Lemon lovers rejoice! These gluten free lemon cookies are super soft and pillowy and bursting with fresh and tangy lemon flavor.

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I just adore these gluten free lemon cookies. As soon as the weather gets warmer and the trees start to bud, I crave lemony fresh desserts, and these cookies hit the spot.

These easy lemon cookies are made from a simple dough that is similar to sugar cookie dough but with lemon juice and zest added. I use a little bit of cornstarch too, which is the trick to getting soft and pillowy cookies that melt in your mouth.

There is an optional glaze that can be added on top along with a sprinkle of lemon zest for an extra burst of citrus flavor. I like to make a batch and glaze half and leave the rest plain so people can pick what they like.

These glazed lemon cookies are gluten free, and easily made dairy free by making one simple sub. Not gluten free? You can also use regular all purpose flour in this recipe.

Make a batch or two of these soft gluten free lemon cookies for the perfect springtime treat that will brighten up anyone’s day!

Ingredients

Gluten free flour: I used Bob’s Red Mill, but you can use any 1:1 gluten free baking flour.
Lemon juice: no need to buy lemon extract for this recipe. We are using freshly squeezed lemon juice for the best flavor.
Lemon zest: I love adding lemon zest in addition to the lemon juice for extra lemon flavor and zestiness.
Baking soda: the leavening agent we are using in these cookies is baking soda, which give these cookies a pillowy consistency.
Corn starch: corn starch is the secret ingredient that helps make these cookies extra soft and tender.

Other ingredients:
Sugar
Butter
Egg
Vanilla
Salt
Powdered sugar (for the glaze)

Equipment

Stand mixer or hand mixer and mixing bowl
Rubber spatula
Baking sheet
Cookie scoop
Small mixing bowl
Measuring cups and spoons

Make Lemon Cookies

In the bowl of a stand mixer, combine softened butter and sugar. Using the paddle attachment, beat the butter and sugar together until pale and fluffy, about 5 minutes.

Add the egg and beat mixture for another 1-2 minutes. Add the vanilla extract, lemon juice and lemon zest and beat in for 10-15 seconds.

In a separate mixing bowl, add flour, baking soda, corn starch and salt. Mix so the dry ingredients are incorporated into the flour.

Add half of the dry ingredients to the wet ingredients and mix just until combined. Scrap down the sides of the bowl and then add remaining dry ingredients.

Mix just until all the dry ingredients are incorporated into the wet ingredients. Do not over mix.

Cover dough and refrigerate for one hour or up to overnight.

Bake Lemon Cookies

Preheat oven to 350°F and line a cookie sheet with parchment paper. Use a cookie scoop to scoop the dough.

Roll the dough into a ball and then place on the parchment lined baking sheet.

Bake cookies at 350°F for 10-11 minutes. Remove cookies from oven and transfer to a wire cooling rack.

Allow cookies to cool completely.

Lemon Glaze

While the cookies are cooling, make the lemon glaze. In a small mixing bowl, add powdered sugar and lemon juice and mix until a thick glaze as formed.

When cookies have cooled, use a butter knife or small rubber spatula to glaze each cookie. Sprinkle each cookie with lemon zest, if desired.

Tips

Use the scoop and level method to properly measure the flour. Use a spoon to scoop the flour into the measuring cup, then use a straight edge to level off the top.
Be sure to scrap down the sides of the mixing bowl with a rubber spatula between steps.
Do not over mix the dough or else you will end up with tough cookies.
Allow lemon cookies to cool completely before adding glaze. Otherwise, the glaze will melt off the cookies.

FAQ

Do I need to chill the dough?

I highly recommend chilling the dough for best texture and consistency. I tested this recipe by both chilling the dough before baking and not chilling the dough before baking, and consistently the dough that was chilled turned out better than the dough that was not.

Additionally, while the dough is chilling, the lemon juice and zest turn the cookie dough more yellow, which helps make it look more like a lemon cookie vs. a sugar cookie.

How do I store gluten free lemon cookies?

Allow glaze to harden completely, then store cookies in an air tight container in the refrigerator for up to one week and in the freezer for up to 3 months.

Substitutions

Flour: any regular or gluten free all purpose flour can be used in this recipe. I have not tested this recipe with oat or almond flour.
Sugar: you can use an equal amount of coconut sugar; however, it will alter the appearance of the cookie slightly and won’t be as sweet.
Dairy free: use vegan butter for a dairy free version of this recipe.
Corn starch: an equal amount of tapioca starch/flour or arrowroot starch/powder can be used instead of corn starch.

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If you make these Gluten Free Lemon Cookies, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!

a stack of lemon cookies with a bite taken out of the top cookie to show the inside texture.

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