Eosinophilic Esophagitis Friendly Classic Lemon Crinkle Cookies

Total time1 hr 50 min

Prep time20 min

Cook time30 min

4.8

(25)

Eosinophilic Esophagitis Friendly Classic Lemon Crinkle Cookies

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Ingredients

24 servings

2 ¼ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
½ tsp salt
½ cup (1 stick) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 ¼ cups granulated sugar
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
2 tbsp fresh lemon juice
1 tbsp lemon zest (from about 2 lemons)
1 tsp vanilla extract
½ cup powdered sugar, for rolling

Instructions

1
Whisk together the flour, baking powder, and salt in a medium bowl until combined. Set aside.
2
Beat the softened butter and granulated sugar in a large bowl with an electric hand mixer or stand mixer on medium speed until pale and fluffy, about 3 minutes.

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