Gluten-Free Lemon Cookies
These simple GF Lemon Cookies are soft, chewy, and full of lemon flavor. Made with simple ingredients and fresh lemon, they’re the perfect balance of sweet and citrusy. You can leave them as they are, or top with lemon icing. Perfect as a GF dessert, lemon snack, or to enjoy with tea or coffee, these cookies are easy to bake.
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About these citrus cookies
These homemade lemon cookies are delicious and the perfect treat for lemon lovers. For more GF lemon treats, here is the link to these lemon bars.
The soft and chewy cookies are made with almond flour and packed with lemon flavor. You can leave them as they are or top them with lemon icing. They’re very easy to make, and perfect as a GF dessert, lemon snack, or to enjoy with tea or coffee.
Ingredients
The main ingredients of this recipe are:
- Flours: GF all-purpose flour and almond flour.
- Butter: unsalted butter, softened at room temperature.
- Sugar: white granulated sugar.
- Egg: room temperature egg is better.
- Lemon: Fresh lemon zest and the juice.
How to make GF Lemon Cookies
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. Beat in the egg, vanilla, lemon zest, and lemon juice, and mix.
Stir in the dry ingredients slowly until just combined. Let the dough rest covered in the refrigerator 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 before removing.
For the lemon icing (optional):
Squeeze half a lemon.
In a medium bowl, mix powdered sugar with two tablespoons of lemon juice. Add, little by little, more tablespoons of juice, and integrate it until you get the desired consistency. If it’s too thick, add more juice or milk, and if it’s too runny, add more powdered sugar.
When the cookies are completely cold, spread the icing. Finish them with lemon zest.
Storing
Store the cookies covered at room temperature for 3 days or in the refrigerator 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 wax sheets or parchment paper between the layers. When you are ready to enjoy one, take it out and let it sit at room temperature.
Top Tips
- Give all the cookies the same size, so they are cooked at the same time.
- Give the cookies 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.
For more GF lemon recipes
- Lemon Crinkle Cookies
- Lemon Bars
- Lemon Posset (Quick and easy!)
- Lemon Pudding Cake
- Best Lemon Panna Cotta
- Lemon Poppy Seeds Muffins
Gluten-Free Lemon Cookies (soft and chewy!)
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 ½ cup powdered sugar (200gr)
- 1/2 fresh 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. Beat in the egg, vanilla extract, lemon zest, and lemon juice.
- 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 powdered sugar with two tablespoons of lemon juice. Add, little by little, more tablespoons of juice, and integrate it until you get the desired consistency. If it's too thick, add more juice or milk, and if it's too runny, add more powdered sugar.
- When the cookies are completely cold, spread the icing. Finish with lemon zest.