Savor the blissful taste of y delectable Gluten-Free Lemon Crumbl Cookies. Brimming with the enticing tang of lemons and crowned with a rich, buttercream frosting, these cookies make a perfect dessert for gluten-intolerant dessert lovers.
Key Ingredients
For the Cookies:
- 1 stick unsalted butter, softened: The butter is the backbone of the cookie. It makes the cookie tender and rich.
- ⅔ cup dark brown sugar: Dark brown sugar deepens the flavor and gives the cookies a moist, dense texture.
- ¼ cup granulated sugar: Adds sweetness and aids in the creation of a crisp edge.
- 1 egg: The egg is a binder that holds all the ingredients together.
- ¼ cup fresh lemon juice: Adds that refreshing, tangy flavor.
- 1 tablespoon freshly grated lemon zest: Lemon zest intensifies the citrus flavor in the cookie.
- 1 teaspoon pure vanilla extract: Enhances all the flavors in the cookie.
- 1 ⅓ cup gluten-free flour: This makes our cookies perfect for those who are gluten-intolerant.
- ½ teaspoon baking powder: Helps the cookie rise and gives it a delicate crumb.
For the Buttercream Frosting:
- 2 sticks unsalted butter, softened: Provides a creamy, fluffy base for the frosting.
- 4 cups powdered sugar: Sweetens the frosting and contributes to its velvety texture.
- 1 tablespoon fresh lemon juice: Adds a hint of tanginess to balance the sweetness of the frosting.
- 1 teaspoon pure vanilla extract: Gives a depth of flavor to the frosting.
- 2 - 3 drops yellow food coloring (optional): This is optional but can be used to make the frosting visually appealing.
Looking for more delicious gluten-free treats? Check out some of my other recipes:
- Easy No-Knead Gluten-Free Bread
- Chocolate Covered Pineapple
- The Best Gluten-Free Pear Crumble
- How to Make the Best Oven-Dried Orange Slices
- Top Gluten-Free Cereal Brands for Breakfast
Baking Your Gluten-Free Lemon Crumbl Cookies: Simplified Instructions
Creating these cookies is straightforward and rewarding. Follow these steps to bake and frost your cookies.
Baking the Cookies:
- Preheat your oven to 350°F (175°C).
- Mix the softened butter, dark brown sugar, granulated sugar, fresh lemon juice, and egg.
- Stir in the vanilla extract, gluten-free flour, and baking powder.
- Roll the dough into small balls and place them on a lined baking sheet.
- Bake for 12-13 minutes or until golden brown.
- Cool the cookies before moving onto the frosting step.
Preparing the Buttercream Frosting:
- Blend the softened butter until smooth.
- Add the powdered sugar gradually, blending well after each addition.
- Pour in the fresh lemon juice and vanilla extract.
- Add 2-3 drops of yellow food coloring (optional).
- Frost each cooled cookie.
Storing Your Gluten-Free Lemon Crumbl Cookies
The cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, you can freeze them. Place the cookies in a freezer-safe container, separating layers with wax paper to prevent sticking, and freeze for up to three months.
Frequently Asked Questions
No, the recipe will most likely not turn out well if you substitute with regular flour.
Fresh lemon juice is preferred for its bright, fresh flavor. Bottled lemon juice can sometimes have a slightly bitter aftertaste.
Cookies continue to cook on the hot baking sheet even after being taken out of the oven. So, it's best to remove them from the oven when they are slightly underdone.
This could be due to the butter being too soft or from adding too much lemon juice. You can add more powdered sugar to achieve the desired consistency.
Copycat Lemon Crumbl Cookies (Gluten Free)
Ingredients
Cookies
- 1 stick unsalted butter softened
- ⅔ cup dark brown sugar
- ¼ cup granulated sugar
- 1 egg
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 ⅓ cup gluten-free flour
- ½ teaspoon baking powder
Buttercream Frosting
- 2 sticks unsalted butter softened
- 4 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 - 3 drops yellow food coloring
Instructions
The cookies
- Preheat oven to 350°F.
- Cream butter, add brown sugar, granulated sugar, lemon juice, and egg, and mix.
- Add vanilla, then mix in dry ingredients.
- Roll dough into balls.
- Place on baking sheet and bake for 12-13 minutes.
- Let cool before frosting
The buttercream frosting
- In an electric mixer with paddle attachment, blend the butter until smooth.
- Add powdered sugar, 1 cup at a time, until well combined.
- Drizzle in lemon juice and vanilla extract.
- Once the frosting has reached a spreadable consistency, add in the yellow food coloring.
- Pipe the frosting onto cooled cookies and serve.
Nutrition
