What are Crinkle Cookies?

Crinkle cookies are a charming type of cookie characterized by their distinctive cracked or “crinkled” surface, achieved by rolling the cookie dough balls in a thick layer of powdered sugar before baking. As the cookie dough expands in the oven, the powdered sugar coating breaks apart, creating that signature snowy, textured look. This method not only adds visual appeal but also contributes to the delightful contrast of a sweet, slightly crisp exterior and a soft, chewy center. While the most common version is chocolate, like my popular chocolate crinkle cookies, the concept can be adapted to many flavors, and today we’re celebrating the vibrant taste of lemon!

Are Lemon Crinkle Cookies Gluten-Free?

Traditionally, most lemon crinkle cookie recipes call for regular wheat flour, which contains gluten. This means classic versions are not suitable for individuals with Celiac disease, gluten intolerance, or those following a gluten-free diet. However, with the increasing availability of high-quality gluten-free flour blends, it’s now easier than ever to adapt beloved recipes. This particular recipe has been carefully developed to be 100% gluten-free and dairy-free, ensuring that everyone can enjoy these delicious treats without worry. We’ll be using specific ingredients and techniques to achieve the perfect texture and flavor, making them indistinguishable from their gluten-containing counterparts.

Why This Gluten-Free Lemon Crinkle Cookie Recipe Works:

This recipe isn’t just a gluten-free alternative; it’s a truly exceptional cookie in its own right. Here’s why you’ll love it:

• Simple, Accessible Ingredients: You won’t need to hunt for obscure items. All the main ingredients for these lemon crinkle cookies are readily available at most local grocery stores, making the baking process straightforward and enjoyable.
• Effortless Preparation: Don’t let the delicious results fool you; these cookies are surprisingly easy to whip up. The process involves simple mixing of dry and wet ingredients, a crucial chilling period for optimal texture, and then shaping the dough before baking. It’s a perfect recipe for bakers of all skill levels.
• Perfect Crispy & Chewy Texture: We’ve perfected the balance to ensure these cookies come out with that coveted crispy edge and a wonderfully chewy, soft center. The powdered sugar coating adds to this textural delight, creating a beautiful contrast in every bite.
• Vibrant, Fresh Lemon Flavor: Bursting with natural lemon zest and juice, these cookies deliver an incredibly bright and refreshing citrus punch. It’s the kind of zesty flavor that truly elevates a cookie and makes it stand out.
• 100% Gluten-Free & Dairy-Free: This is a major highlight! Our recipe is specifically designed to be safe and delicious for those with Celiac disease, gluten sensitivities, or lactose intolerance. You get all the flavor and texture of traditional crinkle cookies without any dietary concerns.
• Ideal for Any Occasion: Their beautiful appearance and delightful flavor make them perfect for holiday cookie platters, potlucks, birthday parties, or simply as a comforting snack with your afternoon tea or coffee.

Key Ingredients You’ll Need:

Gathering your ingredients is the first step to baking these amazing gluten-free lemon crinkle cookies. Here’s a visual guide to what you’ll need, followed by important notes on substitutions and tips for the best results.

(For precise measurements and the full recipe, scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Essential Substitutions for Success

To ensure your gluten-free lemon crinkle cookies turn out perfectly every time, pay attention to these important ingredient notes and substitution suggestions:

• Gluten-Free Flour Blend: The quality of your gluten-free flour makes a big difference. I highly recommend using a good-quality gluten-free measure-for-measure flour (also known as a 1:1 gluten-free baking blend). Look for blends composed primarily of lighter flours and starches like rice flour, tapioca starch, corn starch, or potato starch. Avoid blends that have a high content of heavier flours such as garbanzo bean flour or other legume flours, as these can result in a dense, gritty, or undesirable texture.
• Xanthan Gum: This is a crucial ingredient in gluten-free baking as it mimics the elasticity and binding properties of gluten. If your chosen gluten-free flour blend does not explicitly state that it already contains xanthan gum (most good 1:1 blends do), then it’s essential to add xanthan gum separately as specified in the recipe. It helps prevent crumbling and gives your cookies a pleasant chew.
• Cornstarch: In this recipe, cornstarch contributes to the tender crumb and helps bind the ingredients together, resulting in a softer cookie. If you have a corn allergy or prefer an alternative, tapioca starch or arrowroot starch can be used as direct 1:1 substitutes without compromising the texture.
• Baking Soda: Baking soda is the sole leavening agent in these lemon crinkle cookies. It reacts with the acidic lemon juice to create carbon dioxide gas, which gives the cookies their rise and contributes to their soft texture. Ensure your baking soda is fresh for optimal results.
• Dairy-Free Butter: To keep this recipe entirely dairy-free, I use unsalted dairy-free butter (often labeled as vegan butter sticks). These products are designed to perform very similarly to regular butter in baking. If you prefer to use coconut oil, I recommend refined coconut oil, which has a neutral flavor. Extra virgin coconut oil has a more pronounced coconut aroma and taste, which might alter the delicate lemon flavor. If dairy is not an issue for you, feel free to use regular unsalted butter.
• Sugar: Granulated white sugar is used in this recipe for its clean sweetness. However, you can experiment with other granulated sugars like cane sugar or maple sugar if you prefer their flavor profiles. For those managing blood sugar levels, granulated monk fruit sweetener is an excellent 1:1 sugar substitute with a zero glycemic index, ensuring these cookies remain blood-sugar friendly.
• Egg: The egg plays a vital role in binding the ingredients, adding moisture, and contributing to the cookie’s structure and richness. While I haven’t personally tested this specific gluten-free lemon crinkle cookie recipe without an egg, if you need an egg-free option due to allergies, you could try using aquafaba (the liquid from a can of chickpeas) or a commercial egg replacer. Please note that results may vary, and the texture might be slightly different. (If you successfully make these egg-free, please share your experience in the comments – I’d love to hear how it turned out!).
• Lemon Juice: For the most vibrant and authentic lemon flavor, always opt for fresh lemon juice. The difference in taste is noticeable. However, if fresh lemons aren’t available, bottled lemon juice can be used in a pinch, though the flavor might be less intense.
• Lemon Zest: This is where a lot of the potent lemon aroma and flavor resides! Always zest your fresh lemons just before adding to the dough. The oils in the zest are volatile, and fresh zest provides the most aromatic and bright citrus notes.
• Vanilla Extract: A touch of vanilla extract rounds out the flavors beautifully, adding depth and a warm undertone that complements the bright lemon without overpowering it.
• Powdered Sugar: Also known as icing sugar or confectioners’ sugar, powdered sugar is essential for creating the signature crinkle effect. It’s finely ground sugar that adheres well to the dough and provides the white, cracked surface upon baking. For a sugar-free alternative, powdered Lakanto monk fruit sweetener is an excellent 1:1 substitute that works just as effectively for the crinkles and won’t impact blood sugar levels.

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

Follow these easy steps to bake a batch of these irresistible lemon crinkle cookies:

1. Combine Dry Ingredients

In a large mixing bowl, thoroughly whisk together the gluten-free measure-for-measure flour, xanthan gum (if your flour blend doesn’t include it), cornstarch, salt, and baking soda. Whisking ensures all the dry ingredients are evenly distributed, which is crucial for uniform leavening and texture in your cookies. Set this mixture aside.

2. Cream Butter and Sugar

In a separate large mixing bowl, use either a hand mixer or a stand mixer with the paddle attachment to cream together the dairy-free butter and granulated sugar. Beat on medium speed until the mixture becomes light, fluffy, and noticeably pale in color. This creaming process incorporates air, which contributes to the cookies’ light texture.

3. Add Egg, Lemon Juice, Zest, and Vanilla

Crack in the room-temperature egg and beat until fully incorporated. Then, add the fresh lemon juice, vibrant lemon zest, and vanilla extract. Mix until all these wet ingredients are well combined and the mixture is smooth and fragrant.

4. Gradually Add Flour Mixture

With the mixer on low speed, gradually add the whisked dry flour mixture to the wet ingredients. Mix until just combined. Be careful not to overmix, as this can develop the starches in gluten-free flour too much, leading to a tougher cookie. The resulting cookie dough should be thick and somewhat sticky, but creamy and cohesive.

5. Chill the Dough

Cover the bowl tightly with plastic wrap and refrigerate the cookie dough for a minimum of 2 hours. This chilling step is absolutely crucial for several reasons: it allows the gluten-free flours to fully hydrate, prevents the cookies from spreading too much during baking, and makes the dough much easier to handle and roll into balls. Once thoroughly chilled, remove the cookie dough from the refrigerator.

6. Preheat Oven and Prepare Baking Sheet

Towards the end of the dough chilling period (about 15-20 minutes before it’s ready), preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat (Silpat). This prevents sticking and ensures even baking.

7. Form Dough Balls

Using a cookie scoop (approximately tablespoon-sized), scoop out uniform portions of the chilled dough. Roll each portion gently between your palms to form smooth, 1.5 to 2-inch balls. Consistency in size ensures even baking.

8. Roll in Powdered Sugar

Pour the powdered sugar (or powdered monk fruit sweetener) into a small, shallow bowl. Roll each dough ball generously in the powdered sugar, ensuring it’s completely coated. For an extra prominent crinkle effect, you can even double-roll them, or roll them in a layer of granulated sugar first, then powdered sugar. This thick coating is what creates the beautiful white cracks during baking.

9. Place on Baking Sheet and Gently Flatten

Arrange the powdered sugar-coated cookie dough balls on the prepared baking sheet, spacing them about 3 inches apart to allow for spreading. To encourage a more pronounced crinkle pattern and a slightly wider cookie, gently flatten each dough ball slightly by pressing down with the bottom of a clean glass or your fingers. This small step makes a noticeable difference in the final look.

10. Bake Until Lightly Golden

Bake the cookies in the preheated oven for 11-13 minutes. Look for the edges of the cookies to be lightly golden, and the centers to be set but still appear soft. Avoid overbaking, as this can lead to a dry cookie. They will continue to set as they cool.

11. Cool Cookies Completely

Once baked, remove the baking sheet from the oven. Let the cookies cool on the baking sheet for about 5 minutes. This allows them to firm up slightly before you attempt to move them. Then, carefully transfer the warm cookies to a wire cooling rack to cool completely. Cooling completely is important for achieving the perfect crispy-chewy texture.

12. Serve and Enjoy!

Once cooled, your gluten-free lemon crinkle cookies are ready to be savored! Enjoy them with a cup of tea, a glass of milk (dairy-free, of course!), or simply on their own. They’re a perfect pick-me-up any time of day.

Dish by Dish Tips & Tricks for Perfect Lemon Crinkle Cookies:

• Freezing the Unbaked Dough: To get ahead or prepare for future cravings, the unbaked cookie dough is freezer-friendly! Simply wrap the dough tightly in plastic wrap, then place it in an airtight freezer bag. It can be frozen for up to 3 months. When ready to bake, transfer the frozen dough to the refrigerator overnight to thaw completely before proceeding with shaping, rolling in powdered sugar, and baking.
• Enhance Lemon Flavor: For those who truly adore a potent lemon zing, consider adding an extra 1/2 teaspoon of lemon extract to the wet ingredients along with the lemon juice and zest. This will intensify the citrus notes, giving you an even more pronounced lemony flavor.
• Achieving the Best Crinkles: The key to beautiful crinkles is a generous coating of powdered sugar. Don’t be shy! Ensure each dough ball is thoroughly covered. Also, the slight flattening before baking helps the cookie spread and crack more effectively, enhancing the visual appeal.
• Preventing Over-Spreading: If your cookies tend to spread too much, ensure your butter isn’t too soft when creaming, and most importantly, do not skip the chilling step. A properly chilled dough is crucial for maintaining shape and achieving the desired texture.

Recipe FAQs: Your Questions Answered

More Gluten-Free Cookie Recipes You’ll Love:

• 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)

Other Gluten-Free Lemon Desserts You’ll Adore:

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 from 1 review

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

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Description

These incredibly delicious gluten-free lemon crinkle cookies are a true delight! With a perfectly crispy exterior, a soft and chewy center, and an invigorating burst of fresh citrus flavor, they’re simply irresistible. This recipe is also completely dairy-free, making them suitable for many dietary needs. Bake a batch for your next holiday cookie exchange, a special occasion, or whenever you desire a taste of sunshine in cookie form!

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Ingredients

Units

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• 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, softened
• 1 cup granulated white sugar
• 1 large egg, room temperature
• 4 tablespoons fresh lemon juice
• 2 tablespoons fresh lemon zest
• 2 teaspoons vanilla extract
• 1 cup powdered sugar, for rolling

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Instructions

1. Combine dry ingredients: In a medium mixing bowl, whisk together the gluten-free measure-for-measure flour, xanthan gum (if not in your blend), cornstarch, salt, and baking soda until well combined. Set aside.
2. Cream Butter and Sugar: In a large mixing bowl, using a hand mixer or stand mixer, cream the softened dairy-free butter and granulated sugar until the mixture is light, fluffy, and pale.
3. Add Egg, Lemon Juice, Zest, and Vanilla: Beat in the egg until fully incorporated. Then, add the lemon juice, lemon zest, and vanilla extract. Mix until just combined.
4. Add Flour Mixture: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be thick and sticky.
5. Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours. This step is crucial for easy handling and proper cookie texture.
6. Preheat and Line: Towards the end of the chilling period, preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
7. Form Dough Balls: Using a cookie scoop (about 1 tablespoon), scoop out portions of the chilled dough and roll them into 1.5 to 2-inch balls.
8. Roll in Powdered Sugar: Place the powdered sugar in a small bowl. Roll each dough ball generously in the powdered sugar, ensuring it’s completely coated.
9. Place on Baking Sheet and Flatten: Arrange the coated dough balls on the prepared baking sheet, leaving about 3 inches between each. Gently flatten each dough ball slightly with the bottom of a glass or your fingers.
10. Bake Until Golden: Bake for 11-13 minutes, or until the edges of the cookies are lightly golden and the centers are set.
11. Cool Cookies Completely: Let the cookies cool on the baking sheet for about 5 minutes before carefully transferring them to a wire cooling rack to cool completely.
12. Enjoy: Serve these delightful gluten-free lemon crinkle cookies and savor every zesty bite!

Notes

Gluten-Free Flour Blend: For best results, use a good-quality gluten-free measure-for-measure flour (1:1 substitute) composed of lighter starches (e.g., rice, tapioca, corn, potato starch). Avoid blends with heavy flours like garbanzo bean flour, as they can lead to a dense texture.

Xanthan Gum: If your chosen gluten-free flour blend does not already contain xanthan gum, add xanthan gum as specified to help bind ingredients and prevent crumbling, mimicking gluten’s role.

Cornstarch: Cornstarch adds tenderness and aids in binding. Tapioca starch or arrowroot starch are suitable 1:1 substitutes if you have a corn allergy.

Baking Soda: Ensure your baking soda is fresh, as it is the sole leavening agent for these cookies.

Dairy-Free Butter: I use unsalted dairy-free butter (vegan butter). You can substitute with refined coconut oil for a neutral flavor, but be aware that extra virgin coconut oil will impart a coconut taste. Regular unsalted butter can be used if you don’t need a dairy-free option.

Sugar: Granulated white sugar works best. For alternatives, consider cane sugar or maple sugar. For a zero glycemic option, use granulated monk fruit sweetener.

Egg: The egg is crucial for binding and texture. If making egg-free, try aquafaba or an egg-replacer, but note that the results may vary. I’d love to hear your feedback if you try an egg substitute!

Lemon Juice & Zest: Fresh lemon juice and zest provide the best flavor. Grate zest just before use for maximum aroma. Bottled lemon juice is an acceptable substitute if fresh isn’t available.

Vanilla Extract: A touch of vanilla extract enhances the overall flavor profile.

Powdered Sugar: Essential for the crinkle effect. For a sugar-free alternative, powdered Lakanto monk fruit sweetener is an excellent 1:1 substitute.

Storing/Freezing: Store baked cookies in an airtight container at room temperature for up to 4 days. To freeze, place cooled cookies in a freezer-safe container or freezer bag for up to 2 months. Thaw overnight in the refrigerator before eating. Unbaked dough can also be frozen, wrapped tightly in plastic wrap, for up to 3 months; thaw overnight in the fridge before rolling and baking.

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