Meaningful Eats
Gluten-Free Lemon Cookies (Soft & Chewy!)
24 cookies
These soft and chewy gluten-free lemon cookies are packed with the bright flavor of two whole lemons. They're easy drop sugar cookies with crisp edges and soft centers.I roll them in lemon sugar before baking for extra sweet lemon flavor. They're perfect for spring and summer gatherings, brunches, or anytime you're craving a citrusy dessert.
Ingredients
Lemon Sugar:
- ½ cup (100g) granulated sugar
- 2 teaspoons lemon zest, about the zest of 1 large lemon
Dry Ingredients:
- 2 ⅔ cups (400g) gluten-free measure-for-measure flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
Other:
- 1 cup (226g) butter, at room temperature
- 1 ½ cups (300g) granulated sugar
- 2 teaspoons lemon zest, about the zest of 1 large lemon
- 1 large egg
- ¼ cup (60ml) freshly squeezed lemon juice, about the juiceof 2-3 lemons
- ½ teaspoon vanilla extract
Instructions
Make the Lemon Sugar
- Add the sugar and lemon zest to a bowl and use your fingertips to rub the zest into the sugar. This helps to release more essential oils from the zest. Set aside for rolling the dough balls before baking.
Make the Dough
- In a medium bowl, whisk together the dry ingredients. Set aside.
- In the bowl of a stand mixer with the paddle attachment (or use an electric hand mixer), add the butter, sugar and lemon zest. Mix until very light and fluffy, about 3-4 minutes, scraping down the sides of the bowl halfway through.
- Add the egg, lemon juice and vanilla and mix again for 1-2 minutes until the batter lightens in color. Scrape the sides of the bowl and mix again until everything is evenly combined.
- With the mixer running on low, slowly add the dry ingredients in 3 additions. Mixing well between each addition. Scrape down the sides of the bowl and mix for another 15 seconds.
- Cover the bowl with plastic wrap and refrigerate for 1 hour (or up to 2 days).
Bake the Cookies
- Preheat the oven to 350F. Line two large, rimmed baking sheets with silicone baking mats or parchment paper and lightly grease with cooking spray.
- Scoop the cookie dough into 2 tablespoon-sized balls and roll until smooth. (A #40 cookie scoop works well here.)
- Stir the lemon sugar to break up any clumps, then roll each dough ball in the sugar.
- Place the cookies 2 inches apart on the prepared baking sheet. Bake for 9-11 minutes. Let sit on the baking sheet for 5 minutes, then transfer to a wire rack to continue cooling. Enjoy!
Notes
Gluten-Free: Use a high-quality gluten-free measure-for-measure flour that includes xanthan gum for the best chewy cookies! I like King Arthur Gluten-Free Measure-for-Measure Flour.
Dairy-Free: Use dairy-free butter.
Nut-Free: These cookies are naturally nut-free.
To Make-Ahead: Tightly cover the dough and refrigerate for up to 2 day or store dough balls in an airtight container and freeze for up to 3 months. If baking from frozen, add 1-2 minutes to the baking time.
To Store: Let cool and store baked cookies in an airtight container at room temperature for up to 5 days.
To Freeze: Store baked cookies in an airtight container or freezer bag and freeze for up to 3 months. Thaw cookies at room temperature for about 1 hour before serving.
Nutrition
Calories: 180kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 135mg | Potassium: 17mg | Fiber: 1g | Sugar: 17g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg