Small Batch Lemon Crinkle Cookies Gluten Free
The beauty of these gluten free lemon crinkle small batch cookies is that they span the seasons. Christmas, winter, summer, 4th of July - you name it, they are good year-round! This small batch recipe makes an incredibly chewy and lemony cookie with the perfect crackly powdered sugar exterior.
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
- 2 tablespoons unsalted butter, melted
- ¼ cup organic cane sugar
- 1 large egg yolk, room temperature
- 2 teaspoons lemon juice
- 2 teaspoons lemon zest optional, see Notes
- 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. Stir to combine. Add the egg yolk, lemon juice, lemon zest, vanilla extract. Stir well to combine all ingredients.2 tablespoons unsalted butter, melted, 1/4 cup organic cane 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 until no dry streaks remain. Cover the bowl and refrigerate for at least 1 hour – for the dough to hydrate, firm, and develop flavor.
- 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 golden - the edges will be set but the center will look under-baked, which is what we want. Tip - To get perfectly round cookies, swirl a round cookie/biscuit cutter (larger than the cookie) around the cookie.
- Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes. Then transfer the cookies to the rack to cool completely. The cookies will last up to 1 week covered at room temperature.
Notes
- Serving Size - This is a small batch recipe that can be doubled. Use 2 egg yolks.
- Yield - The recipe as written using a #40 medium cookie scoop will yield 6 cookies.
- Lemon Juice and Zest - 1 lemon should be adequate to get the amount of zest. You can omit the zest and use bottled lemon juice. The cookies just won't have as much zing.
- Perfect Round Cookies - If your cookies look a little wonky after they bake, you can get a perfectly round cookie by swirling a round cookie/biscuit cutter (larger than the cookie) around the cookie.
- Storing Cookies - Cover the cookies and keep at room temperature for up to 1 week.
- 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 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