Gluten-Free Coconut Lime Crinkle Cookies

These tangy gluten-free coconut lime crinkle cookies make the perfect portable snack!

These gluten-free coconut lime crinkle cookies are a delightful and refreshing baking solution. With their beautiful crackled exterior, a soft, chewy interior, and a vibrant burst of citrus, they are a joy to bake and to eat. Using our QUeen Milling Gluten Free All Purpose Flour Blend, the texture is tender and light, and the cookies hold their shape beautifully. These are a special treat for a summer party or a lovely addition to an afternoon tea.

Recipe Card

Recipe Name: Gluten-Free Coconut Lime Crinkle Cookies

Description: Soft and chewy gluten-free cookies with a vibrant coconut and lime flavour, and a classic crackled finish.

Source: QUeen Milling Test Kitchen

Yield: Approximately 30-36 cookies

Prep Time: 20 minutes (plus 30-minute chill time)

Cook Time: 9-11 minutes

Ingredients

• 2¼ cups (10 ounces, 255 grams) of QUeen Milling Gluten Free All Purpose Flour Blend
• 1 teaspoon (4 grams) baking powder
• ½ teaspoon (2 grams) salt
• ½ cup (4 ounces, 113 grams) unsalted butter, room temperature
• ¾ cup (6 ounces, 150 grams) granulated white sugar
• ½ cup (2 ounces, 50 grams) sweetened, shredded coconut
• 1 teaspoon (3 grams) lime zest
•  2 large eggs
• 3 Tablespoons (1 ounce, 45 grams) freshly squeezed lime juice 
• ½ cup (2 ounces, 56 grams) powdered sugar
  
  

Instructions

1. Preheat your oven to 350°F (175°C).  Line 2-3 baking sheets with parchment paper and set them aside.
2. In a medium bowl, whisk together the QUeen Milling Gluten Free All Purpose Flour Blend, baking powder, and salt.
3. In a stand mixer, cream the butter, granulated sugar, shredded coconut, and lime zest until light and fluffy. Continue to beat while adding the eggs, one at a time, followed by the lime juice. Scrape the sides of the bowl as needed. Mix until well blended.
4. On low speed, gradually add the flour mixture and mix until just combined.  Place the bowl in the fridge for a minimum of 30 minutes.
5. Place the powdered sugar in a separate bowl. Remove the chilled dough from the fridge and roll 1 tablespoon portions into balls.  Roll each ball in the powdered sugar to coat thoroughly.
6. Place the cookies onto the prepared baking sheets, about 2 inches apart.
7. Bake for 9-11 minutes, or until puffy and the edges are slightly tan. Remove from the oven and let them cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
8. Store the cooled cookies in an air-tight container.

Notes

These cookies are a fun and delightful treat to share with visitors or to have on hand for a quick snack. The superb quality of our QUeen Milling Gluten Free All Purpose Flour Blend in this recipe is how it creates a tender and chewy cookie that's still sturdy enough to be rolled in powdered sugar and hold its shape during baking.

This flour is a convenient baking solution, ensuring a consistently beautiful and delicious cookie every time. For an added touch, you can drizzle a simple lime glaze over the cooled cookies. Our paper packaging is recyclable and compostable.