Gluten-Free Lemon Cookies (Dairy-Free)

Update : March 7, 2026

Gluten-free dairy-free lemon cookies on a baking tray

Why Make This Recipe

Gluten-Free Lemon Cookies are a delightful treat that everyone can enjoy, even those with dietary restrictions. These cookies are light, bright, and bursting with lemon flavor, making them perfect for any occasion. They are easy to make and require simple ingredients you may already have at home. Plus, they are dairy-free, which is an added bonus for those who are lactose intolerant or prefer to avoid dairy products.

How to Make Gluten-Free Lemon Cookies

Ingredients

2 ¼ cups gluten-free flour*
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cup sugar
½ cup dairy-free butter, room temperature**
1 large egg + 1 egg yolk
1 tablespoon lemon juice
1 ½ – 2 teaspoons lemon zest
½ teaspoon lemon extract
½ teaspoon vanilla
½ cup powdered sugar or granulated sugar

Directions

Preheat the oven to 350°F (175°C). Line a cookie pan with parchment paper or silicone baking mats.
In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set this mixture aside.
Zest and juice one lemon and set it aside for later use.
In a stand mixer, combine the dairy-free butter and sugar. Mix until it becomes creamy. Then, add in the egg, egg yolk, lemon juice, lemon zest, lemon extract, and vanilla. Mix until everything is well combined.
Slowly add the flour mixture to the wet ingredients. Mix until thoroughly combined. If the dough is too soft or sticky, chill it in the refrigerator for about 2 hours.
Scoop the dough into balls using a cookie scoop. Roll each ball in powdered sugar (or granulated sugar if preferred).
Place the dough balls at least 2 ½ inches apart on the baking pan. Bake for 11 minutes if using a small scoop (1 tablespoon size) or 13 minutes for a medium scoop (1 ½ tablespoon size).
Once baked, let the cookies cool on the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.

How to Serve Gluten-Free Lemon Cookies

These cookies are great served warm or at room temperature. You can enjoy them as they are or pair them with a cup of tea or coffee. They also make a fun addition to a dessert platter for gatherings or parties.

How to Store Gluten-Free Lemon Cookies

To keep these cookies fresh, store them in an airtight container at room temperature. They should last for about a week. If you want to keep them longer, consider freezing them. Just make sure to separate layers with parchment paper to avoid sticking.

Tips to Make Gluten-Free Lemon Cookies

Make sure all your ingredients are gluten-free to avoid cross-contamination.
If you find the dough too sticky, chilling it will help it firm up and make it easier to scoop.
For extra lemon flavor, feel free to add more lemon zest.

Variation

For a change, you can add poppy seeds to the dough for a delightful lemon-poppy seed cookie. You can also try mixing in dairy-free chocolate chips for a sweet twist.

FAQs

1. Can I make these cookies without eggs?
Yes, you can substitute the eggs with a flaxseed meal or chia seed egg. Mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water and let it sit for a few minutes until it thickens.

2. What gluten-free flour is best to use?
A good all-purpose gluten-free flour blend will work best. Make sure it contains xanthan gum or add it separately if your blend does not.

3. Can I use frozen lemon juice?
Yes, frozen lemon juice can be used instead of fresh lemon juice. Just make sure to thaw it before mixing with other ingredients.

Enjoy baking and indulging in these delicious Gluten-Free Lemon Cookies!