Today’s recipe for my Gluten Free Way series is a delicious gluten free lemon cookie.
I love lemon. I love the flavor of it, but I also love how well it works in gluten free baking. The acidity in the lemon helps the taste and texture of gluten flours.
This recipe is adapted from several recipes that I found online, but it is closest to this one. So if you are not gluten free, give these Lemon Sugar Cookies a try. Although I would probably use my lemon glaze, because extra lemon is always a good thing.
For these cookies I used my favorite gluten free flours for cookies. Sweet rice flour is one of my favorite things to add to gluten free desserts. The texture is so much better with sweet rice flour.
I haven’t tried it, but these cookies would probably work fairly well with Bob’s Red Mill 1 to 1 gluten free flour blend. That blend has sweet rice flour in it and usually works well for cookies. Just use the blend in place of the rice flour, sweet rice flour, cornstarch, and gum.
Gluten Free Lemon Sugar Cookies
If you love sugar cookies or shortbread type cookies these gluten-free lemon sugar cookies are a must make!
Ingredients
Cookies
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest or 1/2 teaspoon lemon extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cup white rice flour
- 1 cup sweet rice flour
- 1/3 cup cornstarch
- ¾ teaspoon xanthan gum
Glaze
- 1 cup powdered sugar
- 3 tablespoons lemon juice
Instructions
- Preheat oven to 350 degrees.
- In a bowl combine baking powder, baking soda, salt, white rice flour, sweet rice flour, cornstarch, and xanthan gum. Set aside.
- In a mixing bowl cream butter and sugar.
- Add eggs and mix well.
- Add vanilla, lemon juice, and lemon zest or extract. Mix until combined.
- Slowly mix in flour mixture.
- Using about 2 tablespoons of dough, roll into balls and place on cookie sheet several inches apart. Flatten slightly.
- Bake for 9-10 minutes.
- Let cool on cookie sheet for 3-5 minutes. Remove to wire rack to cool.
Lemon Glaze
- In a small bowl whisk together powdered sugar and lemon juice and drizzle over cooled cookies.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 148Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 104mgCarbohydrates: 24gFiber: 0gSugar: 14gProtein: 1g
Thanks!
I made these today using Bob’s 1 to 1 and they came out delicious! My butter got too warm (I assume) so mine are thinner but we don’t mind. 🙂 Next time I will probably cut the recipe in half because it’s too many for us. I did freeze some to bake later. I also might not put the lemon juice in the glaze or just put sugar on top of the cookies before baking.
Did no one else make these? Because we decided these are better than a certain cookie-selling organization’s lemon cookies…
And no, I’m not supposed to have butter but there’s not really a good substitute in lemon cookies.
I am so glad that you enjoyed these! I like the glaze because I love lemon, but not all my family loves it as much as I do. So yes, sugar would be a great idea. I left some unglazed when I made them last. And I love that you think these are better than the well known lemon cookies. Comments like that are why I do this. I love to help others make gluten free easy and delicious! 🙂