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.