Description
Delightful gluten-free lemon cookies that are light, bright, and bursting with flavor, perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C). Line a cookie pan with parchment paper or silicone baking mats.
- 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.
- Combine the dairy-free butter and sugar in a stand mixer. 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.
- Add the flour mixture to the wet ingredients slowly. 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 or 13 minutes for a medium scoop.
- Let the cookies cool on the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
Notes
For extra lemon flavor, add more lemon zest. Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, gluten-free, lemon, dessert, dairy-free