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Gluten-Free Lemon Sugar Cookies

A stack of three bright yellow Gluten-Free Lemon Sugar Cookies topped with white glaze and lemon zest.
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A recipe for bright, flavorful gluten-free sugar cookies with a strong lemon taste, perfect for cutting out or enjoying as soft drops.

Ingredients

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  • 2 1/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Zest of 2 large lemons
  • 2 tablespoons fresh lemon juice
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)

Instructions

  1. In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
  3. Beat in the egg, vanilla extract, lemon zest, and 2 tablespoons of lemon juice until just combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  5. If making cut-out cookies, wrap the dough in plastic wrap and chill for at least 1 hour. If making drop cookies, proceed to the next step.
  6. For drop cookies: Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing them 2 inches apart.
  7. For cut-out cookies: Roll the chilled dough between two sheets of parchment paper to 1/4 inch thickness. Cut into desired shapes and place on prepared baking sheets.
  8. Bake drop cookies at 350F (175C) for 9 to 11 minutes, or until the edges are set. Bake cut-out cookies for 8 to 10 minutes. The centers should look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more juice, a few drops at a time, if needed to reach a drizzling consistency.
  11. Drizzle or spread the glaze over the cooled cookies. Allow the glaze to set before serving.

Notes

  • Use a gluten-free flour blend that already contains xanthan gum for the best texture.
  • For a stronger lemon flavor, add 1/4 teaspoon of lemon extract along with the vanilla.
  • If the dough is too sticky for rolling, chill it longer or add 1 to 2 extra tablespoons of gluten-free flour.

Nutrition

Find it online: https://whiskdaily.com/gluten-free-lemon-sugar-cookies/