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Lemon Crinkle Cookies

These Lemon Crinkle Cookies are a burst of lemony goodness packed with the zing of fresh lemon juice, a hint of pure maple sugar sweetness, and the rich goodness of dairy-free butter. Get ready to take your spring baking adventures to the next level with this delightful lemon cookie recipe.

Prep Time 10 minutes
Cook Time 10 minutes
Servings 12 cookies
Author Kelly

Ingredients

  • 1/2 cup granulated pure maple sugar , you can sub with any granulated sugar / granulated sweetener of choice. Opt for granulated monk fruit sweetener or Swerve for a lower carb / lower sugar option.
  • 1/2 tablespoon lemon zest
  • 1 large egg , room temperature
  • 1/4 cup dairy-free butter , melted and cooled. Regular unsalted butter or ghee works too if you're not dairy-free.
  • 2 tbsp fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 cup + 2 tbsp gluten free 1-to-1 baking flour , fluffed, spoon then leveled (all purpose flour will work too if you’re not gluten-free)
  • ¼ tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 teaspoon salt

For rolling / coating the cookies:

  • 1/3 cup granulated sugar / granulated sweetener of choice , or more as needed
  • 1/2 cup powdered /icing sugar / sweetener of choice , or more as needed

Instructions

  1. In a large bowl, add the sugar and lemon zest and whisk together until combined. (For extra lemony flavor, rub the sugar and zest together with your fingers for a minute or two to release the oils from the lemon zest.)
  2. Add the egg, melted and cooled butter, lemon juice and vanilla, and whisk until well combined.
  3. In a separate bowl, add the flour, baking powder, baking soda and salt, and whisk together until combined. Slowly stir the dry ingredients into the wet ingredients, and mix until well combined, and you get a smooth and sticky cookie dough batter. Cover with plastic wrap and chill in the fridge for at least 3 hours, or overnight.
  4. Line two large baking sheets with parchment paper. Set aside. Measure out the two sugars for rolling into separate small bowls.
  5. If the dough seems sticky, lightly dust your cookie scoop / measuring spoon and your hands with powdered sugar to prevent sticking. Using a large cookie scoop or a spoon, measure out eight equal-sized cookie dough portions (about 1 1/2 tablespoons each) and roll them into balls. Cover the remaining dough and place it back in the fridge.
  6. Roll each cookie dough ball into the granulated sugar until generously / very well coated then roll into the powdered / icing sugar until generously / very well coated.

  7. Arrange the cookie dough balls on the prepared baking sheets and leave at least 2-inches apart from each cookie. Place the baking sheet to chill in the fridge while you preheat the oven.

  8. Preheat the oven to 350 F.

    Once preheated, remove the baking sheet from the fridge and place the baking sheet in the oven and bake for 9-11 minutes, or until the tops crack and the bottom edges are just starting to turn golden / golden brown.

  9. Remove the pan from the oven and let the cookies cool on the pan for 10 minutes then transfer the cookies to a wire rack and allow them to cool completely before serving. Repeat the scooping and baking process with the remaining dough.