Gluten Free Lemon Cookies

These Gluten Free Lemon Cookies are soft, chewy, and packed with real lemon zest and juice for the perfect sweet-tangy bite. I love how they come together quickly with simple ingredients, making them ideal for an easy treat that doesn’t compromise on flavor. Add a drizzle of lemon glaze, and they’re simply irresistible.

Why You’ll Love This Recipe

I find this recipe perfect for when I want something light, citrusy, and satisfying—without any gluten. The texture is tender, not gritty, and the flavor is fresh and vibrant thanks to real lemon juice and zest. These cookies are naturally gluten free, and I can easily make them dairy free too. Plus, they freeze well, so I can always have a stash ready for guests or sudden cravings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose gluten free flour
• Xanthan gum (omit if your flour blend already contains it)
• Unsalted butter or dairy free margarine
• White sugar
• 1 large egg
• Lemon zest
• Fresh lemon juice
• Vanilla extract
• Gluten free baking powder
• Salt (omit if using salted butter)

Lemon Glaze (optional)

• Powdered sugar
• Fresh lemon juice

Directions

I start by preheating the oven to 325°F. Then I cream the butter and sugar together until soft and fluffy. I mix in the egg, vanilla, lemon zest, and lemon juice until combined.

In a separate bowl, I whisk together the gluten free flour, xanthan gum, baking powder, and salt (if using). I slowly add the dry ingredients to the wet mixture and stir until a dough forms, scraping down the bowl to make sure everything is well incorporated.

I chill the dough for at least 30 minutes to firm it up. Once chilled, I use a cookie scoop to portion out tablespoon-sized balls onto a parchment-lined baking sheet. I flatten each one slightly with my hand to about ¼ to ½ inch thick.

I bake the cookies for 12–15 minutes, just until the edges are set and slightly golden. Once cooled, I either dust them with powdered sugar or drizzle them with a quick lemon glaze.

To make the glaze, I mix powdered sugar with 1–2 tablespoons of lemon juice until smooth and pourable, then drizzle it over the cooled cookies and let it set.

Servings and timing

This recipe makes 22 cookies.
Prep Time: 1 hour (includes chill time)
Cook Time: 12 minutes
Total Time: 1 hour 12 minutes

Variations

Sometimes I mix in a handful of poppy seeds for a lemon-poppyseed twist. I’ve also added a drop of lemon extract for an extra citrus punch. If I’m going dairy free, I use plant-based margarine, and the results are just as good. For festive occasions, I top them with lemon zest-infused sugar or use colored glaze.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 2 days—they’re best fresh. For longer storage, I freeze them in a single layer, then transfer to a sealed bag. I let them thaw at room temp and refresh them in a low oven if needed. Glaze only after thawing for best results.

FAQs

Can I use bottled lemon juice instead of fresh?

I don’t recommend it. I always use fresh lemon juice and zest because it gives the cookies a much brighter, more natural flavor.

Do I have to chill the dough?

Yes, chilling helps firm up the dough so the cookies hold their shape while baking. It also improves the texture.

What kind of gluten free flour should I use?

I prefer using a homemade gluten free flour blend, but a high-quality mix like King Arthur’s works well too. Just skip the xanthan gum if it’s already included.

Can I make these dairy free?

Yes, I use dairy free margarine instead of butter and the cookies still turn out soft, flavorful, and rich.

Can I freeze the dough ahead of time?

Absolutely. I scoop the dough into balls and freeze them. When I’m ready to bake, I place them directly on the tray and add a couple of extra minutes to the bake time.

Conclusion

These Gluten Free Lemon Cookies are one of my favorite simple bakes when I want something sweet and citrusy. They’re easy to make, full of real lemon flavor, and perfect for sharing—or keeping all to myself. Whether served plain or with glaze, they never fail to brighten the day.

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