Gluten Free Lemon Cookies {Dairy-Free Option}

Name: Gluten Free Lemon Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Ingredients: 1 1/2 cups gluten free flour blend (* see note); 3/4 cup sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/8 teaspoon salt; 1/2 cup butter (melted or very softened); 2 eggs (size large); 1 teaspoon lemon extract; 1 tablespoon lemon juice; 1 tablespoon lemon zest; 1/2 cup sugar; 2 teaspoons lemon zest

Ingredients Notes:

Photos of the gluten free lemon cookie ingredients.

Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work. I just have not tested other flours.

Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.

Lemon extract - I use this for that extra lemon flavor. Too much lemon juice can add too much moisture and change the texture. This is why I use a combination of both extract and juice.

Butter - To make this recipe dairy-free, substitute the butter for vegan butter.

Recipe Step-By-Step Directions

Step 1: Add the dry ingredients to a bowl and whisk to blend.

Step 2: Add the wet ingredients and mix in a smaller bowl.

Step 3: Pour the wet ingredients into the dry and mix into a big cookie dough ball. Wrap this cookie dough in plastic and refrigerate for 30-45 minutes.

Step 4: Make the lemon sugar by adding the sugar and lemon zest to a bowl.

Step 5: Scoop up the dough with a cookie scoop roll the cookie dough balls with your hands, and then roll them into the lemon sugar.

Step 6: Place the sugar-coated cookie dough balls on a baking sheet.

🔑 Sandi says: If you want to make slice-and-bake cookies instead, make a log out of the cookie dough ball. Roll the log into the lemon sugar and wrap it in plastic. Refrigerate for 30-45 minutes and slice and bake.