These gluten free lemon cookies are soft, gooey and melt in your mouth delicious! This recipe is quick and easy. These lemon cookies are fresh, light and great for spring and summer!

Stack of gluten free lemon cookies

Why You’ll Love This Recipe

  • These gluten free lemon cookies are easy to make.
  • They are made with only pantry staples.
  • No dough chilling required.
  • These cookies are bright, fresh and flavorful.
  • They are filled with the perfect amount of lemon.
  • The flavor is the best mix between sweet and tart.
  • This recipe is gluten free and nut free.
  • These cookies can be easily made egg free.
  • Check out these Vegan Lemon Cookies for another fun treat!

Ingredients & Substitutions

These are the main ingredients and substitutions for gluten free lemon cookies. Scroll down to the recipe card for full ingredients list and instructions.

Use cold butter. Do not use softened or melted butter. Cold butter helps these cookies not spread too thin.

Granulated sugar sweetens this recipe. Coconut sugar would darken these cookies considerably, but may be used for a refined sugar free option.

The egg helps bind these cookies together. For an egg free version, replace the 1 egg with ¼ cup unsweetened applesauce. For more tips and tricks for egg free baking, see these Eggless Chocolate Chip Cookies.

Both lemon juice and lemon zest add the lemon flavor.

A little vanilla extract adds a classic cookie flavor.

Gluten free 1 to 1 flour is the easiest gluten free flour to work with. It very closely mimics traditional white flour, but it is gluten free. Do not use almond flour, coconut flour, cassava flour or oat flour as replacements. These alternative flours have different density, texture and flavor.

Baking soda leavens these cookies.

Roll the cookie dough balls in powdered sugar. This creates a soft and delicious outer layer. For a lower sugar option, feel free to omit.

Butter, lemon and egg

Taste & Texture

These gluten free lemon cookies are bursting with fresh lemon flavor. They are sweet, very slightly tart, and lemony. They taste similar to a lemon sugar cookie, but much softer.

The texture is soft, thick and gooey. They are not crispy, thin or dry.

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.

Step 2

In the bowl of a stand mixer, add cold butter and sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.

Beaten butter with sugar

Step 3

Add in egg, vanilla extract, lemon juice and lemon zest. Stir until combined.

Dough in mixing bowl

Step 4

Then, add in gluten free flour and baking soda. Then, stir until combined.

Light yellow cookie dough

Step 5

Place powdered sugar in a shallow bowl.

Step 6

Use ice cream scoop to scoop out balls of dough. Place ball of dough into powdered sugar. Roll around until completely covered. Then, place on lined pan. Continue for remainder of cookie dough.

Step 7

Bake for 9 to 10 minutes or until cookies are barely set in the middle.

Baked lemon crinkle cookies

Step 8

Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully removing to a cooling rack.

Expert Tips & Tricks

Use cold butter right from the fridge. Softened or melted butter will make the cookies spread too thin in the microwave.

Beat butter and sugar until no clumps of butter remain. This usually takes 2 to 3 minutes in a stand mixer.

Do not over bake cookies. They are meant to be light and gooey.

Allow cookies to cool on pan for 10 minutes. They are slightly fragile after baking.

Lemon cookies with milk

Flavor Variations & Add Ins

While I love these gluten free lemon cookies as is, consider switching them up.

Add in blueberries like these Lemon Blueberry Cookies

Add in raspberries

Fold in white chocolate chips

Add a dash of ground ginger

Top with icing

Top with frosting

How to Serve & Store

Serve gluten free lemon cookies once cool enough to handle. They are delicious served warm and fresh or chilled.

These cookies pair well with a tall glass of milk, coffee or milkshake.

For the ultimate dessert, serve with vanilla ice cream or whipped cream.

Store leftovers in an airtight container for up to 4 days.

These cookies are delicious straight from the fridge too!

Gooey lemon cookies

Frequently Asked Questions

Do these cookies spread a lot?

No, these cookies do not spread much while baking.

Do I have to roll them in powdered sugar?

No. Feel free to omit the powdered sugar step if desired.

Do these cookies freeze well?

Yes, these cookies freeze well.

You May Also Like

If you make these gluten free lemon cookies, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Stack of gluten free lemon cookies

Get the Recipe: Gluten Free Lemon Cookies

These gluten free lemon cookies are soft, sweet and delicious! They are bursting with fresh lemon flavor. These cookies are light, fluffy and perfect for springtime!
5 from 1 vote

Ingredients

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
  • In the bowl of a stand mixer, add cold butter and sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
  • Add in egg, vanilla extract, lemon juice and lemon zest. Stir until combined.
  • Then, add in gluten free flour and baking soda. Stir until combined.
  • Place powdered sugar in a shallow bowl.
  • Use ice cream scoop to scoop out balls of dough. Place ball of dough into powdered sugar. Roll around until completely covered. Place on lined pan. Continue for remainder of cookie dough.
  • Bake for 9 to 10 minutes or until cookies are barely set in the middle.
  • Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully removing to a cooling rack.

Notes

  • Use cold butter straight from the fridge.
  • The cookie dough will be thick.
  • Bake cookies only until the middles look set.  Do not over bake!
  • These cookies are large.
  • For smaller cookies, use a regular sized cookie scoop.  Bake for only 7 to 8 minutes.
  • The powdered sugar can be omitted for a lower sugar option.
  • Store cookies in an airtight container at room temperature for up to 4 days.
Calories: 262kcal, Carbohydrates: 42g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 33mg, Sodium: 131mg, Potassium: 28mg, Fiber: 1g, Sugar: 19g, Vitamin A: 296IU, Vitamin C: 1mg, Calcium: 7mg, Iron: 1mg

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