Gluten Free Lemon Crinkle Cookies


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Lemon Crinkle Cookies - Gluten Free recipe by Barefeet In The Kitchen

Do these look familiar? I posted this fantastic recipe back in January. Since then, I have wanted to try a gluten free version of the same cookie.

The difficulty was that with the wrong flour combinations, the whole texture was just wrong. This particular cookie is all about the texture.

Crisp on the outside, with a soft center, tangy from the lemon and sweet as all cookies should be. I am thrilled to have a gluten free version at last! These cookies freeze and thaw beautifully as well.

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The timing for these cookies is perfect too! I’m headed to Colorado tomorrow to visit my best friend and these cookies will be tucked into my bag, along with a couple other treats I’ll share here soon!

I love the way that baking special foods for my friends (and now my family) has challenged me to stretch outside my old comfort zone.

Lemon Crinkle Cookies - Gluten Free recipe by Barefeet In The Kitchen

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Gluten Free Lemon Crinkle Cookies

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 30


  • ½ cup butter softened
  • 1 cup sugar
  • ½ teaspoon vanilla extract
  • 1 egg
  • 2 teaspoons lemon zest
  • tablespoons fresh lemon juice
  • ¾ cup white rice flour
  • ¾ cup tapioca starch
  • ½ teaspoon xanthan gum scant teaspoon not quite full
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking powder
  • teaspoon baking soda
  • ½ cup powdered sugar reserved for rolling the cookies


  • Preheat oven to 350°F. Line baking sheets with silpat or parchment paper and set aside. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the vanilla, egg, lemon juice and lemon zest. Beat until well combined. Set aside.
  • In a separate bowl, whisk together the flours, xanthan gum, salt, baking powder and baking soda. Add the dry ingredients to the wet ingredients and stir just until they are combined. Place the powdered sugar in a small bowl and set aside.
  • This dough should be slightly more wet than traditional cookie dough. I used a small scoop to round out balls of cookie dough and drop them directly into the powdered sugar. Using a fork, I rolled the ball gently in the sugar and them lifted it with a couple of fingers to the baking sheet. I used my hands as little as possible with this recipe.
  • Repeat with the rest of the dough. Bake for about 10 minutes, or just until the bottoms of the cookies begin to brown and the cookies are no longer shiny. Remove from the oven and let rest for a minute or two before transferring to a wire rack. Store in an airtight container when completely cooled. Enjoy!


Calories: 73kcal · Carbohydrates: 11g · Protein: 0.2g · Fat: 3g · Saturated Fat: 2g · Polyunsaturated Fat: 0.1g · Monounsaturated Fat: 1g · Trans Fat: 0.1g · Cholesterol: 14mg · Sodium: 52mg · Potassium: 8mg · Fiber: 0.1g · Sugar: 9g · Vitamin A: 103IU · Vitamin C: 0.5mg · Calcium: 4mg · Iron: 0.1mg
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Joanne says

    Gluten free-ifying baked goods is no easy feat but these look pretty delicious! I love lemony desserts and I know these would make me very happy.

  2. [email protected] says

    I am so excited you did this!. I have used your original version and adapted it a few times to allow myself this little treat. My adaptation is basically the same except I do a tablespoon baking powder and no xanthan. I'm going to try your recipe and see how it goes. Your friend will love you more now that you have these goodies in tow. Have a great trip!

  3. Apron Appeal says

    I don't want to bookmark these (I would much rather bookmark the original version) but GF is a reality I need to get more aquatinted with (for my little one). These look perfect.

  4. says

    This is amazing timing, I JUST typed in 'lemon shortbread cookie recipe' into google then come to your blog to do some reading and – ta da!! I think you'll be featured on Clever Muffin very soon 🙂 Look yum. I'll make the standard version though 😉

  5. 22coffeenut says

    Made these today (1/25). Very nice, simple, and came out just as in the picture. However, the taste of lemon is too faint, just a hint even using more zest than called for. More of a sugar cookie rather than a lemon cookie taste. If I make again, will use more juice and/or pure lemon extract.

  6. Anonymous says

    Mary, I am wondering what I did wrong. My cookies came out flatter than a pancake! They just ran all over the pan. I followed your recipe exactly. Any advice?


    • Mary says

      I have no idea without having been in your kitchen with you, Kristi. I'm so sorry they did not turn out well. Perhaps your butter was too soft? Did you beat the butter and sugar until it was really fluffy? What a disappointment. I hate when recipes don't turn out well!