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.
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About this recipe
These GF Cookies are delicious and the perfect treat for lemon lovers. If you love lemon, you can’t miss these GF recipe ideas, like this lemon bar, or this super easy lemon posset.
They’re packed with lemon flavor and you can top them with lemon icing, if desired, but for me are perfect as they are. They’re very easy to make and you can freeze them for future cravings.
Ingredients
The main ingredients of this recipe are:
- Flours: GF all-purpose flour, and almond flour. We used store-bought almond flour, but you can also use homemade one.
- Butter: unsalted butter, softened at room temperature.
- Sugar: white granulated sugar.
- 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.
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. Add egg, vanilla, 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 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. The frosting should not be too runny.
When the cookies are completely cold spread the icing. Finish them with lemon zest.
Storing
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 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 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
Ingredients
- 2 cups GF all-purpose flour
- ½ cup almond flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- ½ cup softened butter (113gr/1stick)
- 1 cup white granulated sugar
- ½ teaspoon vanilla extract
- 1 egg
- Lemon zest
- 1 tablespoon fresh lemon juice
For the lemon icing
- 1 ½ cup powdered sugar (200gr)
- ½ 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.
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