Description
Lemon Crinkle Cookies are soft, chewy cookies with a bright lemon flavor and a beautiful cracked surface. They are perfect for any occasion.
Ingredients
Scale
- 150 g (¾ cup) caster/superfine or granulated sugar
- zest of 2 lemons
- 70 g (½ stick + 1 tbsp) unsalted butter, melted and cooled until warm
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 2 US large/UK medium eggs, room temperature
- 2 tbsp lemon juice (freshly squeezed)
- 240 g (2 cups) plain gluten free flour blend
- ½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
- 1 tsp baking powder
- ¼ tsp salt
- 100 g (½ cup) granulated sugar, for rolling
- 90 g (¾ cup) powdered/icing sugar, for rolling
Instructions
- Add sugar and lemon zest to a bowl. Rub zest into sugar.
- Add melted butter and vanilla. Whisk until combined.
- Add eggs and whisk well.
- Add lemon juice and whisk until smooth.
- In a separate bowl, whisk together flour, xanthan gum, baking powder, and salt. Add to wet ingredients.
- Mix until you get a smooth, batter-like dough.
- Chill the dough in the fridge for at least 2 hours.
- Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
- Shape tablespoon portions of dough into balls.
- Roll each ball in granulated sugar, then in powdered sugar.
- Place on baking sheets, 1 ½-2 inches apart.
- Bake for 8-10 minutes, until risen and cracked.
- Cool on baking sheet for 10 minutes. Transfer to a wire rack to cool completely.
Notes
- Chilling the dough is important for preventing the cookies from spreading too much.
- Rolling the cookies in granulated sugar first helps the powdered sugar coating crack nicely.
- The cookies will be very soft when they first come out of the oven, so let them cool on the baking sheet.
Nutrition
- Serving Size: 1 cookie
- Calories: 75
- Sugar: 8g
- Sodium: 20mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg