Gluten-Free Lemon Pistachio Crinkle Cookies (Print Version)
Soft, citrusy cookies with chopped pistachios and a snowy powdered sugar coating. These buttery treats feature a beautiful crinkle texture and are naturally gluten-free.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups gluten-free all-purpose flour blend (with xanthan gum)
02 - 1 ½ teaspoons baking powder
03 - ¼ teaspoon fine sea salt
→ Wet Ingredients
04 - ½ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - Zest of 2 lemons
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon pure vanilla extract
→ Mix-ins & Coating
10 - ¾ cup shelled pistachios, roughly chopped
11 - ½ cup powdered sugar (for rolling)
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Add the eggs, one at a time, mixing well after each addition.
05 - Mix in the lemon zest, lemon juice, and vanilla extract until combined.
06 - Gradually add the dry ingredients to the wet mixture, mixing on low until just incorporated.
07 - Fold in the chopped pistachios.
08 - Cover the dough and refrigerate for 30 minutes to improve handling and enhance the crinkle effect.
09 - Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball generously in powdered sugar, coating all sides.
10 - Place the dough balls 2 inches apart on the prepared baking sheets.
11 - Bake for 11–13 minutes, or until the edges are just set and the tops have a crinkled appearance.
12 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The texture is somewhere between chewy and cakey with that satisfying powdered sugar crackle that makes them look like tiny snow capped mountains
- Gluten free or not these are the kind of cookies that disappear from platters faster than you can replenish them
02 -
- The dough will feel slightly sticky after chilling and that's completely normal. Just keep your hands lightly coated with powdered sugar as you roll.
- Don't overbake these. The centers should still look slightly underdone when you pull them out because they continue cooking on the hot baking sheet.
03 -
- If your pistachios have skins on them, quickly toast them in a dry pan for 3–4 minutes then rub them in a towel to remove most of the skins for a prettier cookie
- Room temperature ingredients make all the difference in how smoothly this dough comes together so take everything out at least 30 minutes before baking