Cooking and Serving: 27 minutes | 18 cookies
Ingredients
Troubleshooting gluten free lemon cookies | Possible cause: You might have added too much liquid or under measured | Solution: Try adding a little more flour, one teaspoon at a time. Go
Description
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Servings: 18 cookies
Ingredients
Troubleshooting gluten free lemon cookies
Possible cause: You might have added too much liquid or under measured
Solution: Try adding a little more flour, one teaspoon at a time. Go
Possible cause: You might have overmeasured your flour, used a blend
Solution: Try adding a little more fresh lemon juice, one half teaspoon at
Possible cause: Your butter, liquid, or baking soda measurements might
Solution: Double-check your measurements and oven temperature. And since
Possible cause: You might have added too much flour, or your oven is
Solution: Have another look at your oven temperature and measurements (be
Possible cause: Your baking sheet could be too thin or too dark, or your
Solution: Try a thicker, light-colored baking sheet. Dark metals absorb
Possible cause: You may have left your cookies in the oven a bit too long,
Solution: Shave a few minutes off your baking time, and ensure you’re
Possible cause: You shaped your dough too quickly, or didn’t remember to
Solution: Use a cookie scoop or a measuring spoon for consistent cookie
Possible cause: Not enough lemon zest.
Solution: Add a bit more lemon zest, and try using fresher lemons as they
1 ½ cups (210 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, omit if your blend already contains it; use a
⅓ cup (48 g) cornstarch
½ teaspoon baking powder
¼ teaspoon kosher salt
⅔ cup (77 g) confectioners’ sugar
Finely grated zest of 1 lemon, about 1 tablespoon
12 tablespoons (168 g) unsalted butter, at room temperature
1 (25 g) egg white, at room temperature
2 teaspoons (⅓ fluid ounce) freshly-squeezed lemon juice, plus more as
granulated sugar, for dipping drop cookies
1 cup (115 g) confectioners’ sugar
2 to 4 teaspoons freshly-squeezed lemon juice
Yellow gel food coloring, optional
Instructions
TO MAKE DROP COOKIES
Scoop the dough leaving about 1 1/2-inches between pieces. Roll each piece of dough into a.
round between the palms of your hands, and press down slightly into a thick.
Press with the moistened tines of a fork into a small bowl of granulated.
sugar, then press down on the top of each piece of dough until the tines.
leave an impression about 1/4-inch deep.
TO MAKE CUTOUT COOKIES
Lightly flour a flat surface with all purpose gluten free flour. Place the.
cookie dough on top, and flour the top.
Use a rolling pin to roll out the dough into a rectangle that’s about.
1/4-inch to 1/3-inch thick. Sprinkle with more all purpose gluten free flour.
as necessary to prevent the rolling pin from sticking to the dough.
Lightly flour a round cookie cutter that’s about 1 1/2-inches in diameter.
Cut out rounds from the dough
Transfer the rounds to the prepared baking sheet, placing them about 1 1/2.
inches apart from one another.
FOR BOTH COOKIE SHAPES
Place the baking sheet in the center of the preheated oven and bake until the.
cookies are lightly golden brown on the edges and firm to the touch (about 12.
Remove from the oven and allow them to cool completely on the baking sheet.
If you try to move them before they’ve cooled, they may be fragile.
FOR THE (OPTIONAL) GLAZE.
When the cookies are cool, make the glaze. In a small bowl, place the.
confectioners’ sugar and 2 teaspoons of lemon juice, and mix well.
Add more lemon juice addition until you have a smooth but very thickly pourable glaze. Add the.
optional yellow food coloring, if using.
Drizzle the glaze in a zigzag pattern on top of each cooled cookie or spread.
on the tops of the cutout cookies. Allow to set at room temperature.
FOR BOTH COOKIE SHAPES
Place the baking sheet in the center of the preheated oven and bake until the.
cookies are lightly golden brown on the edges and firm to the touch (about 12.
Remove from the oven and allow them to cool completely on the baking sheet.
If you try to move them before they’ve cooled, they may be fragile.
FOR THE (OPTIONAL) GLAZE.
When the cookies are cool, make the glaze. In a small bowl, place the.
confectioners’ sugar and 2 teaspoons of lemon juice, and mix well.
Add more lemon juice addition until you have a smooth but very thickly pourable glaze. Add the.
optional yellow food coloring, if using.
Drizzle the glaze in a zigzag pattern on top of each cooled cookie or spread.
on the tops of the cutout cookies. Allow to set at room temperature.
Notes
Originally published on the blog in 2015. In 2021, cutout cookie variation
added, some photos and most text new in 2021; more text resources added in 2023.
Nutrition information is approximate and offered for informational purposes
Cholesterol: 20mg | Sodium: 56mg | Potassium: 5mg | Fiber: 1g | Sugar: 0.04g |
Vitamin A: 233IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 0.03mg
Nutrition information is automatically calculated, so should only be used as an
Lemon meltaway cookies 315×315
meltaway cookies 315×315