These cookies are not just a treat for those avoiding gluten but a delight for all, offering a crisp bottom with a soft, chewy center. Highlighting the versatility of gluten-free baking, this recipe could be a perfect fit for your next get together, company’s office snack or event. A Deceptively Delicious Treat! No one will believe they’re gluten-free!
Made with King Arthur Measure for Measure Gluten Free Flour, lemon zest and fresh squeezed lemon juice, these cookies prove that homemade can be better than gourmet! With a crisp bottom and a soft, chewy heart, they’re zesty, fresh, and oh-so-lemony!
Gluten Free Lemon Crinkle Cookies
These cookies are not just a treat for those avoiding gluten but a delight for all, offering a crisp bottom with a soft, chewy center.
Ingredients
Pre-Bake Coating
Instructions
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Preheat:
Preheat oven to 350° F. Cover two light colored baking sheets with parchment paper or lightly spray with nonstick cooking spray and set aside.
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Dry Ingredients:
In a small mixing bowl add the flour, salt, baking powder and baking soda.
Using a hand whisk, whisk together until well combined.
Set aside.
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Creaming Stage:
In a stand mixer, with a paddle attachment, or using a hand mixer, cream together the butter and sugar until light and fluffy. Start at speed 3 to combine the sugar and butter without causing a mess. Once the mixture is smooth and creamy, you can bump up to speed 4 or 6 and continue to cream 2-3 minutes to achieve light, fluffy results.
Scrape down the sides with a rubber spatula. Add the egg, lemon extract, lemon zest and lemon juice.
Whip on level 4 for 1 minute to avoid over mixing until well combined. Scrape down the sides.
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Adding Flour Mixture:
Starting on level 1 of your stand mixer, Gradually add the flour mixture to the sugar mixture over about 2 minutes (scraping down sides periodically). Once the flour is combined, turn to Speed 2 and mix 30 seconds.
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Pre-Bake Coating:
Pour granulated sugar onto a large paper plate. Pour powdered sugar onto a separate large paper plate. Roll a heaping teaspoon of dough (23-24 g each) into a ball and roll it first in the granulated sugar and then in powdered sugar. Place coated cookie ball on the baking sheet (do not flatten the ball) and repeat with remaining dough.
When rolling in 24 gram dough ball sizes, yields approximately 23 cookies that are 2 1/4 inch each. You can get more cookies by going slightly smaller at 23 grams dough balls each and achieve 2 inch cookies in size.
Weighing your dough and then forming the ball guarantees perfectly equal sized cookies.
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Bake:
Bake in the pre-heated 350 degree oven for 10-12 minutes or until bottoms start to brown and tops are no longer shiny. Oven temperatures can vary in conciseness. Mine are perfectly lightly crisp on the bottom with soft and chewy centers at 12 minutes.
