This post features my gluten-free lemon crinkle cookies recipe and contains affiliate links. Please see my disclosures.
I was so surprised how delicious these gluten-free lemon crinkle cookies turned out. So. Darn. Good!
If you’ve been following me here at Good For You Gluten Free, you know I love baking with almond flour. Almond flour is a protein-rich flour that makes baked goods moist and is much healthier for you than white flour. You can learn more about the ins and outs of baking with almond flour in my popular article, Can You Use Almond Flour in Place of Regular Flour?
Almond flour, simply put, is a great alternative gluten-free flour for all your gluten-free baking needs.
How to Make Gluten-Free Lemon Crinkle Cookies
These gluten-free lemon crinkle cookies require a few simple ingredients to make.
- Almond Flour: I highly recommend using a good quality, blanched almond flour for this recipe. I personally use Honeyville’s blanched almond flour but you could also use Wellbee’s Superfine Almond Flour, which is Kosher for Passover.
- Sugar: You’ll need to add sugar to this recipe to make ’em sweet. These cookies will taste like sweet lemon drops in your mouth.
- Lemon Juice and Zest: Of course, no lemon cookie would be complete without lemon juice and lemon zest. Use fresh lemon ingredients only. You’ll taste the difference.
- Egg Whites: You’ll want to beat the egg whites into soft white peaks that fold into themselves when you flip the whisk upside-down. Soft peaks will help the cookies come out fluffy and moist. Getting this part right ensures one delicious and moist cookie result.
- Powdered Sugar: Powdered sugar gives these cookies their beautiful crinkle look and adds a touch of additional sweetness. Did you know that most powdered sugar brands are made with cornstarch? Instead I use an organic powdered sugar made with tapioca starch.
To make the, first mix the dry ingredients in one bowl, then beat the egg whites to soft peaks in another bowl.
Then you’ll fold all the ingredients together gently with a spatula until well combined.
Next, roll the cookies into balls (using lightly wet hands). Once all the cookies are rolled out, dip each cookie ball into the powdered sugar before placing them on the prepared baking sheet.
If you’re baking solo, first roll out all the cookies before dipping them into the powdered sugar, otherwise your hands will be a mess and the cookies will be compromised.
How Do They Taste?
My favorite part of making this recipe was taste-testing these yummy gluten-free lemon crinkle cookies.
I love them and felt like I was eating a lemon candy sprinkled with powdered sugar. Yum!
My kids love them too. They tell me it’s one of their favorite cookies of all time (although I’m feeling like a lot of my recipes are becoming favorites!).
I was proud to serve this dessert to my guests. They make the perfect holiday/Christmas cookie and can even work for Passover too.
Related Reading: 20 Amazing Gluten-Free Holiday Cookie Recipes
Gluten-Free Passover Cookie?
A lot of my Jewish friends have asked me if this gluten-free lemon crinkle cookie is Passover-friendly. Yes, it is!
However, if you’re making these cookies for Passover, please make sure your almond flour is Kosher for Passover, and please note that most powdered sugar contains corn (corn is not allowed during Passover). There are plenty of powdered sugar brands that use tapioca starch vs. cornstarch.
I hope you enjoy these gluten-free lemon crinkle cookies as much as I do.
Recipes to Try
Gluten-Free Lemon Bars – these turn out perfect every time!
Gluten-Free Chocolate Crinkle Cookies – so soft and fudgy – yum!
Gluten-Free Lemon Crinkle Cookies
- 2 cups Honeyville blanched almond flour
- 1 cup sugar
- zest of 1 lemon
- Pinch of salt
- 2 large egg whites room temperature
- 1 tsp. lemon juice freshly squeezed
- 1/4 cup powdered sugar for rolling
- Preheat oven to 350º F and line a baking sheet with parchment paper.
- In a medium mixing bowl, combine almond flour, sugar, salt and lemon zest. Set aside.
- In a separate bowl (or in your standing mixer), beat egg whites until soft peaks form. (See notes)
- Fold in lemon juice and almond flour mixture into the egg whites until well combined.
- Roll dough into 1.5 inch balls (mixture is sticky, so wet your hands to get well shaped balls).
- Next, roll each ball in powdered sugar and place on prepared baking sheet about 2 inches apart.
- Bake for 15-17 minutes or until tops start to crack and bottoms are slightly browned.
- Cool completely on baking sheet before serving. These cookies store well and even taste better on Day 2, 3 and 4!