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You are here: Home / Cookies / Easy Gluten-Free Lemon Cookies (Dairy-Free)

Easy Gluten-Free Lemon Cookies (Dairy-Free)

February 6, 2020
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A white serving plate filled with gluten-free lemon cookies.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.

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

Gluten-free lemon crinkle cookies.

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.  

  1. 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.
  2. 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.

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

Lemon cookies rolled in powdered sugar.Place cookie dough balls on the baking pan and bake for 10-11 minutes.

Lemon cookies freshly baked.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.

Gluten-free lemon cookies.

More Gluten-Free Cookies You’ll Love:

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

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A plate of gluten-free lemon cookies.

Gluten-Free Lemon Cookies (Dairy-Free)

★★★★★ 5 from 5 reviews
  • Author: MamaShire
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 dozen 1x
  • Category: Dessert
  • Method: Oven
  • Diet: Gluten Free
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Description

These Gluten-Free Lemon Cookies are easy to make and have the perfect combination of tart and sweet.


Ingredients

Scale

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

Did you make this recipe?

Tag @mamashire on Instagram and hashtag it #mamashire

Easy to make gluten-free cookies.

Filed Under: Cookies, Desserts

Reader Interactions

Comments

  1. MissJosephine16

    July 17, 2020 at 12:56 pm

    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!

    ★★★★★

    Reply
    • MamaShire

      July 17, 2020 at 3:08 pm

      So glad you enjoyed them!

      Reply
  2. Louellen

    July 25, 2020 at 8:16 pm

    Cookie Monster would approve.

    ★★★★★

    Reply
  3. Ashley Alden

    February 12, 2021 at 12:38 am

    When you refer to sugar what exactly are you using for sugar?

    Reply
    • MamaShire

      February 13, 2021 at 11:45 am

      I use regular sugar in this recipe.

      Reply
  4. Sarah

    July 27, 2021 at 4:20 pm

    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!

    Reply
    • MamaShire

      July 27, 2021 at 5:01 pm

      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

      Reply
      • Sarah

        July 27, 2021 at 7:16 pm

        Thank you for your quick response!

      • MamaShire

        July 27, 2021 at 11:01 pm

        You’re welcome!

  5. Rhonda Devine

    July 30, 2021 at 3:59 pm

    These look wonderful Robin. I think of you and the girls so often. Hope this finds you doing well! Love to all:}

    Reply
    • MamaShire

      July 30, 2021 at 6:46 pm

      Thank you, Rhonda! We are all doing well. Miss you. Love to your family too!

      Reply
  6. Leslie

    July 31, 2021 at 1:23 am

    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!

    Reply
    • MamaShire

      July 31, 2021 at 10:01 am

      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.

      Reply
  7. Molly

    August 11, 2021 at 12:54 pm

    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.

    Reply
    • MamaShire

      August 11, 2021 at 8:18 pm

      Good idea! Thanks!

      Reply
  8. Kelly

    October 31, 2021 at 4:11 pm

    Making these now my batter is a real sticky mess, will it chill to be more like cookie dough , smells so good though

    Reply
    • MamaShire

      November 03, 2021 at 10:52 am

      Yes, chill the dough for at least 30 minutes. It really makes a difference.

      Reply
  9. April

    February 13, 2022 at 1:28 pm

    These are ridiculously good! I took a double batch to work and they quickly disappeared. Thank you for this awesome recipe.

    ★★★★★

    Reply
    • MamaShire

      February 13, 2022 at 8:56 pm

      Oh, I’m so glad they were a hit! ❤️

      Reply
    • Kim

      May 02, 2022 at 7:14 am

      Can you use almond flour instead for this recipe?

      Reply
      • MamaShire

        May 02, 2022 at 8:44 pm

        I haven’t made this recipe with almond flour so I can’t say exactly. If you do try almond flour in this recipe you may want to add an additional egg to help bind the flour.

      • Elle

        May 31, 2022 at 10:22 am

        Did you ever try it with almond flour? I am interested in trying this recipe with almond flour myself but I’m not a good enough baker to know how to adjust.

  10. Kathleen

    February 24, 2022 at 3:28 pm

    can you use lemon extract instead of lemon juice? I want to make these today and I don’t have any lemon juice.

    Reply
    • MamaShire

      February 24, 2022 at 9:34 pm

      Yes, I think one teaspoon of lemon extract should work. If you don’t have lemon zest either then maybe use 1 1/2 teaspoons.

      Reply
  11. Elizabeth

    April 06, 2022 at 1:08 am

    These were a huge hit!! I brought them to a party along with other cookies so the GF/DF people could have something sweet and EVERYONE said the lemon cookies were their favorite from the platter!! They got rave reviews from even the skeptics!! It’s sooo important to refrigerate the dough before scooping. After scooping, I actually stuck them in the freezer for about an hour, then rolled and dunked in powdered sugar. The dough is more of a batter, but don’t be alarmed, just make sure you keep it very cold to avoid mess.

    ★★★★★

    Reply
    • MamaShire

      April 13, 2022 at 5:11 pm

      I’m so glad that everyone enjoyed them! And thanks for the tips with the dough!

      Reply
  12. Stephanie

    November 02, 2022 at 1:16 pm

    Can’t believe these are gluten free! Everyone is loving them. I like the texture more the day after baking. Made them exactly as written though I didn’t measure out my zest. I doubled the batch and used 2 full lemon zests. Thank you so much for sharing this recipe! Will be saved and repeated regularly.

    ★★★★★

    Reply
    • MamaShire

      November 04, 2022 at 3:17 am

      That’s wonderful! So glad that everyone loves them!

      Reply

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