Calling all lemon lovers- have I got the cookie for you!
With a bold, fresh flavor, these buttery lemon cookies are irresistible!
A basic, but amazing, gluten free cookie dough + fresh lemon zest & juice + mini white chocolate chips = the perfect summer cookie!
Add to Lemon Cookies
Bursting with lemon flavor, these cookies are delish on their own! But, you can add something to make them even better!
White Chocolate Chips
Macadamia Nuts
Cashews
Almonds
Coconut Flakes
Lemon Drizzle (see recipe below)
Ingredients in Gluten Free Lemon Cookies
Butter
Brown Sugar
Sugar
Lemon Zest
Lemon Juice
One Egg + One Egg Yolk
Baking Soda
Salt
Oat Flour
Gluten Free Flour Blend
White Chocolate Chips
Steps to Make Gluten Free Lemon Cookies
First, mix the dough. In a large mixing bowl, beat the butter, sugar, lemon zest, lemon juice, and eggs. Then, beat in the baking soda, salt, oat flour, and gluten free flour blend. Stir in the white chocolate chips.
Next, refrigerate the dough. This will allow the dry ingredients to absorb moisture from the wet ingredients. It also allows the butter to re-solidify, which keeps the cookies from spreading in the oven. Refrigerate dough for at least 30 minutes.
Then, scoop and roll the cookies. Spoon cookie dough onto parchment-lined baking sheets. For uniformity, use a cookie scoop and roll the dough into balls. Then, bake at 350 degrees for 8-11 minutes, until beginning to brown. Allow to cool for 3-4 minutes on the baking sheet before moving to a cooling rack.
Best Lemon Glaze or Drizzle
The flavor of these cookies is terrific, but sometimes I like to add a little extra!
2 Tbsp. butter, melted
2 Tbsp. lemon juice
2/3 c. powdered sugar
The secret to the BEST glaze is to add some melted butter! It completely takes the taste to the next level! Trust me! Whisk everything together until a thick glaze forms. Then, drizzle over the cookies.
In a large mixing bowl, cream the butter, brown sugar, and cane sugar. Then, beat in the lemon zest, lemon juice, egg, and egg yolk. Next, beat in teh baking soda, salt, oat flour, and gluten free flour blend. Stir in the white chocolate chips. Cover and refrigerate dough for at least 30 minutes.
Preheat the oven to 350 degrees.
Spoon cookie dough onto parchment-lined baking sheets. For uniformity, use a cookie scoop and roll the dough into balls. Then, bake at 350 degrees for 8-11 minutes, until beginning to brown.
Allow to cool on the baking sheet for 3-4 minutes before moving to a cooling rack. Store cookies in an airtight container.
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