Lemon Lavender Snickerdoodle Cookies – Gluten Free

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Lemon Lavender Snickerdoodle Cookies on a rack, topped with fresh lavender flowers

Snickerdoodles, a simple, crinkle-topped cookie typically rolled in cinnamon and sugar are an absolute classic. That said, I can never leave anything alone and frankly, I love playing with my food. In fact, the last time we made snickerdoodles I wondered how they would taste as a lemon cookie. Naturally, I made some lemon snickerdoodles, with a touch of lavender (because I heart lemon lavender everything).

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Gluten Free Lemon Lavender Snickerdoodle Cookies on a rack

How to Make Gluten Free Lemon Lavender Snickerdoodle Cookies

To me, a cookie rolled in cinnamon and sugar seems more like a fall and winter treat, and I wanted this cookie to taste like sunshine. For these snickerdoodles, I added some lemon zest and a few drops of lemon extract, along with a touch of dried culinary lavender for big boost of bright flavor. My friend Michelle at My Gluten-Free Kitchen inspired this version with her amazing and foolproof snickerdoodle recipe.

Here’s what you’ll need to make them:

  • 2 1/2 cups all-purpose gluten-free flour (I prefer Bob’s Red Mill 1 to 1)
  • 3/4 teaspoon xanthan gum (omit if your flour blend already contains it – Bob’s does)
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups white sugar
  • 1 teaspoon dried culinary lavender
  • 1/2 cup salted butter, melted (8 tablespoons, or 1 stick)
  • 2 large eggs
  • 1 tablespoon lemon zest (from approximately 1 lemon)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon extract, optional
  • 2 tablespoons of sugar for rolling the dough

Here’s how you put it all together:

  1. Preheat an oven to 400 degrees F and line two baking sheets with parchment. Set aside.
  2. Whisk the flour, xanthan gum (if using), cream of tartar, baking soda and salt in a medium bowl.
  3. Put the sugar and lavender in the bowl of a food processor fitted with a steel blade attachment. Next, pulse until the lavender is finely ground. Pour the sugar through a sieve into a large bowl and discard any lavender bits that are left behind. Then add the melted butter, eggs, lemon zest, vanilla extract and lemon extract to the sugar and beat together until smooth.
  4. Stir in the flour mixture and beat until it is evenly incorporated and dough is smooth. If the dough feels too sticky to handle at this point, you can put it in the freezer for about 15 minutes so it firms up. Using a cookie scoop or a spoon, scoop the dough into balls that are about the size of a golf ball. Roll the dough balls in the sugar to coat and place on the cookie sheet with a few inches between each cookie. If you want puffy cookies, leave as they are. If you prefer flatter cookies (pictured above) smash the dough until it’s about 1/4 of an inch thick using the bottom of a glass. Sprinkle with yellow sprinkles if you’re feeling WILD!
  5. Bake for about 10 minutes or until the cookies are golden brown around the edges.
Gluten Free Lemon Lavender Snickerdoodle Cookies on a rack

Frequently Asked Questions About Snickerdoodles

What exactly is a snickerdoodle?

A snickerdoodle is a simple cookie made of flour, sugar and butter that is typically rolled in a cinnamon sugar mixture. Most snickerdoodle recipes call for cream of tartar and baking soda to help them achieve their soft, chewy texture and crinkly top.

Are snickerdoodles American?

Snickerdoodles are a classic American cookie from the east coast. The first printed snickerdoodle recipes appeared in cookbooks in the late 19th century, though hand written recipes were passed around long before that.

What can I use if I don’t have cream of tartar?

Replace the cream of tartar and baking soda with baking powder in equal measure.

Looking for more lemon lavender inspo? Here are a few more recipes you’ll love!

If you make this recipe for these lemon lavender snickerdoodle cookies, or any other recipe from my blog, drop a comment below and leave me a star rating. Plus, be sure to tag me on Instagram, and use the hashtags #agirldefloured #deflouredrecipes! Thank you!

Gluten Free Lemon Lavender Snickerdoodle Cookies on a rack

Gluten-Free Lemon Lavender Snickerdoodle Cookies

Alison Needham
These gluten-free lemon lavender snickerdoodle cookies taste like sunshine. Lemon zest and a few drops of lemon extract, along with a touch of dried culinary lavender add a big boost of bright flavor!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 20 cookies
Calories 161 kcal

Ingredients
  

Instructions
 

  • Preheat an oven to 400 degrees F and line two baking sheets with parchment. Set aside.
  • Whisk the flour, xanthan gum (if using), cream of tartar, baking soda and salt in a medium bowl.
  • Put the sugar and lavender in the bowl of a food processor fitted with a steel blade attachment. Pulse until the lavender is finely ground. Pour the sugar through a sieve into a large bowl and discard any lavender bits that are left behind. Add the melted butter, eggs, lemon zest, vanilla extract and lemon extract to the sugar and beat together until smooth.
  • Stir in the flour mixture and beat until it is evenly incorporated and dough is smooth. If the dough feels too sticky to handle at this point, you can put it in the freezer for about 15 minutes so it firms up. Using a cookie scoop or a spoon, scoop the dough into balls that are about the size of a golf ball. Roll the dough balls in the sugar to coat and place on the cookie sheet with a few inches between each cookie. If you want puffy cookies, leave as they are. If you prefer flatter cookies (pictured above) smash the dough until it’s about 1/4 of an inch thick using the bottom of a glass. Sprinkle with yellow sprinkles if you’re feeling WILD!
  • Bake for about 10 minutes or until the cookies are golden brown around the edges.

Nutrition

Serving: 1gCalories: 161kcalCarbohydrates: 27gProtein: 2gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 29mgSodium: 107mgPotassium: 34mgFiber: 2gSugar: 17gVitamin A: 166IUVitamin C: 1mgCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!

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