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    Home » Desserts

    Gluten-Free Lemon Cookies {Dairy-Free Option}

    Published: Apr 24, 2021 · by Audrey

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    gluten-free lemon cookies Pinterest pin 1n

     An easy recipe for gluten-free lemon cookies. These sweet and tart gluten-free cookies also have a dairy-free option. 

    gluten-free lemon cookies on a blue cookie sheet with a bowl of lemons in the background

    Gluten-Free Lemon Cookies

    These gluten-free lemon cookies are soft in the middle and a little crispy around the edges. The vanilla lemon glaze is the perfect touch of both sweet and tart.

    I love lemon-flavored desserts! These cookies have a nice lemony flavor like my Gluten-Free Lemon Bars and my Gluten-Free Lemon Cake.

    You only need a few simple ingredients to make these lemon cookies. You can see just how easy these lemon cookies are to make in the recipe video.

    gluten-free lemon cookies ingredients photo collage

    How To Make Gluten-Free Lemon Cookies

    Gluten-Free Lemon Cookies

    • Preheat oven to 350°F. Line a cookie sheet with parchment paper or spray the baking sheet with gluten-free cooking spray.
    • In a large bowl, cream the softened butter and sugar together with a mixer until light and fluffy.
    • Mix in the egg, pure vanilla extract, pure lemon extract, lemon juice, and dried lemon peel until fully combined. Scrape the sides of the bowl with a spatula as needed. For a more yellow cookie, you can add two drops of gluten-free gel food coloring. (photo 1)
    • Whisk together the gluten-free flour, baking powder, baking soda, and salt together in a medium-sized bowl. (photo 2)
    • Add the gluten-free flour mixture to the butter mixture and mix until smooth. (photo 3)
    • Drop the cookie dough by rounded tablespoon or use a greased cookie scoop. (I used a greased 1 ½ tablespoon cookie scoop). Place the cookies 2-inches apart on a parchment-lined cookie sheet. If you are baking one batch at a time, place the cookie dough back into the refrigerator. (photo 4)
    • Bake the cookies on the middle rack for 12-13 minutes or until cookies start to lightly brown around the edges. Remove from the oven and cool cookies about 5 minutes before transferring to a cooling rack. Please watch your cookies because all ovens are different.
    • Whisk together the glaze ingredients until smooth. (photo 5)
    • Once the cookies are cooled, drizzle the glaze over the cookies. (photo 6)
    • Store the leftover cookies in an air-tight container at room temperature.

    gluten-free lemon cookies recipe steps photo collage

    Can I Make The Lemon Cookies Ahead Of Time?

    Cookie dough can be easily made ahead of time. Store the cookie dough in an airtight container in the refrigerator for up to four days.

    Can Cookie Dough Be Frozen?

    Freezing cookie dough is super easy! The best way to freeze this cookie dough is to flash freeze the cookie dough balls.

    Place the lemon cookie dough balls on a baking sheet just like you are making cookies. Then place them in the freezer to flash freeze for 10 minutes.

    Once the cookies are flash-frozen (a little frozen), place the cookie dough balls into a freezer bag. Raw cookie dough can be frozen for up to six months.

    You do not need to thaw the cookie dough before you bake them. You may need to bake the lemon cookies for an extra minute or two, so please watch your cookies.

    Tips For Making The Best Gluten-Free Lemon Cookies

    • Don’t skip the step for softening your butter. Take the butter out of the refrigerator and allow it to soften on the counter for 30 minutes up to an hour. Your butter is soft enough when you touch the butter and can see your fingerprint in the butter. 
    • You can substitute 2 tablespoons of lemon juice for the lemon extract.
    • You can substitute 1 tablespoon of lemon zest for the dried lemon peel.
    • I always use a greased cookie scoop. I use a 1 ½ tablespoon cookie scoop. 
    • If you want a puffy cookie, chill the cookie dough for 30 minutes.
    • I also like to use Reynolds Kitchens Cookie Baking Sheets. It has a smart grid that makes it super easy to line up your cookies on your baking sheet.
    • If you are not baking both batches of cookies at the same time, place the dough back in the refrigerator while you are baking the first batch of cookies.
    • Bake the cookies on the middle rack.

    gluten-free lemon cookie with a bite outof it to show the texture ontop of antoher cookie on a blue cookie sheet with other cookies

    Gluten-Free Flour

    These gluten-free lemon cookies were made with Pillsbury gluten-free flour. It is a cup-for-cup, all-purpose gluten-free rice flour blend and already has the xanthan gum and starches in it.

    Most gluten-free all-purpose flour blends have starches and xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.

    So make sure to check the ingredients of your gluten-free flour so you do not add any extra xanthan gum to your flour if it already includes it. If you add extra xanthan gum, you will get gummy cookies!

    My favorite gluten-free flour is Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

    I have not tried this cookie recipe with almond, oat, or coconut flour.

    Tip For Measuring Gluten-Free Flour

    It is super important to use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup) to measure gluten-free flour. I measure the gluten-free flour with the “spoon & level” method.

    I use a large spoon to scoop the flour out of the bag into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.

    Please do not scoop the flour directly out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.

    Gluten-Free And Dairy-Free Lemon Cookies

    For the dairy-free option, I used Smart Balance butter and unsweetened almond milk. Depending on how soft your dairy-free butter is you may need to chill the cookie dough for 30 minutes. The cookie dough balls should not be super soft and should hold their shape.

    Most of our family (including me) is also dairy-free, so I always try and include a dairy-free option in my recipes.

    Some of my favorite dairy-free alternatives that I like to bake with are unsweetened almond or coconut milk. I also like baking with Smart Balance butter or coconut oil.

    gluten-free lemon cookies with glaze on a blue cookie sheet

    Easy Gluten-Free Lemon Cookies

    These gluten-free lemon cookies are so easy to make! These sweet and tart cookies are baked in only 12 minutes.  Also, there is no chilling time with the dough.

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    More Gluten-Free Dessert Recipes To Try!

    • Gluten-Free Oatmeal Cookies {Dairy-Free Option}
    • Gluten-Free Angel Food Cake {Dairy-Free}
    • Easy Gluten-Free Brownies {Dairy-Free Option}

    Let’s Connect! You can FOLLOW ME on Facebook,  Pinterest, YouTube , or Instagram!

    ★Did you make this recipe? Please give it a star rating below!★

    gluten-free lemon cookies on a blue cookie sheet
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    5 from 4 votes

    Gluten-Free Lemon Cookies {Dairy-Free Option}

    An easy recipe for gluten-free lemon cookies. This gluten-free cookie recipe also has a dairy-free option.
    Course Dessert
    Cuisine American
    Keyword gluten-free dairy-free lemon cookies, gluten-free lemon cookies
    Prep Time 10 minutes
    Cook Time 12 minutes
    Total Time 22 minutes
    Servings 24 servings
    Calories 126kcal
    Author Audrey from Mama Knows Gluten Free

    Ingredients

    Gluten-Free Lemon Cookies

    • ¾ cup unsalted butter, softened Dairy-free option use Smart Balance butter. Depending on how soft your dairy-free butter is, you may need to chill the cookie dough for 30 minutes. The cookie dough balls should not be super soft and should hold their shape.
    • 1 cup granulated sugar
    • 1 large egg
    • 2 tablespoons lemon juice
    • 1 teaspoon pure lemon extract If you do not have lemon extract, you can add another 2 tablespoons of lemon juice in its place.
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon dried lemon peel You can find dried lemon peel with the seasonings at the grocery store. You can substitute with 1 tablespoon of lemon zest.
    • 2 drops gluten-free yellow gel food coloring (optional) For a more yellow cookie, you can add two drops of gluten-free gel food coloring. 
    • 1 ¾ cups all-purpose gluten-free flour with xanthan gum I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
    • ½ teaspoon gluten-free baking powder
    • ¼ teaspoon baking soda
    • ½ teaspoon salt

    Glaze

    • ½ cup powdered sugar
    • 1 teaspoon pure vanilla extract
    • 2 teaspoons lemon juice
    • 2 teaspoons water
    US Customary - Metric

    Instructions

    Gluten-Free Lemon Cookies

    • Preheat oven to 350°F. Line a cookie sheet with parchment paper or spray the baking sheet with gluten-free cooking spray.
    • In a large bowl, cream the softened butter and sugar together with a mixer until light and fluffy.
    • Mix in the egg, pure vanilla extract, pure lemon extract, lemon juice, and dried lemon peel until fully combined. Scrape the sides of the bowl with a spatula, as needed. For a more yellow cookie, you can add two drops of gluten-free gel food coloring. 
    • Whisk together the gluten-free flour, baking powder, baking soda, and salt together in a medium-sized bowl. Add the gluten-free flour mixture to the butter mixture and mix until smooth.
    • Drop the cookie dough by rounded tablespoon or use a greased cookie scoop. (I used a greased 1 ½ tablespoon cookie scoop). Place the cookies 2-inches apart on a parchment-lined cookie sheet. If you are baking one batch at a time, place the cookie dough back into the refrigerator.
    • Bake the cookies on the middle rack for 12-13 minutes or until cookies starting to lightly brown around the edges. Remove from the oven and cool cookies about 5 minutes before transferring to a cooling rack. Please watch your cookies because all ovens are different.
    • Once the cookies are cooled, drizzle the glaze over the cookies.
    • Store the leftover cookies in an air-tight container at room temperature.

    Glaze

    • Whisk together the glaze ingredients in a small bowl until smooth. Drizzle over the cooled cookies.

    Video

    Notes

    • I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
    • Use the "spoon and knife" method to measure gluten-free flour.
    • I always use a greased 1 ½ tablespoon cookie scoop.
    • You can substitute 2 tablespoons of lemon juice for the lemon extract.
    • You can substitute 1 tablespoon of lemon zest for the dried lemon peel. 
    • I use a 1 ½ tablespoon cookie scoop.
    • I like to use Reynolds Kitchens Cookie Baking Sheets. It has a smart grid that makes it super easy to line up your cookies on your baking sheet. 
    • For the dairy-free option, I used Smart Balance butter. Depending on how soft your dairy-free butter is you may need to chill the cookie dough for 30 minutes. The cookie dough balls should not be super soft and should hold their shape.
    • Store in an air-tight container at room temperature.
    • The cookie dough can be made ahead of time and refrigerated for up to 4 days. 
    • The cookie dough can be frozen for up to 6 months.
    • Mama says, "Check all of your labels!"

    Nutrition

    Serving: 1cookie | Calories: 126kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 114mg | Potassium: 16mg | Fiber: 1g | Sugar: 11g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
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    © MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.

    Reader Interactions

    Comments

    1. Anne Stephenson says

      February 22, 2022 at 8:30 pm

      I substituted 1 teaspoon Boyajian lemon oil for the extract & juice – they were absolutely delish! No need to guild the lily with glaze.

      Reply
    2. Bonni says

      December 24, 2021 at 9:37 am

      Awesome cookies. My nephew, who does NOT require gluten free said these are his favorite cookie of all time. If you knew how extremely picky he is you would realize how big a deal his comment really is. He has asked that I bring them to our family Christmas celebration tonight.

      Reply
    3. Veggievin says

      December 22, 2021 at 5:57 pm

      Made these today. So yummy. I’m not a baker so I was surprised that they turned out so good. Made them dairy free too. Can’t wait until my family gets to eat them in Christmas.

      Reply
    4. Eveline McNeil says

      August 19, 2021 at 2:32 pm

      These are the best lemon cookies by far. My friend said that I could make these regularly; they’ve become her favourite cookie!

      Reply

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    Audrey Roberts in a white kitchen for a profile photo

    I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of  The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.  Read More…

     

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