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.
GLUTEN-FREE FLOUR
My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both 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.
TIPS FOR MEASURING FLOUR
When baking with gluten-free flour it’s really important how you measure the flour. Fluff first and then use the scoop and sweep method.
- Fluff: Before measuring out your flour use a spoon or whisk to fluff the flour in the container- mostly the top portion. Be sure to fluff any flour that you will be measuring. To fluff simply stir around the flour lifting it and letting it fall back loosely.
- Scoop and sweep: Use a large spoon to lightly scoop up the flour and place it into the measuring cup. Fill up the measuring cup and then use the handle of the spoon and scrape it across the top of the measuring cup to level off the excess flour. Let the excess fall back into the container. You can also use a knife to level off the flour.
DAIRY-FREE INGREDIENTS WITH DAIRY OPTIONS
Buttery Spread: I used Smart Balance in this recipe, other options would be softened Earth Balance or melted refined coconut oil. Dairy option would be real butter.
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.
Can I Freeze These Lemon Cookies?
Yes. Place cooled cookies in a single layer on a parchment-lined cookie sheet and put them into freezer. After they are frozen put the cookies into a freezer-safe plastic bag and remove as much air as possible. Be sure to label the containers with the name of the cookies and the date they were frozen.
More Gluten-Free Cookies You’ll Love:
Soft Molasses Cookies
Peanut Butter Chocolate Chip Cookies
Chocolate Crinkle Cookies
Snickerdoodle Cookies
Snowball Cookies
Gluten-Free Lemon Cookies (Dairy-Free)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 dozen 1x
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
These Gluten-Free Lemon Cookies are easy to make and have the perfect combination of tart and sweet.
Ingredients
1 ½ cups gluten-free flour mix*
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/2 cup buttery spread, softened**
1 egg
1 tablespoon lemon juice
1 ½ lemon zest
1/2 teaspoon vanilla
1/2 cup powdered sugar
Instructions
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.
Preheat the oven to 350°. Line a baking pan with parchment paper or silicone baking mats.
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.
Notes
*Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Better Batter and Pamela’s Artisan Blend. I’ve been using them both with great results and they are both 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 to 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.
Keywords: gluten-free cookies, gluten-free lemon crinkle cookies, lemon cookies, dairy-free cookies, gluten-free and dairy-free desserts
MissJosephine16
Make these bad boys with brown rice flour instead – turned out so soft and goood! Mine ended up with more powder sugar on them (not mad) and tasted wonderful. The lemon isn’t over powering at all. I love things very lemony – next time I think i’ll add a tad bit more lemon flavor.
Thanks for the great recipie!
★★★★★
MamaShire
So glad you enjoyed them!
Louellen
Cookie Monster would approve.
★★★★★
Ashley Alden
When you refer to sugar what exactly are you using for sugar?
MamaShire
I use regular sugar in this recipe.
Sarah
I was wanting to increase the recipe but the ‘scale’ button you press to increase the amount only changes the flour! How much butter? How much sugar? Help! I NEED these cookies!
MamaShire
Oh dear, I’ll have to let my recipe card people know. I’m so sorry for the inconvenience.
Okay, here’s the amounts doubled.
3 cups gluten-free flour mix*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup buttery spread, softened**
2 eggs
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla
1 cup powdered sugar
Sarah
Thank you for your quick response!
MamaShire
You’re welcome!
Rhonda Devine
These look wonderful Robin. I think of you and the girls so often. Hope this finds you doing well! Love to all:}
MamaShire
Thank you, Rhonda! We are all doing well. Miss you. Love to your family too!
Leslie
I was confused by the directions that said ‘zest and juice one lemon, set aside’ but the ingredients call for 1 tablespoon of lemon juice and 1 1/2 ?? zest. So is it the juice and zest of one lemon or 1 tbsp? What can I substitute ‘buttery spread’ with as I do not need these cookies to be DF, just GF. Can I use butter?
Thanks!
MamaShire
Yes, you can use butter in place of the buttery spread. And you can measure out the tablespoon of juice and 1 1/2 tablespoons of zest that you need from the amount that was set aside.
Molly
In the middle of making these now…can’t wait to try! One comment: it would be good to provide the instructions to start preheating the oven about 1/2 way through the dough refrigerator time instead of at the beginning.
MamaShire
Good idea! Thanks!
Kelly
Making these now my batter is a real sticky mess, will it chill to be more like cookie dough , smells so good though
MamaShire
Yes, chill the dough for at least 30 minutes. It really makes a difference.