Gluten-Free Lemon Cookies

These gluten-free lemon cookies are exactly as you expect: deliciously sweet, and with just the perfect lemony tartness to balance out the flavors. With the most delightful lemon buttercream frosting, these lemon cookies have it all.

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They’re easy enough to make for a simple weeknight dessert but are special enough for a holiday dessert platter. Lemon lovers rejoice!

Lemon cookies are bright and fresh, making them an obvious choice for a spring or summer party or Easter dinner. But lemon is a transcendent flavor that everyone seems to love, and can be served at any time of year.

Lemon desserts like gluten-free lemon cake or GF strawberry lemon bars are always in season in the Peel house.

📖Why This Recipe Works

This is a meltaway style cookie. Meltaway cookies use cornstarch and confectioner's sugar to replace part of the flour and all of the granulated sugar.

It provides a light and airy texture with a unique and notable smoothness. They’re truly melt-in-your-mouth delicious! If you have never had a meltaway cookie it is similar to shortbread cookies but lighter.

Rather than rolling out and decorating a bunch of sugar cookies, I decided to keep it simple with a lemon buttercream. It is simple to make and the double dose of bright lemon flavor is all sunshine.

You can always do a lemon glaze instead or make royal icing and decorate.

Finally, this is an egg-free cookie recipe.

🧾Ingredients Needed to Make GF Lemon Cookies

This recipe uses simple ingredients.

Butter - Use unsalted butter for the best results.

Gluten-Free Flour - Not all gluten free flour is created equal, so I highly recommend investing in a high-quality flour for baking. If you don’t need these cookies to be gluten free, you can use all-purpose flour and omit the xanthan gum.

Xanthan Gum - Check your gluten free flour, and if it already contains xanthan gum, there’s no reason to add more. Xanthan gum helps replace the gluten from the flour, adding elasticity and moisture to your dough. You can buy xanthan gum in small bags at grocery stores, typically those that focus on gluten-free and organic ingredients like Whole Foods or Trader Joe’s.

Cornstarch - This is the

Confectioner’s sugar - Sometimes called powdered sugar or icing sugar, this soft, delicate powder is best used fresh. If yours has been around for a few months (or more), run it through a sifter or a fine mesh sieve to remove any lumps. We are going to use this in both the cookies and

Fresh Lemons -This recipes uses both the zest and the juice from freshly squeezed lemons. You can use regular or Meyer lemons. Not lemon extract here, just the real stuff.

Food Coloring - This is optional, and it’s simply used in the frosting to give it a bright and fresh yellow hue.

See the recipe card for exact quantities.

💭 Variations

Gluten-Free Orange Cookies - You can swap out the lemon for orange zest and freshly squeezed orange juice to make orange cookies. Technically you can make any citrus variation of these gluten-free cookies that your heart desires.

Dairy-Free - Substitute vegan butter for regular butter in this recipe. I recommend vegan butter because not all margarine is dairy-free.

⏲️How to Make Gluten-Free Lemon Cookies

For such a lovely tasting cookie, these lemony treats are deceptively easy to bake. Here’s how to make them.

Step 1 - Make the Dough

In a large mixing bowl, beat together the butter and confectioner’s sugar. Add in the fresh lemon juice and continue to mix until combined. If using a stand mixer you will want to use the paddle attachment, not the whisk.

In a small mixing bowl, whisk together the flour, xanthan gum, and cornstarch. Gradually mix the dry ingredients into the butter and sugar mixture until a dough forms.

Step 2 - Chill the Dough

Turn the dough out onto plastic wrap form into a log and use the plastic wrap to roll it evenly. Wrap the log in the plastic wrap and refrigerate for at least 1 to 2 hours. 

Step 3 - Bake the Cookies

Cut the chilled dough into ¼-inch thick slices. Place them 2 inches apart on your baking sheet. Bake the cookies for 10 to 12 minutes, or until they’re firm. Remove the baking sheet from the oven. Let them rest for 2 to 3 minutes before you move them to a wire rack to cool completely.

Step 4 - Add the Frosting

Beat the softened butter until it’s smooth and creamy, and a light yellow color. Gradually add the confectioners’ sugar, all the while continuing to mix. Add in the lemon juice and zest, and mix until smooth. You can add food coloring if you like

Spread it over the cooled cookies or decorate as desired.

👩🏻‍🍳 Expert Tips

• Don’t overmix cookie dough, especially gluten-free dough. It makes your cookies tough instead of moist and soft. As soon as the dough is combined, stop mixing.
• If using an insulated cookie sheet you will not need to use parchment paper.
• It takes approximately 1 hour for the butter to come to room temperature.

🌡️Storing Leftovers

Homemade lemon cookies are best enjoyed in the first 3 days, so eat them up! It won’t be hard, I promise! Keep them in an airtight container in the refrigerator.

If you want to keep these cookies longer than a few days, you can freeze them. Place them in a freezer-safe bag for up to 3 months.

You can also freeze the unbaked dough in the same way.

Keep in a log shape, then thaw the dough in the fridge. Bake as directed above.

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💭 Frequently Asked Questions

📖 Recipe