Lemon Crinkle Woopies
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You’ll love these AMAZING gluten free lemon crinkle woopies. They’re moist, buttery and delicate, with an incredible, fragrant lemon flavour and they simply melt in your mouth. They’re packed with lemon – both in the form of lemon zest and lemon juice. A layer of lemon cream makes them even more scrumptious.
They’re also incredibly easy to make. Just reserve some time to let the cookie dough cool completely.
Ingredients lemon crinkle cookies:
150g granulated sugar
zest of 2 lemons
80g unsalted butter, melted and cooled until warm
1 tsp vanilla extract
2 eggs L, room t°
2 tbsp lemon juice
260g gf flour
1 tsp baking powder (omit if using self rising gf flour)
¼ tsp salt
100g granulated sugar, for rolling the cookies before baking
90g icing sugar, for rolling the cookies before baking
Ingredients lemon cream:
120g butter, room t°
15g lemon zest
190g icing sugar
15ml lemon juice
Instructions:
Lemon crinkle cookies:
Add the sugar and lemon zest to a large bowl, and use your fingertips to rub the zest into the sugar. This helps to release more essential oils from the zest.
Add the melted butter and vanilla, and whisk until combined.
Add the eggs and whisk well.
Add the lemon juice and whisk until smooth.
Sift in the gluten free flour and baking powder (if using). Whisk in the salt into the wet ingredients.
Mix with a spatula until you get a smooth, batter-like cookie dough.
Chill the cookie dough in the fridge for at least 2 hours before proceeding to the next step. Even better, keep it in the fridge overnight.
Preheat the oven to 180ºC.
Shape the chilled cookie dough into balls.
Roll each ball first in granulated sugar and then in icing sugar until it's fully coated.
Place the cookie dough balls on the lined baking sheets, at least 4cm apart. The cookies will spread and expand slightly during baking.
Bake at 180ºC for 8-15 minutes until the cookies have risen and expanded into little rounded mounds with cracks in their sugar coating. The cookies are done when the cracks no longer look wet or shiny.
The cookies will be very soft and delicate immediately out of the oven. Allow them to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
Lemon cream:
Make the lemon filling for the cookies by creaming the butter until it’s light and fluffy. Add in the lemon zest and powdered sugar. Then add in the lemon juice until homogeneous.
Lemon crinkle woopies:
Spread the cream over a chilled cookie.
Top with another cookie. Enjoy!
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