Gluten-Free Lemon Cookies

4.41 from 5 votes

These gluten-free Italian lemon cookies are the perfect sweet treat for spring and summer! A soft baked lemon cookie is topped with a zesty lemon glaze. They are made in 30 minutes with minimal ingredients and taste super fresh. Instructions and images included for rolling them into lemon knot cookies too!

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Servings: cookies

Calories: 100kcal

Author: Olivia Parsons

Ingredients

Cookies

⅓ cup melted butter or vegetable oil
½ cup granulated sugar
1 lemon
2 eggs
2 tablespoon milk or dairy-free milk of choice
1 teaspoon vanilla extract
2¼ cups gluten-free all-purpose flour with xanthan gum
2 teaspoons baking powder
¼ teaspoon salt

Lemon glaze

1½ cups icing sugar
2 tablespoon lemon juice
2 teaspoon milk or dairy-free milk of choice

Instructions

Preheat the oven to 350ºF and prepare a large baking sheet with parchment paper.
Zest the lemon and use your hands to massage the zest into the granulated sugar. This will release the oils and add even more lemon flavour.
In a large mixing bowl, whisk together the melted butter and sugar until smooth. Beat in the eggs, milk, vanilla extract, and juice of 1 lemon (about 2 tablespoon lemon juice). Whisk until smooth.
Place the gluten-free flour, baking powder, and salt in the same bowl. Use a rubber spatula to lightly stir the dry ingredients together on top, then fold into the wet ingredients until you have a smooth, thick dough.
If you plan to make these into lemon knot cookies: Add an extra 2-4 tablespoons of flour so the dough is less sticky and easier to roll.
Use a 1 tablespoon cookie scoop to scoop the dough into balls. Use your hands to roll them smooth. Place on the prepared cookie sheet with a little space between cookies.
If making lemon knot cookies: Scoop 1 tablespoon of dough, then use your hands to roll it into a log about 5 inches long. Swirl one end into the middle, then overlap the other end on top of it. See photos within the blog post for a visual. Place on the prepared cookie sheet.
Bake cookies for 10-12 minutes. They really won't have any colour when they're done, but the bottoms should be lightly golden. Allow to cool on the cookie sheet for 15 minutes, then remove to a wire rack.
While the cookies cool, stir together the glaze ingredients in a small bowl. Once the cookies are cooled, dip the tops in the glaze and place back on a baking sheet. Top immediately with lemon zest or sprinkles. Allow the glaze to set for 30 minutes then enjoy!

Notes

Make it dairy-free: Use vegetable or coconut oil instead of melted butter, and your favourite dairy-free milk.
Storage: Cookies will keep in an airtight container at room temperature for 5-6 days. I recommend freezing extras as soon as you can.
Freezing cookie dough: Cookie dough can be rolled into balls and placed on a parchment-lined baking sheet to flash freeze for 10 minutes. This will prevent the cookies from sticking to each other. Then place the cookie dough balls in an airtight container and freeze for up to 3 months. Bake as directed, plus 1-2 minutes.
Freezing baked cookies: Wrap cookies tightly in plastic wrap or tin foil and place in an airtight, freezer safe container. Freeze for up to 3 months.
- To thaw, allow to sit at room temperature for a few hours. Note that the lemon glaze may melt or condense but they will still taste great!

Nutrition facts are an estimate.

Nutrition