Simple Gluten-Free Lemon Cookies
I’ve noticed that gluten-free flour can work wonders in cake, but it struggles in cookies. There a subtle alkaline kind of a taste to it which always lets cookies down. Lemon, however, seems to resolve this issue… these simple gluten-free cookies are delicious!
This 2020 quarantine baking has its challenges. I promised the kids we’d do some baking today but when I went to check out the contents of my kitchen I was lacking eggs and vanilla essence so some my victoria sponge cake was out the window. My husband had the genius idea of using lemon instead of vanilla, and so all I needed to do now was ditch the need for eggs… delicious lemon cookies it is!
I must give a shout out to Alison from ‘Loving it Vegan’ because I started with her recipe for Vegan Lemon Cookies and added back in the milk products and removed the gluten. Alison also uses lemon extract instead of lemon juice in the cookie mix, which will give you a much stronger lemon taste. Personally, I like the combination of a mild lemon cookie and a zippy glaze but how you do it is up to you!
Simple Gluten Free Lemon Cookies
Notes
Although the glaze in this recipe is very lemony (is that a word?), the cookies are mild in lemon flavor. I like this combination but if you want a bigger lemon kick in your cookie, replace some of the lemon juice with lemon extract.
Ingredients
- For the Cookies:
- 1/2 cup Butter
- 3/4 cups Granulated Sugar
- 3 tsp Lemon Juice
- 2 cups Gluten Free Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 Tbsp Lemon Zest
- 4 tsp Milk
- .
- For the Glaze:
- 1 cup Powdered Sugar
- 2 Tbsp Lemon Juice
- 2 tsp lemon zest
Instructions
- Preheat the oven to 350°F (180°C).
- Cream together the butter and sugar with an electric mixer until light and fluffy. Add in the lemon juice and mix well.
- Sieve together the flour, baking soda, and salt in a separate bowl and mix together. Add the flour mix and lemon zest to the butter blend and work together with your hands until you achieve a crumbly texture.
- Add the milk and work together with hands until you create a dough. Roll into a 2-3″ diameter cylinder (a cookie dough sausage!).
- Slice the cylinder into 1/2″ discs and place on a lined baking tray.
- Place into the oven to bake for 12-14 minutes.
- They are done when they begin to gain color around the edge but are still very soft in the middle. Remove from oven and allow to cool on the tray.
- Prepare your lemon glaze by adding the powdered sugar and lemon juice to a bowl and mixing together with a spoon.
- When the cookies are completely cool, use a teaspoon to drizzle the glaze over the cookies. For extra zip, sprinkle some lemon zest over of the glaze before it dries.
Nutrition Facts
Simple Gluten Free Lemon Cookies
Serves: 12
|
Amount Per Serving: 1 cookie
|
||
|---|---|---|
| Calories | 176 | |
| % Daily Value* | ||
| Total Fat 7.8g | 12% | |
| Saturated Fat 4.9g | 24.5% | |
| Trans Fat | ||
| Cholesterol 20mg | 6.7% | |
| Sodium 213mg | 8.9% | |
| Total Carbohydrate 27.2g | 9.1% | |
| Dietary Fiber 0.1g | 0.4% | |
| Sugars 22.7g | ||
| Protein 0.5g | ||
| Vitamin A | Vitamin C | |
| Calcium 12mg | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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