Prep the basics. Line a baking sheet with parchment. Set your oven to 350°F (175°C). Make sure your lemons are washed and dry before zesting.

Whisk dry ingredients. In a large bowl, combine the gluten-free flour, almond flour, granulated sugar, baking powder, baking soda, and salt. Whisk until evenly mixed and no clumps remain.

Add the zest. Rub the lemon zest into the dry mixture with your fingertips for 20–30 seconds. This releases the oils and boosts flavor.

Mix the wet ingredients. In a separate bowl, whisk together lemon juice, non-dairy yogurt, oil, vanilla, and almond extract. Add a teeny pinch of turmeric if you want a pale yellow hue.

Combine. Pour the wet mixture into the dry. Stir with a spatula until just combined. The dough should be thick and slightly sticky—more like a very soft cookie dough than a batter.

Chill briefly. Cover and chill for 15–20 minutes. This makes rolling easier and helps the crinkle effect.

Roll in powdered sugar. Scoop the dough into 1.5-tablespoon balls. Roll each ball generously in powdered sugar, coating all sides. Don’t shake off too much; that coating is what creates the crackly look.

Bake. Arrange on the lined sheet with 2 inches between cookies. Bake 10–12 minutes, until the tops are crinkled and the edges look set but the centers are still soft. They may seem slightly underdone—this is ideal for chewy cookies.

Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. The crinkles will set as they cool.

Finish. If you want more contrast, dust with a little extra powdered sugar once cooled.