Gluten-Free Lemon Cookies
These GF Lemon Cookies are soft, chewy, and full of lemon flavor. They are very easy to make and delicious! You can also topped them with lemon icing if desired.
Ingredients
- 2 cups GF all-purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 1/2 cup softened butter (113gr/1stick)
- 1 cup white granulated sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- Lemon zest
- 1 tablespoon fresh lemon juice
For the lemon icing
- 1 1/2 cup powdered sugar (200gr)
- 1/2 lemon juice and zest
Instructions
- Whisk GF all-purpose flour, almond flour, baking powder, baking soda, and salt 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. Let the dough rest covered in the fridge for at least 1 hour.
- Preheat the oven to 350ºF (180°C). Line baking sheets with parchment paper or silicone mats.
- Drop cookie dough balls on the baking sheet, spacing them an inch or so, and press down slightly with your fingers.
- Bake for 10 minutes or until golden brown. Let cool for at least 10 minutes before removing.
For the lemon icing (optional)
- Squeeze half a lemon.
- In a medium bowl mix sugar with two tablespoons of lemon juice. Mix and add, little by little, more tablespoons of juice, 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.
Notes
- Cookies can be stored in an airtight container at room temperature for up to 5 days. You can freeze the cookies once they have cooled completely, in an airtight container or freezer bag for up to 3 months. If you iced them, place the cookies with sheets of waxed or parchment paper in between the layers. When you are ready to enjoy one, take it out and let it sit at room temperature.