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GF Lemon Crinkle Cookies Recipe

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This recipe for GF Lemon Crinkle Cookies is from Andie & Connor, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ cups all purpose gluten free flour blend

¾ teaspoon xanthan gum (omit if your blend already contains it)

¼ cup cornstarch

1 teaspoon baking powder

½ teaspoon kosher salt

3/4 cup granulated sugar

Zest of 1 lemon finely grated (at least 1 heaping tablespoon)

8 tablespoons unsalted butter at room temperature

2 eggs at room temperature, beaten

Juice of 1 lemon (at least 2 generous tablespoons)

1 cup confectioners’ sugar (for coating)
Directions:
Directions:
Preheat your oven to 350°F (See Recipe Notes). Line a baking sheet with unbleached parchment paper and set it aside.

In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, salt, granulated sugar, and lemon zest. Whisk to combine well, breaking up any clumps of zest.

Create a well in the center of the dry ingredients and add the butter, eggs, and lemon juice. Mix until all the ingredients are just combined. Be careful not to overmix.

Scoop the dough into portions about 1.5 tablespoons each and toss in powdered sugar. Place about 2-inches apart on the prepared baking sheet.


Bake until the cookies are puffed and mostly set in the center (about 12 minutes; don’t over bake). Remove from the oven and allow to cool completely on the baking sheet before serving.
Number Of Servings:
Number Of Servings:
16 cookies

 

 

 

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