Description
Gluten Free Lemon Cookies are like soft & cakey sugar cookies with an added burst of lemon flavor. They’ve got fresh lemon zest mixed throughout and used as a beautiful garnish, plus a real lemon juice drizzle on top! These homemade cookies are bright, pillowy, and a scrumptious combination of sweet & tart. Perfect for spring & summer!
Ingredients
Scale
Cookies
- 1/2 cup salted butter, softened
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- 2 tsp lemon extract
- 2 1/4 cup gluten free flour (I recommend Bob’s Red Mill Gluten Free 1–1 Baking Flour)
- 1/2 tsp baking powder
- 1/2 tsp salt
Lemon Drizzle
- 7 tbsp powdered sugar
- 4 tsp lemon juice
Instructions
- Set the oven to 350 degrees.
- Start by adding the softened butter, white sugar, and light brown sugar to a large mixing bowl. Beat with an electric mixer until light & fluffy.
- Next add in the eggs one at a time, beating until combined after each one.
- Stir in the vanilla extract, lemon extract, and lemon zest.
- Then add in gluten free flour, baking powder, and salt a little bit at a time. Beating after each addition until all ingredients are combined evenly.
- Place the dough in the refrigerator to chill for 30 minutes.
- Remove the dough from the fridge and roll tablespoon sized scoops into balls. Place on a parchment paper lined or greased baking tray.
- Bake for 10 minutes.
- While the cookies are baking work on the lemon drizzle. Simply combine the powdered sugar and lemon juice until smooth. (If the drizzle is too liquidy add more sugar & if too dry add more lemon juice)
- Remove the cookies from the oven and let cool. Add the lemon drizzle to the cookies and sprinkle with any leftover lemon zest.
- Enjoy!
Keywords: gluten free lemon cookies, gluten free lemon cookies recipe, lemon sugar cookies