If you love the lemon flavor and sugar cookies, wait until you try my new Gluten Free Lemon Cookies recipe! It is a delicious blend of sweet lemon flavors! These lemon sugar cookies are easy to make as drop-style or slice-and-bake cookies!

A stack of lemon cookies on a plate.

These delicious gluten-free lemon cookies almost melt in your mouth. Crispy on the outside and soft on the inside, they are the perfect sugar cookies to enjoy when you are in the mood for cookies.

My family has been enjoying all the new cookie recipes I have worked on. They are my trusted taste testers and have made it through three versions of these lemon cookies. The first version used only lemon extract, the second only lemon juice, and the third, the winner, uses a combination of both!

I hope you love these cookies as much as we do. There is also a dairy-free version for my readers who need to be dairy-free! If you love lemon-flavored desserts, check out all of my delicious Gluten Free Lemon Recipes!!

Why you will love these gluten free lemon cookies:

  1. What isn’t to love about sugar cookies? Add in some lemon flavor, and these cookies are absolutely amazing!
  2. These cookies are perfect for snacking, a bake sale, or any time you are craving cookies.
  3. They store in the freezer for a cookie fix whenever you like!
  4. Make them in about 20 minutes.

If you are a cookie fanatic like me, you will want to check out all of my gluten free cookie recipes!

Top Pick
King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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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

Lemon cookies photos of steps 1 and 2.

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.

Lemon cookies photos of steps 3 and 4.

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.

Lemon cookies photos of steps 5 and 6.

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.

Lemon cookies photos of steps 7 and 8.

Step 7: Take a glass and smush down all of the cookies.

Step 8: Bake at 350º F for 9-10 minutes. Allow to cool on a cooling rack.

Tips and Recipe FAQ:

Can you use just lemon extract?

Yes, you can skip the fresh lemon juice if you like. The cookies will be a lot sweeter.

Can you use cookie cutters with the lemon cookie dough?

You can use cookie cutters if you like. Make sure the dough is cold.

How do you freeze lemon cookies?

I allow the cookies to cool completely, then put them into a zipper-style freezer bag. Press the air out before freezing.

How long will these cookies keep fresh?

These cookies will last up to 4 days in an airtight container or up to 4 months in the freezer.

A stack of five lemon cookies.

More gluten free cookies to try:

A stack of five lemon cookies.

Gluten Free Lemon Cookies

Sandi Gaertner
Delicious, slightly crisp, gluten free lemon cookies. If you love sugar cookies, this lemony version will make your day!
5 from 9 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
vegetarian icon
Prep Time 10 minutes
Cook Time 10 minutes
Chilling 30 minutes
Total Time 50 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 20 cookies
Calories 126 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Equipment

  • Mixing bowls
  • Cookie sheet

Ingredients
  

  • 1 ½ cups gluten free flour blend * see note
  • ¾ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • â…› teaspoon salt
  • ½ cup butter melted or very softened
  • 2 eggs size large
  • 1 teaspoon lemon extract
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest

For Sugar Coating

  • ½ cup sugar
  • 2 teaspoons lemon zest

Instructions
 

  • Add the dry ingredients to a bowl and whisk to blend. In a smaller bowl, add the wet ingredients and mix.
  • 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.
  • Make the lemon sugar by adding the sugar and lemon zest to a bowl.
  • Preheat the oven to 350º F.
  • Remove the cookie dough from the refrigerator. Roll cookie dough balls with your hands and then roll them into the lemon sugar.
  • Place the sugar coated cookie dough balls on a parchment paper lined baking sheet.
  • Take a glass and smush down all of the cookies. Bake at 350º F for 8-10 minutes. Allow to cool on a cooling rack.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan dairy-free butter.
  4. These yummy cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer. To freeze, put the cooled cookies into a freezer-safe zip lock style bag.
*Note, 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 30-45 minutes and slice and bake as directed above.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 126kcalCarbohydrates: 19gProtein: 2gFat: 5gSaturated Fat: 3gTrans Fat: 1gCholesterol: 29mgSodium: 89mgPotassium: 29mgFiber: 1gSugar: 13gVitamin A: 166IUVitamin C: 1mgCalcium: 19mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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Recipe Rating




12 Comments

  1. 5 stars
    These are perfection! The only thing I adjusted after my first batch was added 1 extra T. of lemon juice. These are super soft with a little crunch on the edges. So yummy!

  2. Hey, wondering if I could roll out dough and cut out different shapes instead of doing balls? Or would that make the dough too tough? Thanks!