I finally perfected a from-scratch Gluten Free Lemon Cookies recipe that yields soft, chewy cookies with a bright lemony punch.

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I call these the BEST Gluten Free Lemon Cookies! I wanted soft, chewy, delicious cookies that actually taste like real lemons, and this easy glutenfree baking recipe from scratch delivered.

Using a trusty gluten free all purpose flour blend and generous lemon zest gives them a bright, tangy lift and a tender bite you can’t stop eating. I kept thinking Lemon Gluten Free was just a label, but these surprised me.

If you’ve been hunting for a true Gluten Free Lemon Cookie that isn’t dry or gritty, try one warm right out of the oven, you might get hooked.

Ingredients

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These gluten free lemon cookies are a little chewy, tender inside and with a crisp edge.

I love how the lemon brightens everything, it’s like tiny bursts of sunshine in every bite.

The gluten free flour gives structure, cornstarch keeps them soft, and butter makes them rich.

Sugar sweetens and helps with that crackly top, while eggs hold the dough together.

Xanthan gum is optional, good if you want more chew.

They arent “health food” just because they’re gluten free but they are totally worth a treat.

Serve with tea or eat them warm right out of the oven.

Gluten free flour blend, mostly carbs, may include added fiber, gives cookie structure
Cornstarch adds tenderness, yields soft crumb and reduces gritty feel
Butter brings richness, moisture and crisp edges, adds saturated fat and flavor
Granulated and powdered sugars give sweetness, browning and that crackly top
Lemon zest and juice add bright citrus aroma and refreshing tartness
Eggs supply protein, structure and moisture, help bind and leaven
Xanthan gum helps bind gluten free dough, improves chew and overall texture

Ingredient Quantities

2 1/4 cups gluten free all purpose flour blend, 1 to 1

1/2 cup cornstarch

1 tsp xanthan gum (optional)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine salt

1 cup unsalted butter softened 2 sticks

1 cup granulated sugar

1/2 cup powdered sugar

1 large egg

1 large egg yolk

2 tablespoons lemon zest about 2 lemons

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat.

2. Whisk together 2 1/4 cups gluten free all purpose flour blend (1 to 1), 1/2 cup cornstarch, 1 tsp xanthan gum if your blend doesnt already have it, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt in a bowl; set aside.

3. In a large bowl cream 1 cup (2 sticks) softened unsalted butter with 1 cup granulated sugar and 1/2 cup powdered sugar until light and fluffy, about 3 minutes, scraping the sides so everything mixes evenly.

4. Add 1 large egg and 1 large egg yolk to the butter mixture, beat until combined, then stir in 2 tablespoons lemon zest, 2 tablespoons fresh lemon juice and 1 teaspoon vanilla extract. Zest the lemons before juicing so you get all the oils.

5. Fold the dry ingredients into the wet mixture gently, mixing just until no streaks of flour remain. Dont overmix or the cookies can get tough.

6. Chill the dough in the fridge for 20 to 30 minutes if it seems soft or sticky; this helps control spread and makes chewier centers. If your kitchen is cool you can skip chilling.

7. Scoop dough into balls about
1.5 tablespoons to 2 tablespoons each (use a cookie scoop or two spoons), place 2 inches apart on prepared sheets and slightly flatten each ball with the back of a spoon or your fingers so they bake evenly.

8. Bake 10 to 12 minutes until the edges are set and just starting to color but the centers still look soft; they will finish firming up as they cool. For extra soft cookies take them out at 10 minutes.

9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temp for up to 4 days, or freeze for longer.

Equipment Needed

1. Oven set to 350°F (175°C)
2. Two baking sheets plus parchment paper or a silicone baking mat
3. Mixing bowls, one large one medium
4. Electric hand mixer or stand mixer and a rubber spatula
5. Whisk and measuring cups and measuring spoons
6. Citrus zester or microplane and a small bowl for the lemon juice
7. Cookie scoop (1.5 to 2 tbsp) or two spoons and a small spatula to flatten the dough
8. Wire cooling rack and an airtight container for storing the cookies

FAQ

Q: Can I use a different gluten free flour or do I need a 1 to 1 blend?
A: Use a true 1 to 1 GF all purpose blend for best results, the recipe expects the starches and binders already in those blends. If your mix is just rice flour or single flour, the cookies will be gritty and fall apart. Weighing flour helps, about 120 g per cup, but most folks just spoon and level.

Q: Is the xanthan gum required?
A: It’s optional. If your GF blend already has xanthan or guar, skip it. If not, add 1 tsp to give structure and chew. Without it cookies can be a bit crumbly, so expect that.

Q: My cookies spread too much, how do I stop that?
A: Chill the dough at least 30 minutes, use slightly less room temp butter, and don't overflatten the scoops. Bake on a cool baking sheet and try 10 to 12 minutes at 350 F, they’ll set more as they cool. Also make sure you measured flour right, too little = spreading.

Q: Can I make these dairy free or egg free?
A: Dairy free yes, swap in a stick of vegan butter 1 to 1. Egg free is trickier. A flax egg can work for the whole egg (1 tbsp ground flax + 3 tbsp water), but replacing the extra yolk will change texture and flavor, so expect denser, less tender cookies. If you need vegan, consider a tested vegan lemon cookie recipe.

Q: How do I get a stronger lemon flavor?
A: Use more zest, not more juice, zest holds the oils that give bright lemon punch. Also add 1/4 to 1/2 tsp lemon extract if you want it extra bold. Fresh juice is fine but too much makes the dough wet.

Q: What's the best way to store or freeze these?
A: Store in an airtight container at room temp for 3 to 4 days, or in the fridge up to a week though they may dry out. Freeze baked cookies up to 2 months, or freeze scooped dough balls on a tray then bag them for up to 3 months. Bake from frozen and add a minute or two to the time.

BEST Gluten Free Lemon Cookies! Recipe Substitutions and Variations

Gluten free all purpose flour blend (1:1): swap for another measure-for-measure GF blend like Cup4Cup or King Arthur Measure-for-Measure at 1:1. If your blend has no binder, add 1 tsp xanthan gum.
Cornstarch: replace with arrowroot powder or tapioca starch 1:1. Potato starch also works but can make cookies a bit denser.
Xanthan gum (optional): use guar gum in the same amount, or skip it if your GF blend already contains xanthan or another binder.
Unsalted butter (1 cup): swap with an equal amount of vegan buttery stick for dairy free baking, or use solid coconut oil 1:1 (cookies may be slightly crisper, and you’ll get a hint of coconut). If using salted butter, cut the recipe salt down to about 1/4 tsp.

Pro Tips

1. Weigh your dry ingredients if you can. Gluten free flours vary a lot, so cups can lie. If you must use cups, fluff the flour, spoon it into the cup and level it off with a knife instead of packing it down, you’ll avoid gummy cookies.

2. Get the butter soft but not greasy. It should dent with your finger and spring back a little. If it’s too soft the cookies will spread, too cold and the texture gets tough. If your dough looks slack chill it 20 to 30 minutes, or freeze scooped balls for 10 minutes before baking.

3. Zest before you juice and use a fine microplane for the best lemon oils. If you want a brighter punch add an extra teaspoon of zest rather than more juice, juice can change the dough consistency. You can also fold a tiny bit of lemon sugar into the tops right before baking for extra sparkle.

4. Don’t overmix once you add the flour, stop when you don’t see streaks. Bake until the edges are set but centers still look soft, they finish on the hot sheet. Rotate your pans halfway through if your oven has hot spots, and cool on the baking sheet 4 to 6 minutes so they firm up without drying out.