Go Back Email Link
–+ servings
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
Print Pin it
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

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
  • ⅛ 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
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.