Gluten Free, Dairy Free, Soy Free
This easy, no chill recipe creates the perfect soft and chewy cookie. Drizzled with a tart, lemony icing, these citrusy sugar cookies are bursting with delicious, tangy lemon flavor!
Why I Love This Recipe
Gluten Free Lemon Cookies bake up puffy, with a chewy center and the perfect amount of sweetness. They are then topped with a sweet and tart lemon icing for deliciously punchy bite of lemon!
Made with lemon zest, juice, and a hint of lemon extract, this recipe is packed with lemon flavor! The cookies themselves have a subtle lemon flavor, as baking mutes the citrus components somewhat. However, the addition of pure lemon juice and lemon extract in the icing really brings out the tangy, sweet flavor in this must try dessert!
Since the cookie dough doesn’t need to be refrigerated, it comes together in about 10 minutes. Additionally, the cookies themselves are finished baking in under 15 minutes. The additional wait time allows the cookies to cool so the icing doesn’t melt.
Working with this no-chill dough
The dough is slightly sticky and will stick on your fingers and hands some. This is normal, but there is no need to refrigerate. You should still be able to get them formed into dough balls and lightly patted down into thick disc shapes.
Icing tips
Make sure these Gluten Free Lemon Cookies are completely cooled before trying to drizzle on icing, otherwise it will be melty.
Additionally, you can either use a sandwich size storage bag with the corner snipped off or a small piping bag for the icing. Either works well.
Let's talk xanthan gum
Xanthan gum can be found in the allergy friendly section of the baking aisle in most grocery stores. It’s Whole30 and Paleo approved and helps to bind this gluten-free dough together. This allows the baked cookie hold it’s structure. Many pre-mixed gluten free flours contain a binder of some sort, usually xanthan or guar gum. So, I would advise you not skip this ingredient otherwise your cookies could turn out crumbly.
Artificial dye free food coloring
Please also note, I used a small amount of natural yellow food coloring on these cookies to emphasis lemon for photographs. I don't typically do this and the cookies are a lighter cream color.
Storage tips
You can store these cookies for up to 2 weeks in an airtight container at room temperature.
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📖 Recipe
Gluten Free Lemon Cookies {Dairy Free}
Equipment
- 1 rimmed baking sheets
- parchment paper optional
- 1 small mixing bowl
- 1 medium mixing bowl
- 1 large mixing bowl
- measuring cups and spoons
- wooden spoons or silicone spatulas
- 1 large wire rack
- 1 small piping bag or sandwich bag
Ingredients
Dry Ingredients
- 1.5 cup almond flour
- 1 cup brown rice flour
- ½ cup cassava flour
- 1 teaspoon xanthan gum
- ½ teaspoon baking soda
- 1 pinch salt
Wet Ingredients
- ½ cup dairy free butter* slightly softened
- ¾ cup maple sugar
- 2 large eggs room temperature**
- 2 tablespoon pure lemon juice
- zest of 1 medium lemon
- 1 teaspoon lemon extract
Lemon Icing
- ½ cup organic powdered sugar
- 1 tablespoon pure lemon juice
- ¼ teaspoon lemon extract
Instructions
- Pre-heat oven to 350℉. Cover 2 large cookie sheets with parchment paper.
- In a medium mixing bowl whisk together almond flour, brown rice flour, cassava flour, xanthan gum, baking soda, and salt until well combined.
- In large mixing bowl, add softened butter and maple sugar. Cream together on MED-LOW with a hand mixer.
- Add eggs one at a time and continue to mix on MED-LOW until fully incorporated.
- Add lemon zest, lime extract, and pure lemon juice. Mix on MED-LOW until fully combined. It will look a little juicy from the lemon juice, that's ok.
- Add dry ingredients to wet ingredients and mix well with a silicone spatula or wooden spoon.
- Scoop 2 tablespoon of dough, roll into a ball and lightly pat flat. They'll be about 2½-3" wide. Place on the cookie sheet about an inch apart. Bake 10-12 minutes until puffed up and slightly golden on top.
- In a small bowl add powdered sugar and lemon juice. Use a fork or whisk and mix until smooth. Place in a small pastry bag or small storage bag.
- Place large sheet of parchment paper on countertop. Set wire rack on top of parchment paper.
- When cool to touch, about 5 minutes, transfer cookies to a wire rack to finish cooling. This takes 20-25 minutes.
- When fully cooked, cut a small piece off the corner of the piping bag or storage bag. Drizzle over cookies. Eat right away or allow to sit and icing will firm up for easy storage.
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