Some links in this post are affiliate links to products I love to use.

These gluten-free lemon cookies are easy to make and have the perfect combination of tart and sweet. With real lemon juice and zest, the lemony flavor just bursts through and makes these cookies so good. They’re soft and chewy on the inside with a sweet crispy outside. They get their crisp outside from powdered sugar and are also called lemon crinkle cookies.

While lemon cookies are good anytime they do go perfectly with baby showers, bridal showers, and tea parties.

(Some links in this post are affiliate links. See my disclosure policy here.)

Ingredients for Gluten-Free Lemon Cookies:

Gluten-Free Flour: I use Better Batter Gluten-Free Flour Mix for most of my baking. I get consistently good results with this blend. It is a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
Dairy-Free Butter: Use Smart Balance or Earth Balance. Simply sit it out on the countertop for about 10 minutes soften at room temperature.
Lemon juice & Lemon zest: For best results use one fresh lemon and zest the lemon with a zester and then use a juicer to squeeze out the juice. You’ll need 1 tablespoon lemon juice and 1 ½ teaspoons lemon zest.
Sugar, egg, vanilla, baking powder, baking soda, salt, and powdered sugar to roll the cookie dough balls in.

How To Make Gluten-Free Lemon Cookies:

Preheat the oven to 350°. Line baking pan with parchment paper or silicone baking mats.

Whisk together the gluten-free flour mix, baking powder, baking soda, and salt. Set aside.

Zest and juice one lemon. Set aside.

Cream the buttery spread and the sugar in a stand mixer. Then add in the egg, vanilla, lemon juice, and lemon zest.

Mix in the flour mixture and then chill the dough for 30 minutes.

Preheat the oven to 350°. Line a baking pan with parchment paper or silicone baking mats.

Whisk together the gluten-free flour mix, baking powder, baking soda, and salt. Set aside.

Zest and juice one lemon. Set aside.

Cream the buttery spread and the sugar in a stand mixer. Then add in the egg, vanilla, lemon juice, and lemon zest.

Add the flour mixture and mix until thoroughly combined. Place the dough in the refrigerator to chill for 30 minutes.

Once chilled, scoop the dough out with a cookie scoop and then roll in powdered sugar.

Place cookie dough balls on the baking pan and bake for 10-11 minutes.

Place the baking pan on a wire rack to cool for 4-5 minutes and then transfer cookies directly to the wire rack to cool completely.

More Gluten-Free Cookies You’ll Love:

Soft Molasses Cookies
Peanut Butter Chocolate Chip Cookies
Chocolate Crinkle Cookies
Snickerdoodle Cookies
Snowball Cookies