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Gluten-Free Lemon Cookies

These gluten-free lemon cookies are crispy at the edges, soft and chewy in the center, delivering a bright citrus zing that will uplift your spirits.
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Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 ¼ cups gluten-free flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • ½ cup dairy-free butter, at room temperature
  • 1 ¼ cups sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon lemon juice
  • 1 ½–2 teaspoons lemon zest
  • ½ teaspoon lemon extract
  • ½ teaspoon vanilla
For Rolling
  • ½ cup powdered sugar or granulated sugar for rolling

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cookie pan with parchment paper or a silicone baking mat.
  2. In one bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
  3. Juice a lemon and set it aside for later use.
  4. In a stand mixer, cream together dairy-free butter and sugar until light and fluffy.
  5. Add in the egg, egg yolk, lemon juice, lemon zest, lemon extract, and vanilla. Mix until well combined.
  6. Gradually add the dry flour mixture, mixing until just combined. If the dough feels too soft, chill it in the refrigerator for about 120 minutes.
Baking
  1. Use a cookie scoop to portion out the dough and roll each ball in powdered sugar before placing them on the baking sheet, leaving space of 2 ½ inches between them.
  2. Bake for about 11 minutes for small cookies or 13 minutes for medium ones.
  3. After baking, let them cool on the baking pan for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

You can substitute coconut oil for dairy-free butter and adjust sugar as per your sweetness preference. These cookies freeze well; layer them with parchment paper to prevent sticking.