Gluten-Free Lemon Cookies
Delightful gluten-free lemon cookies with a zesty flavor and tender texture, perfect for any occasion.
Ingredients
Cookie Ingredients
- 2.5 cups gluten-free all-purpose flour (with xanthan gum) Ensures a luscious texture for your cookies
- 0.75 cup granulated sugar Adds a lovely sweetness that balances the tang of lemon
- 0.5 cup unsalted butter (softened) Brings richness and moisture for a tender bite
- 2 large eggs Provide structure and binding, crucial for chewy cookies
- 2 tablespoons lemon juice (freshly squeezed) Infuses a bright, tart zing that invigorates your palate
- 2 teaspoons lemon zest (finely grated) Packs an aromatic punch for enhanced lemon flavor
- 1 teaspoon baking powder Ensures your cookies rise perfectly for that light, airy texture
- 0.5 teaspoon salt Balances the sweetness and elevates the flavors
Glaze Ingredients
- 1 cup powdered sugar For a delightful, sweet glaze
- 2 tablespoons lemon juice To make the glaze luxuriously tart
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, beating well after each addition.
- Mix in the freshly squeezed lemon juice and lemon zest.
- In another bowl, whisk together the gluten-free flour, baking powder, and salt. Gradually fold this into the wet ingredients until just combined.
- Scoop tablespoon-sized portions of dough onto the lined baking sheet, spacing them about two inches apart.
Baking
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Glazing
- While the cookies cool, prepare the glaze by mixing powdered sugar with the remaining lemon juice until smooth.
- Drizzle the glaze over the cooled cookies.
Notes
For the best flavor, use fresh lemons for the juice and zest. Avoid overmixing the dough for a tender texture.