Embrace the zesty sweetness of these gluten-free lemon crinkle cookies, a perfect treat for those who love a bright burst of citrus in their desserts. These cookies boast a delightful texture that combines a crackly sugar crust with a soft, chewy center. Infused with fresh lemon juice and zest, they offer an irresistible flavor profile that’s sure to brighten up any tea time or dessert spread.
Why You’ll Love This Recipe: These lemon crinkle cookies are not only delicious but also cater to gluten-sensitive diets, ensuring everyone can enjoy a tasty treat without worry. The dual sugar coating technique ensures each cookie has a beautifully textured appearance, with pronounced cracks that reveal the soft, lemony center. These cookies are easy to make and deliver a professional bakery-quality result.
Perfect Occasion: Ideal for gatherings, special occasions, or as a thoughtful homemade gift, these cookies can be served at bridal showers, afternoon tea parties, or packed for a delightful picnic treat. They’re also wonderful for holiday cookie exchanges or as a comforting snack on a lazy weekend.
Decoration Tips: For an extra touch of elegance, garnish these cookies with a sprinkle of finely grated lemon zest or a small lemon slice right before serving. If you’re feeling adventurous, you can drizzle them with a simple lemon glaze made from powdered sugar and lemon juice for added sweetness and shine.
Ingredients:
For the Cookie Dough:
- 350g caster or superfine sugar
- Zest of 2 organic, unwaxed lemons
- 70g unsalted butter, melted and cooled
- ½ tsp vanilla bean paste or 1 tsp vanilla extract
- 2 large eggs, room temperature
- 2 tbsp freshly squeezed lemon juice
- 240g gluten-free flour blend
- ½ tsp xanthan gum (omit if your flour blend already contains it)
- 1 tsp baking powder
- ¼ tsp salt
For the Sugar Coatings:
- 100g granulated sugar, for rolling
- 90g powdered sugar, for rolling
Instructions:
1. Prepare the Dough:
- In a large bowl, rub the lemon zest into the sugar with your fingertips to release the essential oils, enhancing the lemon flavor.
- Add the melted butter and vanilla, whisking until combined.
- Incorporate the eggs one at a time, followed by the lemon juice, whisking well after each addition.
- In a separate bowl, whisk together the gluten-free flour, xanthan gum, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until you achieve a smooth, batter-like dough.
- Chill the dough in the refrigerator for at least 2 hours, or overnight, to firm up.
2. Shape and Coat the Cookies:
- Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
- Shape the chilled dough into 1 tablespoon-sized balls (about 17g each). The dough will be slightly sticky; dipping your spoon or hands in powdered sugar can help.
- Roll each dough ball first in granulated sugar, then in powdered sugar to coat thoroughly.
3. Bake the Cookies:
- Arrange the coated dough balls on the prepared sheets, spaced about 1 ½-2 inches apart to allow for spreading.
- Bake for 8-10 minutes, or until the cookies have expanded and display characteristic cracks. The cookies should still look soft but not wet.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Enjoy these luscious gluten-free lemon crinkle cookies, where every bite is a delightful blend of tangy and sweet, with a tender texture that makes them simply irresistible. Perfect for sharing and enjoying with a cup of your favorite tea or coffee.
