These Gluten Free Lemon Cookies are soft, full of lemon flavor and have the best sweet glaze. They are simple to make and dairy free and vegan.
I have shared plenty of lemon desserts like Paleo Lemon Poppy Seed Bread and Paleo Lemon Cookies, but they all have an almond flour base and I wanted to make one with a gluten free flour base. These came out so incredible and all my friends agreed that they were amazing.
Ingredients for lemon cookies
Ghee or dairy free butter- this is the base of the cookies and of course adds delicious butter flavor.
Powdered sugar- this is used in the cookies as well as for the glaze. It mixes well in the cookies and makes the best simple glaze on top.
Maple syrup- for sweetness and moisture.
Salt- a little salt to help bring out the sweetness and the lemon flavor.
Lemon zest and juice- the key ingredients for lemon cookies! A citrus zester makes zesting the lemon so easy. The juice adds moisture and lemon flavor.
Gluten free flour- I use King Arther Measure for Measure Gluten Free Flour, but another brand may work. Just use a mix that measures 1:1 for wheat flour.
Making lemon cookies
These cookies are simple to make. All the ingredients are mixed in one bowl and baked on a sheet tray in a couple batches. Once they are fully cooled, a simple lemon glaze is added for an additional boost of lemon flavor.
Storing Lemon Cookies
These are best stored at room temperature, covered, for up to 10 days. They really do stay fresh and good that long.
You will love these cookies because they are soft and full of lemon flavor. Here are some more lemon recipes to try:
- Paleo Lemon Bars
- Lemon Cheesecake Coffee Cake (gluten free)
- Vegan Lemon Poppy Seed Bites (gf, df)
- Paleo Vegan Strawberry Rhubarb Cheesecake
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Gluten Free Lemon Cookies
Ingredients
- ½ cup dairy free butter, room temperature*
- ½ cup powdered sugar
- ¼ cup maple syrup
- ½ teaspoon salt
- Zest of 1 lemon
- 2 tablespoons lemon juice 1 lemon
- 2 cups Gluten Free Flour
Glaze
- ¾ cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350° and line a sheet tray with parchment paper.
- In a large bowl, add the room temperature butter. Add in the powdered sugar, maple syrup, salt, lemon zest and juice and stir well until combined. Add in the gluten free flour and mix until dough forms.
- Scoop into 1 tablespoon balls and roll between hands. Place on the prepared pan and slightly press down to flatten them. Put 12 on a tray at a time, making two batches. They should make about 20 cookies. Bake 12-14 minutes, until the bottoms are golden brown. Let cool fully.
- Make glaze- in a small bowl combine the powdered sugar and lemon juice until smooth. Spoon over each cookie. It will harden as it cools.
- Store covered at room temperature for up to 10 days.
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