Gluten-Free Lemon Crinkle Cookies
Servings
36people
Servings
36people
Ingredients
  • 2cups gluten-free all-purpose flour (TRY: Bob’s Red Mill Gluten Free 1 to 1 Flour)
  • ½teaspoon salt
  • 1½ teaspoons baking powder
  • 1cup sugar
  • 3teaspoons lemon zest
  • ½cup butter, room temperature
  • 2 eggs, room temperature
  • ¼cup fresh lemon juice
  • ½ teaspoon vanilla extract
  • ½cup powdered sugar
Instructions
  1. In a medium bowl, combine flour, salt and baking powder; set aside. In a small bowl, combine sugar and lemon zest, rubbing zest into sugar with your fingers; set aside.
  2. Using a mixer, combine butter with sugar mixture until combined and fluffy. Add eggs, one at a time, until well mixed. Add lemon juice and vanilla extract. Slowly add flour mixture, 1 cup at a time, and mix until combined.
  3. Preheat oven to 350˚. Chill dough in refrigerator for 30–45 minutes. Place powdered sugar in a small bowl.
  4. Roll small scoops of dough into ½-inch balls, and roll each ball in powdered sugar until coated. Arrange dough balls on a parchment-lined baking sheet, 2 inches apart. Bake about 12 minutes or until tops of cookies crinkle.
Recipe Notes
Nutrition Facts
Gluten-Free Lemon Crinkle Cookies
Amount Per Serving
Calories 183 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Monounsaturated Fat 1g
Cholesterol 17mg 6%
Sodium 51mg 2%
Total Carbohydrates 14g 5%
Sugars 7g
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 cookie): 83 cal, 5g fat (1g mono, 0g poly, 2g sat), 17mg chol, 51mg sodium, 14g carb (0g fiber, 7g sugars), 1g protein