Gluten Free Lemon Cookies

These gluten-free lemon cookies are soft, chewy, and perfectly topped with lemon icing. They are very easy to make and delicious!

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Lemon cookies with lemon icing falling off on a white surface.

These gluten-free cookies are delicious and the perfect treat for lemon lovers. They’re packed with lemon flavor and topped with amazing lemon icing. The color of the cookie is a little bit dark due to the buckwheat flour.

I chose to finish the cookies with lemon icing, but sometimes I like to eat them as they are. Without the icing, they are less sweet.

Lemon cookies with lemon icing falling off on a white surface.

Ingredients

  • Buckwheat flour: it gives texture.
  • Corn and tapioca starch: helps cookies to soft and thick. Makes the cookies chewy.
  • Butter: unsalted softened butter.
  • Salt: enhance flavors.
  • Egg: room temperature egg is better.
  • Vanilla extract: add flavor.
  • Lemon: fresh lemon is always best. We need the zest and the juice.
Lemon cookies ingredients.

How to make lemon cookies

Whisk buckwheat flour, cornstarch, tapioca starch, salt, baking powder, and baking soda in a medium bowl. Set aside.

In a large bowl beat butter and sugar until creamy. You can use an electric mixer or a hand whisk. 

Add vanilla, egg, lemon zest, and juice and mix well.

Stir in the dry ingredients slowly until just combined.

Cover the dough in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350ºF. Line baking sheets with parchment paper or silicone mats.

Bake for 12 minutes, or until golden brown.

Let cool for at least 10 minutes before removing.

For the lemon icing:

Squeeze half a lemon.

In a medium bowl mix powdered sugar with two tablespoons of lemon juice. Mix and add more tablespoon of juice, little by little, and integrate it until you get the desired consistency. The frosting should not be too runny.

When the cookies are completely cold spread the icing. Finish it with lemon zest.

Lemon cookies with lemon icing falling off on a white surface.

Variations

I also make these cookies with potato starch and no tapioca starch. It´s not a 1-to-1 relationship, I replace the 1/4 cup of tapioca starch with 2 tablespoons of potato starch.

Storing

Cookies can be stored in an airtight container at room temperature for up to 5 days. You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag with sheets of waxed or parchment paper in between the layers for up to 3 months. When you are ready to enjoy one, take it out and let it sit at room temperature.

Top Tips

  • Room temperature eggs and butter are best. This will helps cookies rise because it helps to incorporate more air into the dough when creaming.
  • Give all the cookies the same size, so they are cooked at the same time.
  • Give the cookie some space on the baking sheet since they expand when cooked.
  • Don’t over-bake them, the bottom should be lightly golden. Otherwise, they will be dry and crispy.
  • Let the cookies cool before removing them so they will not break.
  • Spread the icing when the cookies are completely cooled.
Lemon cookies with lemon icing falling off on a white surface.

Gluten Free Lemon Cookies

Josefina Almond Yes
These gluten-free lemon cookies are soft, chewy, and perfectly topped with lemon icing. They are very easy to make and delicious!
Prep Time 15 mins
Cook Time 14 mins
Resting time 1 hr
Course Cookies
Servings 12

Ingredients
  

  • 1 1/4 cup cornstarch
  • 1 cup buckwheat flour
  • 1/4 cup tapioca starch
  • 1 stick softened butter (113gr)
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • Lemon zest
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda

For the lemon icing

  • 1 1/2 cup powdered sugar (200gr)
  • 1/2 lemon juice and zest

Instructions
 

  • Whisk buckwheat flour, corn starch, tapioca starch, salt, baking powder and baking soda in a medium bowl. Set aside.
  • In a large bowl beat butter and sugar until creamy. You can use an electric mixer or a hand whisk. 
  • Add vanilla, egg, lemon zest and juice and mix well.
  • Stir in the dry ingredients slowly until just combined.
  • Cover the dough in plastic wrap and refrigerate for at least 1 hour.
  • Preheat the oven to 350ºF. Line baking sheets with parchment paper or silicone mats.
  • Bake for 10 minutes, or until golden brown.
  • Let cool for at least 10 minutes before removing.

For the lemon icing

  • Squeeze half a lemon.
  • In a medium bowl mix sugar with two tablespoons of lemon juice. Mix and add more tablespoon of juice, little by little, and integrate it until you get the desired consistency. The frosting should not be too runny.
  • When the cookies are completely cold spread the icing. Finish with lemon zest.


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