Gluten Free Lemon Crinkle Cookies Recipe (2024)

FAQs

How do you keep gluten-free cookies from falling apart? ›

Use a Binder

Binders like xanthan gum and guar gum provide structure in gluten-free baking to make up for the missing gluten. This prevents cookies from being too crumbly plus it also helps with freshness.

While we found that multiple factors can affect how quickly the top dries out and thus how many cracks are formed (including the temperature of the dough and how rapidly it spreads in the oven), a simple tweak turned out to be key to producing a maximum number of fissures: rolling the balls of dough in granulated sugar ...

Add more fat or liquid: It might just be that you need a bit more moisture in your recipe, especially if you're converting a regular “gluten-ful” recipe to gluten-free. Try adding anywhere from ¼ to ½ cup of liquid or fat to the recipe and see if that helps.

I add a packet of unflavored gelatin to the dry ingredients before adding liquid ingredients. My cookies have a “normal" texture. The gelatin strengthens the structure of the cookie so it won't be crumbly. It also adds moisture which is good as gluten free baked goods tend to be dry.

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

As with gluten, this could stop a cookie from spreading too much as it bakes. So I've decided to try adding a hydrocolloid to my gluten-free dough. Some grocery stores sell xanthan gum and guar gum, especially if the stores have a gluten-free aisle. Many gluten-free recipes call for xanthan gum.

One of the most common causes of cookie spread is that the fat is too warm. Make sure to chill your dough thoroughly if the recipe calls for it. If you're forming dough balls and the dough is too sticky to work with, this is a sign that your dough may be too warm. Try chilling the dough for at least 15 minutes!

The part that makes this a 'crinkle' cookie is the generous coating of powdered sugar that the cookie dough ball gets before going into the oven. As it bakes and spreads on the baking sheet, cracks develop and are exposed, giving the perfect crackle cookie.

Moisture. There are many ways to increase moisture in a recipe. In general, recipes that call for pureed fruit, sour cream or yogurt are ones you can rely on for a moist product. In case your recipe does not call for these things, using brown sugar instead of white sugar to add moisture.

What is the trick to gluten-free baking? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Using xanthan gum helps provide some of the stickiness that gluten free goods lack, replacing some elasticity. Xanthan gum mimics some of gluten's most essential properties by sticking to flour and its moisture. This helps create moist goods that hold their shape after being baked.

Oat Flour. With its creamy, earthy flavor and delicate texture, gluten-free oat flour is a staple of my gluten-free baking recipes. It bakes up soft and smooth, adding necessary starch to many GF baked goods and keeping them moist and tender due to its high fat content and stable protein structure.

Almond flour is a grain-free, protein-rich flour that lends well to cookies, cakes, and more! Almond flour is made from blanched almonds, meaning without skins (as opposed to almond meal, which is made from raw almonds with skins). This is why it has a fluffy, light texture and pale golden color.

Instead of proceeding directly to baking, let the gluten-free cookie dough rest for about 30 minutes at room temperature. This resting period is crucial for hydration, not leavening. During this time, gluten-free flours absorb moisture from the wet ingredients, altering the dough's texture and consistency.

Another reason is that gluten-free flours, such as almond flour or coconut flour, can behave differently than wheat flour in baking. They may absorb more liquid, for example, which can result in dry or crumbly cookies.

One common reason is that gluten-free flours tend to be lower in protein than wheat flour, which means that they don't have as much structural support. This can result in a softer, less cohesive dough that is more prone to crumbling or falling apart.

— resting the dough makes SUCH a difference in the final cookie. You will not regret this extra step! ALL THAT SAID, if you simply don't have the time or patience to wait 24-48 hours, chill the dough for at least 2 hours in the fridge before scooping and baking.