Description
These Gluten-Free Lemon Cookies are easy to make and have the perfect combination of tart and sweet.
Ingredients
- 2 ¼ cups gluten-free flour*
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup sugar
- ½ cup dairy-free butter, room temperature**
- 1 large egg + 1 egg yolk
- 1 tablespoon lemon juice
- 1 ½ – 2 teaspoons lemon zest
- ½ teaspoon lemon extract
- ½ teaspoon vanilla
Coating:
- ½ cup powdered sugar or granulated sugar
Lemon: One lemon will be enough for the juice and zest.
Instructions
- Preheat the oven to 350°. Line a cookie pan with parchment paper or silicone baking mats.
- Whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
- Zest and juice one lemon. Set aside.
- Mix the dairy-free butter and the sugar in a stand mixer until creamy. Then add the egg, egg yolk, lemon juice, lemon zest, lemon extract, and vanilla.
- Add the flour mixture and mix until thoroughly combined. (If the dough is very soft or too sticky, chill the dough in the refrigerator for 2 hours.)
- Use a cookie scoop to scoop dough into a ball and then roll each in powdered sugar. (Another option could be to roll them in granulated sugar instead of powdered sugar.)
- Place cookie dough balls at least 2 ½ inches apart on the baking pan and bake for 11 minutes for a small cookie scoop (1 tablespoon size) or 13 minutes for a medium cookie scoop (1 ½ tablespoon size).
- Place the baking pan on a wire rack to cool for 5 minutes, and then transfer the 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 Country Crock Plant-Based Avocado Oil sticks, Smart Balance, or Earth Balance. Simply sit it out on the countertop for 10 minutes to come to almost room temperature. It should still be slightly cool.
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 of lemon juice and 1 ½ teaspoons of lemon zest.