These Gluten Free Lemon Cookies are tender, buttery, and topped with a sweet lemon glaze. The fresh lemon zest, juice, and glaze give the cookies a refreshing balance of sweet and tart.
If you’re a lemon lover or have one in your life, you have to try these gluten free cookies. The crisp edges, soft centers, and sweet topping make the cookies melt-in-your-mouth delicious. Bake up a batch of these lemon cookies and add a little sunshine to your day.
Why this Recipe Works
- The dough is easy to make with just six ingredients.
- The softened butter gives the cookies a tender texture.
- Freshly squeezed lemon juice in the glaze, gives the cookies a bright, fresh flavor.
What you need for this Gluten Free Lemon Cookies Recipe
Lemon Cookies
- Unsalted Butter – Using unsalted butter allows you to control the amount of salt in the recipe.
- Sugar – Granulated sugar.
- Egg Yolks – Large egg yolks at room temperature.
- Vanilla – Pure vanilla extract.
- Lemon Zest – Use the zest from a fresh lemon.
- Gluten Free Flour Blend – I use Bob’s Red Mill in almost all of my baking recipes. I like that it already contains xanthan gum.
Lemon Glaze
- Powdered Sugar – Also known as confectioners’ sugar.
- Lemon Zest – Use the zest from a fresh lemon.
- Lemon Juice – Lemon juice from a freshly juiced lemon.
How to Make Gluten Free Lemon Cookies with Lemon Glaze
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (photo 1).
Add the egg yolks, vanilla, and lemon zest and mix until completely combined (photos 2 & 3).
Slowly mix in the flour, about a 1/2 cup at a time, until all the flour is incorporated into the dough (photos 4 & 5).
Work the dough, with your hands, into a ball and then divide the ball in half (photo 6).
Form the two sections of dough into logs about 2 inches in diameter. Roll the logs in parchment paper and refrigerate for 30 minutes.
Line baking pans with parchment paper and preheat oven to 350 degrees.
Slice the refrigerated dough into 1/4 inch thick slices and place them on the lined baking pans about 2 inches apart.
Bake the cookies for 15 minutes, or until the edges are lightly browned. Remove from the oven and let cool for 10 minutes before removing to a wire rack to finish cooling.
While the cookies are baking, make the glaze by whisking the powdered sugar, lemon zest, and lemon juice together in a small bowl.
Once the cookies have cooled, use a pastry brush to cover the tops of the cookies with the glaze. Set the glazed cookies on a cooling rack, placed over a baking pan, and allow the glaze to set before serving.
Baker’s Tips
- Remember to zest the lemon before juicing it. It’s much easier to zest the whole lemon before cutting it.
- Refrigerate the dough for 30 minutes or longer. The dough will be easier to cut into ¼ inch slices after it has firmed up in the fridge.
- Allow the cookies to cool completely before adding the glaze. If the cookies are still warm the glaze will slide right off.
- Use a pastry brush to apply the glaze. The pastry brush makes it easy to “paint” the tops of the cookies with the glaze. If you don’t have a pastry brush, you can put the glaze in a shallow dish and dip the tops of the cookies.
Gluten Free Flour
To get the best results, use a good quality all-purpose gluten free flour when making this gluten free chocolate chip cake. I like to use Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum works to hold the bread together. The gluten in all-purpose flour acts as the binding agent in traditional baking. Gluten free baking requires a substitute for the binding agent and that’s where xanthan gum comes in.
Your results may be different depending on the type of gluten free flour you use. I haven’t tried using coconut flour or almond flour in this lemon cookie recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the bag or canister can give you more flour than needed in the recipe.
FAQs
Lemon cookies freeze really well. Place the cookies in a freezer safe bag or container and freeze for up to 2 months.
Defrost the cookies for a few hours on your kitchen counter.
These simple gluten free cookies, topped with lemon glaze, are sure to brighten anyone’s day. Bake up a batch and your friends and family will thank you. Happy Baking!
More Gluten Free Dessert Recipes
- Chocolate Brownie Cheesecake
- Gluten Free Gingerbread Cake
- Strawberry Bread Recipe
- Gluten Free Spice Cake
- No Bake Oreo Cheesecake Recipe
More Gluten Free Recipes with Fresh Lemons
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These Gluten Free Lemon Cookies are tender, buttery, and topped with a sweet lemon glaze. The cookies are easy to make and offer a refreshing balance of sweet and tart.
- 3/4 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large egg yolks, at room temperature
- 1/2 teaspoon vanilla
- 2 teaspoons grated lemon zest
- 2 cups gluten free flour blend
- 1 cup powdered sugar
- 1 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
-
In a large bowl, cream together the softened butter and sugar until light and fluffy.
-
Add the egg yolks, vanilla, and lemon zest and mix until completely combined.
-
Slowly mix in the flour, about a 1/2 cup at a time, scraping down the sides of the bowl, until all the flour is incorporated into the dough.
-
Work the dough, with your hands, into a ball and then divide the ball in half. Form the two sections of dough into logs about 2 inches in diameter. Roll the logs in parchment paper and refrigerate for 30 minutes.
-
Line baking pans with parchment paper and preheat oven to 350 degrees.
-
Slice the refrigerated dough into 1/4 inch thick slices and place them on the lined baking pans about 2 inches apart.
-
Bake the cookies for 15 minutes, or until the edges are lightly browned. Remove from the oven and let cool for 10 minutes before removing to a wire rack to finish cooling.
-
While the cookies are baking, make the glaze by whisking the powdered sugar, lemon zest, and lemon juice together in a small bowl.
-
Once the cookies have cooled, use a pastry brush to cover the tops of the cookies with the glaze. Set the glazed cookies on a cooling rack, placed over a baking pan, and allow the glaze to set before serving.
- Remember to zest the lemon before juicing it. It’s much easier to zest the whole lemon before cutting it.
- Refrigerate the dough for 30 minutes or longer. The dough will be easier to cut into ¼ inch slices after it has firmed up in the fridge.
- Allow the cookies to cool completely before adding the glaze. If the cookies are still warm the glaze will slide right off.
- Use a pastry brush to apply the glaze. The pastry brush makes it easy to “paint” the tops of the cookies with the glaze. If you don’t have a pastry brush, you can put the glaze in a shallow dish and dip the tops of the cookies.
Recipe slightly adapted from Trisha’s Table.
This recipe was first published in April 2018. It has been published again to include updated photos and step by step instructions.
Lemon!!!!! These are awesome. Not too sweet but definitely tangy. I would have to hide these or hubby would eat them all.
I’m glad you liked them Laveda. Thanks for taking the time to rate the recipe and leave a comment.
Yum – these are great!