With a light, pillow-y texture and a burst of lemon flavor, these gluten-free Lemon Cookies are a fun and simple Spring dessert!
Have you ever had a lemon cookie before?
Some are chewy, some are more muffin-like.. my favorite is something in between. A fluffier cookie, with less crunch, but still a little chew, and a melt-in-your mouth texture. That’s exactly how these gluten-free Lemon Cookies are.
What’s the secret to getting enough lemon flavor in these cookies? Zest like you’ve never zested before, baby! 😉
I make it a point to say that in every citrus recipe I make because it makes THAT big of a difference. Trust me when I say from experience, you’ll hardly get any flavor if you simply use the lemon juice. Lemon zest is a MUST HAVE.
Don’t own a tool to zest with?
The way I see it, you have two options:
- Don’t make this recipe! Probably an odd thing to say, but I would rather you make something else that doesn’t require zest and love it, rather than trying to make these and not getting the lovely lemon cookies you were dreaming of 🙁
- Buy one already, sheesh! I thought I would never use mine and now I use it frequently. I highly recommend this one, that I own and love. For only $10 you can’t beat it.
Now that you have a tool to zest with, what’s the best way to zest?
Lightly, but with pressure, rub your lemon along the surface of the zesting tool, only zesting each section of the lemon once. Continue around the entire lemon until the whole surface of the lemon has been zested.
I know I said to zest like you’ve never zested before, but you don’t want to zest your fruit so hard that you get down to the rind of the lemon (the white part under the yellow coating). The rind of the lemon will be bitter, and I don’t think bitter cookies sound particularly appetizing!
Now we’ve talked about the importance of using the zest, you have a tool to zest with, and you’ve properly zested your lemons. What’s next? Making these delicious Lemon Cookies!
These gluten-free Lemon Cookies are an easy recipe, that are really a spin on my classic white chocolate dipped cookie recipe.
Quick to whip up, and always a crowd pleaser, these cookies never fail me.
To begin, preheat your oven to 350 and line two pans with parchment paper.
Next, in a large mixing bowl, cream together your softened butter and sugars. Beat them together with a mixer for a few minutes, till the mixture is nice and creamy and your mouth is watering. Add in your lemon juice (I like this squeezer), lemon zest, egg and vanilla and mix together again briefly.
Now, to the same bowl, sprinkle in your flour, baking soda, salt and cornstarch. Using a spatula, stir the ingredients together till they form a nice, smooth batter. Due to the added lemon juice, you may need to add more flour to the dough if it doesn’t quite seem thick enough. I added an extra 2 tablespoons to mine.
Now, scoop the dough using a small cookie scoop onto your pans, about 12 cookies per sheet. Bake in the oven for 10-12 minutes, or till the edges are just set.
You see that bite taken out… I couldn’t resist! 😉
With an easy, fast recipe, these gluten-free Lemon Cookies are light, full of citrus flavor, and sure to fulfill those lemon cravings!
- 1/2 cup butter, softened
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 1 tbsp lemon juice
- Zest of 2 lemons
- 1 egg
- 1 tsp vanilla
- 1 1/2 cup gluten-free all purpose flour (I use Bob’s Red Mill 1-to-1 all purpose baking flour)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp cornstarch
Preheat your oven to 350 and line two pans with parchment paper.
In a large mixing bowl, add your white sugar, brown sugar and butter and beat with a mixer till creamy. Add your lemon juice, lemon zest, egg and vanilla and mix together again briefly.
To the same bowl, sprinkle in your flour, baking soda, salt and cornstarch. Mix until the dough forms completely (it should be thick and smooth). If your dough isn’t thick enough, add another 1-2 tbsp’s of flour to your batter.
Using a small cookie scoop, scoop your dough onto your pans, spreading them apart evenly. About 12 cookies per each pan.
Bake in the oven for 10-12 minutes, or till the edges of the cookies are done. The tops may look slightly underdone but will continue to cook through as they cool.
Let your cookies cool on your pan for at least 15 minutes, and then remove them onto your cooling rack.
Store your cookies in an airtight container, and they taste best within the first 4 days.