Gluten-Free Lemon Crinkle Cookies that Taste Like Candy (2024)

Last Updated February 2, 2024. Published April 15, 2016 Good For You Gluten Free

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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, isa great alternative gluten-free flour for all your gluten-free baking needs.

Gluten-Free Lemon Crinkle Cookies that Taste Like Candy (2)

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 useHoneyville’s blanched almond flourbut you could also useWellbee’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 sugarmade with tapiocastarch.

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.

Gluten-Free Lemon Crinkle Cookies that Taste Like Candy (3)

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!

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 Ido.

Recipes to Try

The Best Gluten-Free Lemon Bar Recipe You’ll Ever Make– these turn out perfect every time!

Gluten-Free Chocolate Crinkle Cookies – so soft and fudgy – yum!

Gluten-Free Lemon Crinkle Cookies

“It’s like I’m eating candy!” is what my sonsaid when he firstbit into these gluten-free lemon crinkle cookies. These cookies offer a moist and sweet treat and are perfect for Christmas, Passover and year-round!

3.72 from 90 votes

Ingredients

▢ 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

Instructions

Preheat oven to 350º F andline 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!

Notes

Soft peaks mean the egg whites are starting to hold their shape; they are soft and will fold back into themselves when you turn the whisk upside down.

I have used Honeyville blanched almond flour, Wellbee’s Superfine Almond Flour, and Bob’s Red Mill blanched almond flour with great success. I have not tested it with other brands of almond flour. Regardless of what you use, make sure it’s blanched almond flour (not almond meal).

Nutrition

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