Gluten-Free Lemon Cookies
Delightful gluten-free cookies with a burst of lemon flavor and a soft, chewy texture, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups Gluten-free all-purpose flour Base for structure.
- 1 teaspoon Baking powder Leavening agent.
- 1 teaspoon Baking soda Helps with leavening and browning.
- 1/4 teaspoon Salt Balances sweetness.
Wet Ingredients
- 1/2 cup Dairy-free butter Provides richness and moisture.
- 1 cup Granulated sugar Sweetness.
- 1 large Egg Binds ingredients and adds moisture.
- 1 large Egg yolk Adds richness.
- 1/4 cup Lemon juice Provides acidity and freshness.
- 1 tablespoon Lemon zest Adds aromatic flavor.
- 1 teaspoon Lemon extract Amplifies lemon flavor.
- 1 teaspoon Vanilla extract Enhances overall sweetness.
For Rolling
- 1/2 cup Powdered sugar For rolling, adds sweetness & aesthetic appeal.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cookie pan with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, mix dairy-free butter and granulated sugar until creamy.
- Add egg, egg yolk, lemon juice, lemon zest, lemon extract, and vanilla extract to the mixture and beat again until well combined.
Mixing Dough
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. If the dough is sticky, chill it in the refrigerator for about 2 hours.
Baking
- Scoop the dough and roll into balls. Roll each ball in powdered sugar if desired.
- Place the cookies at least 2.5 inches apart on the prepared baking sheet.
- Bake for 11 to 13 minutes or until the edges are slightly golden and centers appear soft. Allow to cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to a week. Chilling the dough can improve texture if it feels too soft. Consider adding almond extract or folding in chocolate chips for extra flavor.