Gluten Free WOW
Gluten Free Lemon Crinkle Cookies – Thermomix
Making gluten free anything is a rarity to me now. We made many things when we first got our Thermomix but in the recent times, no. At demo’s yes, for home food/treats no.
Having family members come over that are gluten free I decided to branch out and give these cookies a go from The Loopy Whisk. OMG they are amazing. Everyone wanted them.
I am NOT the writer of this recipe – no will I ever claim anyone elses amazing recipes.
Gluten Free Lemon Crinkle Cookies
- Baking Trays
- 150 g ¾ cup caster/superfine or granulated sugar
- zest of 2 lemons
- 70 g unsalted butter melted and cooled until warm
- ½ tsp vanilla bean paste or 1 tsp vanilla extract
- 2 large medium eggs room temperature
- 2 tbsp lemon juice
- 240 g plain gluten free flour
- ½ tsp xanthan gum Omit if your gluten free flour blend already contains xanthan gum.
- 1 tsp baking powder
- ¼ tsp salt
- 100 g granulated sugar for rolling the cookies before baking
- 90 g icing sugar for rolling the cookies before baking
- Add the sugar and lemon zest to Thermomix bowl30 Seconds | REVERSE | Speed 3150 g ¾ cup caster/superfine or granulated sugar, zest of 2 lemons
- Add Whisk to bowl
- Add the melted butter and vanilla20 Seconds | Speed 470 g unsalted butter, ½ tsp vanilla bean paste
- Add the eggs10 Seconds | Speed 3.52 large medium eggs
- Add the lemon juice and whisk until smooth10 Seconds | Speed 32 tbsp lemon juice
- Add a large bowl and add dry ingredients and mix together and add to wet ingredients240 g plain gluten free flour, ½ tsp xanthan gum, 1 tsp baking powder, ¼ tsp salt
- If you have a second bowl - add those to clean dry bowl and mix 4 Seconds | Speed 3 then add to wet ingredients
- 10 Seconds | Speed 5Scrape down the side5 Seconds | Speed 5
- Tip: At this stage, the cookie dough will really be more like a batter – very soft and sticky, bordering on runny. That's how it should be. Don't add more flour!
- Put mixture into a bowl and cover and refrigerate for at LEAST 2 hours! I left mine overnight
Make the Cookies
- Adjust the oven rack to the middle position, pre-heat the oven to 180ºC and line 2 large baking sheets with baking paper.100 g granulated sugar, 90 g icing sugar
- Tip: You will bake the cookies in several batches, so you can line 2 baking sheets if you have them on hand. Otherwise, just re-use the same baking sheet, but make sure to cool it completely before you place the next batch of unbaked cookies onto it.
- Shape about 1 tablespoon (about 17g) portions of the chilled cookie dough into balls. You should get 30-32 cookies in total.
- Roll each ball first in granulated sugar and then in powdered/icing sugar until it's fully coated.Tip: Rolling the cookies in granulated sugar first results in the prettiest cookies, with a lovely white coating of powdered sugar that cracks to give a beautiful random pattern (I did NOT do this)
Baking - the cookies are super soft and sloppy - handle with care
- Place the cookie dough balls on the lined baking sheets, at least 1 ½-2 inches (4-5cm) apart. The cookies will spread and expand slightly during baking.Place the baking sheet with the cookies that you won't be baking straight away in the fridge until needed.
- Bake one baking sheet at a time at 350ºF (180ºC) for 8-10 minutes or 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.