These Gluten-Free Lemon Cookies are easy to make and have the perfect combination of tart and sweet.
1 ½ cups gluten-free flour mix (I use Better Batter Gluten-Free Flour)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/2 cup buttery spread (Smart Balance or Earth Balance), softened
1 tablespoon lemon juice
1 ½ lemon zest
1/2 teaspoon vanilla
1/2 cup powdered sugar
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.
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.
- 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.
Keywords: gluten-free cookies, gluten-free lemon crinkle cookies, lemon cookies, dairy-free cookies