanto monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

Storing/Freezing: To store, place the lemon crinkle cookies in an airtight container and store at room temperature for up to 4 days. To freeze, place the cooled lemon crinkle cookies in a freezer-safe container or freezer bag and freeze for up to 2 months. Let the frozen cookies thaw completely overnight in the refrigerator before eating.

Freezing the Dough: The unbaked cookie dough can be wrapped in plastic wrap and frozen for up to 3 months before using. Let the frozen dough thaw completely in the fridge overnight before forming dough balls and rolling in powdered sugar and baking.

• Prep Time: 20 mins
• Chilling Time: 2 hours
• Cook Time: 13 mins
• Category: Cookies
• Method: Baking
• Cuisine: American