Gluten Free Lemon Crinkle Cookies (Small Batch)
Chewy gluten free lemon crinkle cookies made with a buttery, almond flour blend dough full of fresh lemon juice and zest. The small batch of six cookies have bright lemon flavor and the signature crackled powdered sugar finish.
Servings: 6 Cookies
Calories: 168kcal
Ingredients
- ½ cup blanched almond flour
- 3 tablespoons sweet white rice flour
- 2 tablespoons tapioca flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 3 ½ tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 1 large egg yolk, room temperature
- 2 teaspoons lemon juice
- 2 teaspoons lemon zest
- ¼ teaspoon vanilla extract
- 3 tablespoons powdered sugar
Instructions
- In a small mixing bowl, whisk together the almond flour, sweet rice flour, tapioca flour, baking powder, and salt.1/2 cup blanched almond flour, 3 tablespoons sweet white rice flour, 2 tablespoons tapioca flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt
- In a medium mixing bowl, add the melted butter and sugar. Use a whisk or spoon to combine, then add the egg yolk, lemon juice and zest, and vanilla. Mix well until the egg yolk is fully incorporated and the mixture is smooth.3 ½ tablespoons unsalted butter, melted, 1/4 cup granulated sugar, 1 large egg yolk, room temperature, 2 teaspoons lemon juice, 2 teaspoons lemon zest, 1/4 teaspoon vanilla extract
- Sprinkle the dry ingredients over the wet ingredients and mix until no dry streaks remain. Chill the dough for at least 1 hour.
- When ready to bake, preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with parchment paper.
- Add the powdered sugar to a small bowl.
- Using a medium cookie scoop, scoop 6 equal cookies. Roll the cookie scoops into a ball, then roll generously through the powdered sugar. Place the cookies 2 inches apart on the baking sheet.3 tablespoons powdered sugar
- Bake the cookies for 11 to 12 minutes, or until the edges start to turn golden - the edges will be set, but the center will look under-baked, which is what we want.
- Cool the cookies on the baking sheet set on a wire rack for 5 minutes, then transfer them to the rack to cool completely.
The dough needs time to chill to firm and hydrate, and make sure the cookies bake with the crackled finish. Without chilling, and the powdered sugar will dissolve into the dough.
If the cookies haven't started spreading after 9 minutes of baking, take the pan out of the oven and gently bang it on the counter to initiate the spread. Return to the oven to bake.
To get perfectly round cookies, swirl fresh-from-the-oven cookies around the inside of a round cutter that is larger than the cookie.
Notes
- Serving Size - This is a small batch recipe that can be doubled. Use 1 whole egg vs. 2 egg yolks.
- Lemon Juice and Zest - One lemon should be adequate to get the amount of zest and juice. You can omit the zest and use bottled lemon juice, but the cookies won't have as much lemony flavor.
- Storing Cookies - Cover the cookies and keep at room temperature for up to 5 days. They will start to soften the longer they sit.
- Freezing Baked Cookies - The cookies can be frozen for up to 3 months. Place in a freezer bag, and thaw at room temperature.
- Freezing Cookie Dough - The cookie dough can be frozen for up to 3 months. Wrap tightly in plastic wrap and place in a freezer bag. Thaw in the refrigerator.
Nutrition
Calories: 168kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 117mg | Potassium: 13mg | Fiber: 1g | Sugar: 13g | Vitamin A: 158IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg