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–+ servings
Iced lemon cookies piled up.

Gluten Free Lemon Cookies {Dairy Free}

Katie AdamsKatie Adams
Drizzled with a tart, lemony icing, these citrusy sugar cookies are bursting with delicious, tangy lemon flavor!
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Prep Time 10 minutes
Cook Time 11 minutes
Cooling & Icing 30 minutes
Total Time 51 minutes
Course Dessert
Cuisine American
Servings 16
Calories 136 kcal

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.
    Vegan butter and maple sugar creamed together.
  • 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.
    Gluten Free Lemon Cookie Dough.
  • 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.
    Gluten Free Lemon Cookies on a wire rack.

Notes

*It can be hard finding a good dairy free, soy free butter alternative, but this dairy free butter is one my favorite finds. The base of it is cashews, so it is a no go for those of us who have nut allergies. Earth Balance and Country Crock also offer good quality plant based butters that are nut free. However, it’s important to note they both contain soy and/or legume products.
 
**For quick room temperature eggs: place eggs in a small bowl then cover with lukewarm water. Let sit for 1-2 minutes.

Nutrition

Calories: 136kcalCarbohydrates: 17gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 14mgSodium: 59mgPotassium: 51mgFiber: 1gSugar: 9gVitamin A: 22IUVitamin C: 3mgCalcium: 27mgIron: 1mg
Keyword lemon desserts, spring recipes, summer recipes
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