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!
Ingredients
- ½ cup cold butter
- ⅔ cup granulated sugar
- 1 egg
- ½ tsp lemon zest
- 1 tsp lemon juice
- ½ tsp vanilla extract
- 1 ¾ cups gluten free 1 to 1 flour
- ½ tsp baking soda
- ½ cup powdered sugar
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