These gluten-free lemon cookies are soft, chewy, and topped with perfect lemon icing. They are very easy to make and delicious!
Jump to RecipeAbout this recipe
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 cookies is a little bit dark due to the buckwheat flour.
I chose to top the cookies with lemon icing, but sometimes I like to eat them as they are. Without the icing, they are less sweet.
Ingredients
- Buckwheat flour: it gives texture and a special flavor.
- Corn and tapioca starch: helps cookies to be soft and thick and makes the cookies chewy.
- 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 gluten-free lemon cookies
Whisk buckwheat flour, cornstarch, tapioca starch, 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.
Place the dough covered in the fridge for at least 1 hour.
Preheat the oven to 350ºF. 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 12 minutes or until golden brown. Let cool before removing.
For the lemon icing:
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.
Variations
You can 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
- 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 citrus recipes…
Gluten-Free Lemon Cookies
Ingredients
- 1 cup buckwheat flour
- 1 1/4 cup corn starch
- 1/4 cup tapioca starch
- 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 buckwheat flour, corn starch, tapioca starch, 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.
- Place the dough covered in the fridge for at least 1 hour.
- Preheat the oven to 350ºF. 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
- 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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