Lemon Raspberry Crinkle Cookies (Print Version)

Soft, zesty treats with fresh raspberry and lemon flavor featuring a beautiful crinkle effect

# List of Ingredients:

01 - 2 cups gluten-free all-purpose flour blend with xanthan gum

02 - 1 teaspoon baking powder

03 - 1/4 teaspoon baking soda

04 - 1/4 teaspoon fine sea salt

05 - 1/2 cup unsalted butter, softened

06 - 1 cup granulated sugar

07 - 2 large eggs, room temperature

08 - Zest of 1 large lemon

09 - 2 tablespoons fresh lemon juice

10 - 1 teaspoon pure vanilla extract

11 - 3/4 cup fresh raspberries or frozen unthawed

12 - 1/2 cup powdered sugar for rolling

13 - 1/3 cup granulated sugar for rolling

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - Whisk together gluten-free flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

03 - Beat softened butter and 1 cup granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.

04 - Incorporate eggs one at a time, then blend in lemon zest, lemon juice, and vanilla extract until fully combined.

05 - Gradually add dry ingredients to wet mixture on low speed, mixing just until flour disappears.

06 - Gently fold raspberries into dough, taking care to minimize crushing.

07 - Refrigerate dough for 20-30 minutes to firm for easier handling.

08 - Scoop tablespoon portions and roll into balls. Coat each ball first in granulated sugar, then thoroughly in powdered sugar.

09 - Arrange dough balls 2 inches apart on prepared baking sheets. Bake for 12-14 minutes until edges are set and centers remain soft.

10 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool entirely.

01 -

These cookies prove gluten-free baking can be just as tender and delightful as traditional treats
The crinkle effect creates that gorgeous bakery style appearance that makes people think you spent hours on them
Fresh raspberries burst in your mouth while lemon keeps everything bright and not too sweet

02 -

Chilling the dough is not optional for crinkle cookies, warm dough spreads too thin and you lose that signature crackled surface
If using frozen raspberries, do not thaw them first or they'll release too much liquid into your dough
Gluten-free flour blends vary, so if your dough feels impossibly sticky add 1 to 2 tablespoons more flour

03 -

Roll your dough balls quickly and return them to the refrigerator if the kitchen is warm, cold dough holds its shape best
For even more lemon intensity, add 1/2 teaspoon lemon extract along with the vanilla for that bright bakery flavor