Gluten-Free Lemon Crinkle Cookies
Enjoy these delightful gluten-free lemon crinkle cookies that are chewy on the inside and crispy on the outside, perfect for satisfying your sweet tooth with a burst of citrus flavor.
Ingredients
Dry Ingredients
- 1 cup gluten-free flour blend
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup coconut oil (melted)
- 1/2 cup sugar
- 1 zest lemon
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- to taste powdered sugar for rolling
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the gluten-free flour, baking powder, and salt.
- In a separate bowl, mix the melted coconut oil and sugar until well combined.
- Add lemon zest, lemon juice, and vanilla extract to the wet mixture, stirring until combined.
- Gradually fold the dry mixture into the wet ingredients.
- Cover the dough and let it chill in the refrigerator for about 30 minutes.
Baking
- After chilling, roll the dough into balls and coat them in powdered sugar.
- Place them on a lined baking sheet and bake for 10-12 minutes or until just golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Chill the dough to achieve those beautiful crinkles. Use a well-balanced gluten-free flour blend for best results. Additional lemon zest can enhance the flavor.