Print

Gluten-Free Lemon Cookies

Print Recipe

Deliciously bright and soft gluten-free lemon cookies, perfect for those with dietary restrictions.

Ingredients

Scale
  • 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
  • ½ cup powdered sugar or granulated sugar

Instructions

  1. Preheat the oven to 350°F (175°C). Line a cookie pan with parchment paper or silicone baking mats.
  2. Whisk together the gluten-free flour, baking powder, baking soda, and salt in a bowl. Set this mixture aside.
  3. Zest and juice one lemon; keep them aside for later use.
  4. Mix the dairy-free butter and sugar in a stand mixer until creamy. Then, add the egg, egg yolk, lemon juice, lemon zest, lemon extract, and vanilla, mixing until well combined.
  5. Gradually add the flour mixture and mix until everything is thoroughly combined. If the dough feels too soft or sticky, chill it in the refrigerator for 120 minutes.
  6. Use a cookie scoop to form balls of dough, then roll each ball in powdered sugar (or granulated sugar, if you prefer).
  7. Place the cookie dough balls at least 2 ½ inches apart on the prepared baking pan. Bake for 11 minutes for small cookies (1 tablespoon size) or 13 minutes for medium cookies (1 ½ tablespoon size).
  8. Let the baking pan cool on a wire rack for 5 minutes, then transfer the cookies to the wire rack to cool completely.

Notes

Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them for longer, you can freeze them for up to 3 months.

Nutrition

Keywords: cookies, gluten-free, lemon, dairy-free, dessert

Find it online: https://yourfavoriterecipes.com/gluten-free-lemon-cookies-dairy-free/