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Easy Gluten Free Lemon Cookies Recipe

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You might find me eating a lot of crinkle lemon cookies in one sitting because there is something about them that I can’t resist.

That is why, in this article, we’ll discuss the ingredients needed to make gluten-free lemon cookies, how to prepare them, some helpful hints, and a list of some of the top gluten-free lemon cookies you can buy in your neighborhood stores.

Yes, with a few simple ingredients and only about an hour of your time, you can make a tray of delicious gluten-free lemon cookies that the whole family will enjoy. So read on!

Making Gluten-Free Lemon Cookies

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It’s really easy to make these gluten-free lemon cookies.

You only need a few simple ingredients (butter, sugar, grated lemon zest, squeezed lemon juice, eggs, plain gluten-free flour, and sugar).

Still, you must be mindful not to overbake your cookies.

If you do, they will change from becoming that homemade lemon cookie that is delicate and crumbly to a shortbread-like and dry cookie.

Too many dry cookies happen because your oven is too hot, so the cookies get overbaked.

Every bite should easily melt in your mouth due to the tenderness, moisture, and delicacy.

How to Make That Easy Gluten-Free Lemon Cookies

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This recipe is truly a simple method to achieve light, tender, and bright lemon cookies. And the more carefully you adhere to the recipe for success, the simpler it becomes.

What Do You Need

You will need a quality gluten-free flour blend that contains xanthan gum.

  • Xanthan gum if it is not in your flour.
  • Well-grated lemon zest
  • freshly squeezed lemon juice
  • Good, granulated sugar
  • Baking powder
  • Unsalted butter, which is melted and cooled until warm
  • At least two medium or large eggs.

What to Do

Step 1

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Put the flour, xanthan gum, cornstarch, baking powder, salt, and sugar in a large bowl and whisk to combine thoroughly.

Now add your lemon zest and mix the ingredients thoroughly, breaking up any clumps of lemon zest as you mix.

Next, the butter, egg white, and two teaspoons of fresh lemon juice should all be added to the dry ingredients, and each addition should be thoroughly mixed.

When the dough is thick and smooth, add extra lemon juice, about a half teaspoon at a time, and knead the dough until it comes together as needed using clean, dry hands.

Before moving on to the next stage, keep the cookie dough in the refrigerator to chill for at least two hours.

Step 2

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Using your gluten-free flour, lightly dust a flat surface, and when your cookie dough has cooled off in the refrigerator.

Place it on the floured surface and sprinkle a little gluten-free flour on it.

Using a rolling pin, roll the dough into a rectangular shape, and it should be about 1/3 inch thick.

Continue adding more gluten-free flour to the dough as you roll to prevent it from sticking to the rolling pin.

Cut out rounds from the dough using a round cookie cutter dusted with light flour.

Place the rounds on the prepared baking sheet, spacing them apart by approximately 1 1/2 inches.

Step 3

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Set the middle oven rack and preheat the oven to 350°F (180°C).

Bake the cookies on the baking sheet in the preheated oven for 8 to 10 minutes or until the edges are gently browned, and the cookies’ cracks no longer appear wet.

After taking them out of the oven, let them cool completely on the baking sheet.

They will be very soft and fragile when they come out of the oven, so don’t move them right away to another sheet.

Before transferring, let them cool.

You can choose to make your glaze once the cookies have cooled, then apply it on top of each cookie and let it set as it cools.

For a more detailed gluten-free lemon cookies recipe, check the recipe card at the bottom of this article.

7 Tips to Consider When Making a Crinkle Gluten-Free Lemon Cookie

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1) Ensure your Flour is Gluten-Free:

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Since we are making gluten-free cookies, it is essential that all ingredients, mainly the flour used, are free of gluten.

Make sure the flour is also high-quality and contains xanthan gum too.

2) Use Melted Butter

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You should use melted butter because it gives your cookies a better texture and flavor.

The lemon flavor isn’t as strong in cookies baked with softened butter, and they can be a little bit crumbly and dry.

3) Add most Ingredients Gradually

The flour will become rough if you don’t gradually combine your ingredients, and if you overmix mixes and dough, you won’t get the light and tender cookie you want; instead, you’ll get a tougher baked cookie.

4) Getting the Proper Measurement

Better baking outcomes are guaranteed if you know the best way to measure an ingredient because one incorrectly measured item could spell the difference between a successful and unsuccessful recipe.

5) Add Plenty of Freshly Grated Lemon Zest

This cookie calls for a lot of lemons, and it’s ideal to use freshly grated lemons so that the zest doesn’t have an unpleasant aftertaste.

Additionally, for the best, most potent lemon flavor, it is recommended to use organic, non-waxed lemons.

6) Your Cookie Dough Might Melt if You Don’t Refrigerate it.

To help the dough firm up and guarantee that the cookies won’t melt into puddles during baking, you must chill it in the refrigerator for at least two hours.

7) Allow to Cool Completely

Ensure the cookie has attained room temperature and is entirely cool before transferring it to another sheet or putting them in a freezer-safe bag or container to freeze.

Best Brands of Gluten-Free Lemon Cookies

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a) Tate’s Bake Shop Lemon Cookies

Tate’s makes its superb gluten-free cookies in a dedicated gluten-free facility. They use rice flour to make their gluten-free cookies.

Their products are also put through internal and external testing by certified laboratories.

b) Alice’s Sweet Tooth Lemon and Almond Cookie

Alice’s Sweet Tooth Cookies are made with gluten-free ingredients derived from plants and sourced worldwide.

The Sweet Tooth lemon and Almond Cookie will melt in your mouth like a sweet sunburst because they are thin, airy, and light.

c) Jack’s Paleo Lemon Zing Cookies

Most of the major allergens are absent from Jack’s Paleo Lemon-friendly Cookies. It is also gluten-free, non-GMO, and all-natural.

Although they are very sugary, these cookies are light and soft and taste good.

d) Lucy’s Lemon Goodness

The best way to describe these delicious cookies is with the word “goodness,” which has a rich and typical flavor.

The lemon flavor is how you would expect it to be—not overly sweet—and the texture is pleasant and crumbly.

They achieve gluten-free, with absolutely no flavor or texture compromise.

e) Pamela’s Gluten-Free Lemon Cookies

Pamela’s offers tasty cookies that are dairy-free, nut-free, grain-free, vegan, and always gluten-free.

They carefully select and obtain their products while keeping the flavor in mind.

f) FREEE Gluten Free Organic Lemon Zest Cookies

FREEE Organic cookies are prepared using a combination of whole aromatic lemons, zesty lemon oil, and naturally gluten-free flour.

g) Nana’s Gluten-Free Lemon Cookies

The excellent texture of Nana’s cookies makes them ideal for dipping.

You can be sure that everything you’re biting into is excellent and has only ever been made with natural ingredients.

Conclusion

Nothing is better than making your food at home, including cookies, because you have complete control over what is added.

But if you must buy anything or dine somewhere else, always remember to read the ingredient list to ensure it’s okay for you to eat.

I hope the information in this article will make it easier for you to “prepare your yummy lemon cookie in a gluten-free and healthier way!

Below is a detailed printable recipe card.

Frequently Asked Questions (FAQs)

Does gluten-free flour make cookies taste different?

Cookies made using gluten-free flour won't taste the same as those made with wheat flour. But it is indeed very delicious, just not the same taste. Also, you can be sure that home-baked items made without gluten taste better than anything produced in a machine at a factory.

Why are my gluten-free cookies so dry?

Do not overbake your cookies. If you do, they will change from becoming that homemade lemon cookie that is delicate and crumbly to a shortbread-like and dry cookie. Dry cookies happen because your oven is too hot, so the cookies get overbaked.

How do you improve the texture of gluten-free cookies?

For successful gluten-free baking, xanthan gum is essential., xanthan gum is essential. It will help in bringing the ingredients together and keep your cookies from crumbling. Gluten-free flours absorb more moisture than regular flour because they frequently contain fine starches. So, gluten-free recipes typically ask for additional liquid and result in looser batters.

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Gluten Free Lemon Cookies

You’ll love these exceptional detailed gluten-free lemon cookie recipes for you, your family, and your friends to enjoy. Every bite will easily melt in your mouth due to the tenderness, moisture, and delicacy.
Prep Time 40 mins
Cook Time 12 mins
Total Time 52 mins
Course Dessert
Cuisine American
Servings 25 Cookies

Ingredients
  

Cookies

  • 220 g Gluten-free flour blend that contains xanthan gum
  • ½ cup Unsalted butter
  • 2 tbsp Fresh lemon zest
  • 1 tbsp Fresh lemon juice
  • 182 g granulated sugar
  • 1 tsp Baking powder
  • 2 medium eggs
  • ½ tsp salt

Glaze

  • 2 tsp lemon juice
  • 8 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions
 

Dough

  • Put the flour, xanthan gum, cornstarch, baking powder, salt,and sugar in a large bowl and whisk to combine thoroughly.
  • Now add your lemon zest and mix the ingredients thoroughly, breaking up any clumps of lemon zest as you mix.
  • Next, the butter, egg white, and two teaspoons of fresh lemon juice should all be added to the dry ingredients, and each addition should be thoroughly mixed.
  • When the dough is thick and smooth, add extra lemon juice, about a half teaspoon at a time, and knead the dough until it comes together as needed using clean, dry hands.
  • Before moving on to the next stage, keep the cookie dough in the refrigerator to chill for at least two hours.

Shaping Cookies

  • Using your gluten-free flour, lightly dust a flat surface, and when your cookie dough has cooled off in the refrigerator. Place it on the floured surface and sprinkle a little gluten-free flour on it.
  • Using a rolling pin, roll the dough into a rectangular shape, and it should be about 1/3 inch thick.
  • Continue adding more gluten-free flour to the dough as you roll to prevent it from sticking to the rolling pin.
  • Cut out rounds from the dough using a round cookie cutter dusted with light flour.
  • Place the rounds on the prepared baking sheet, spacing them apart by approximately 1 1/2 inches.

Baking

  • Set the middle oven rack and preheat the oven to 350°F(180°C).
  • Bake the cookies on the baking sheet in the preheated oven for 8 to 12 minutes or until the edges are gently browned, and the cookies' cracks no longer appear wet.

Glaze

  • To make the glaze, mix all ingredients(powdered sugar, lemon juice, and vanilla extract) in a bowl, whisk until properly combined, and then drizzle over the cookies.

Storage

  • After taking them out of the oven, let them cool completely on the baking sheet. They will be very soft and fragile when they come out of the oven, so don't move them right away to another sheet.
  • Put in an airtight container and store well in the refrigerator or a cool, dry area.
Keyword Lemon cookies