Gluten-Free Lemon Cookies (Soft & Chewy!) - Meaningful Eats (2024)

These SOFT, CHEWY gluten-free lemon cookies call for two whole lemons, including fresh lemon juice and lemon zest!

These are basically simple drop sugar cookies that are BURSTING with lemon flavor and so easy to make. You also might like these gluten-free funfetti sugar cookies!

I love a classic chocolate chip cookie, but every now and then, citrusy lemon desserts really hit the spot. And when I’m in the mood for citrus, I want it to REALLY pop with citrus flavor!

Luckily, these gluten-free lemon cookies really fit the bill. The recipe calls for TWO whole lemons, including lemon zest and juice.

They’re really bursting with a bright, lemony flavor that perfectly complements the sweetness of the cookies! I also love rolling the cookie dough balls in lemon sugar for even MORE sweetness and lemon flavour.

If you love gluten-free lemon cake, gluten-free lemon bars, and other lemon desserts this is the gluten free treat for you!

I love making these cookies in the summertime, but they’re also great for winter months when citrus is in season! They’d also be perfect for baby showers, bridal showers, brunch with friends, etc.

No matter when you make these sweet treats, they’re sure to disappear quickly!

For more gluten-free lemon desserts, check out these recipes for gluten-free lemon bars, gluten-free lemon cream pie, lemon posset and gluten-free lemon cake.

You also might like these gluten-free white chocolate macadamia nut cookies.

Why You’ll Love This Recipe

• Soft and chewy
• Bursting with bright lemon flavor
• Easy to make
• Perfect for citrus lovers
• Simple ingredients

For more gluten-free recipes check out these gluten-free sugar cookies, gluten-free chocolate chip cookies, gluten-free brownies and gluten-free peanut butter cookies.

Ingredients You’ll Need

Dry Ingredients

Here are all of the dry ingredients needed for these delicious gluten free lemon cookies:

• Gluten-free 1:1 baking flour: I recommend using a high-quality 1:1 gluten-free baking flour that contains xanthan gum. This will give your cookies a nice chewy texture! I like King Arthur Measure for Measure gluten-free flour.
• Baking soda and baking powder: I like to use both baking soda and baking powder to give these cookies the perfect rise and chewiness!
• Salt: Fine sea salt works great for this lemon cookie batter.

Wet Ingredients

Here are the wet ingredients you’ll need for these lemon sugar cookies:

• Butter: I like to use salted butter for all of my baking. It has great depth of flavor and enhances almost any baked good!
• Sugar: Domino granulated fine sugar is my favorite for gluten-free cookies!
• Lemon juice: This is a seriously lemony cookie with lemon zest and real lemon juice! Remember to zest the lemon before juicing. I don’t recommend using bottled lemon juice for these gluten free lemon crinkle cookies.
• Vanilla: Real vanilla extract gives these cookies the best flavor!
• Lemon zest: I love adding lemon zest to these cookies for added lemony flavor. You’ll also use zest to make lemon sugar for rolling the dough balls in before baking. You might also like these lemon crinkle cookies.
• Egg: One room temperature large egg adds moisture and binds the dough together.

How to Make Gluten-Free Lemon Cookies

Make the Lemon Sugar

• Add the sugar and lemon zest to a bowl and use your fingertips to rub the zest into the sugar. This helps to release more essential oils from the zest. Set aside for rolling the dough balls before baking.

Make the Dough

• In a large mixing bowl, whisk together the dry ingredients. Set aside.

• In the bowl of a stand mixer with the paddle attachment (or use an electric hand mixer), add the butter, sugar and lemon zest. Mix until very light and fluffy, about 3-4 minutes, scraping down the sides of the bowl halfway through.

• Add the egg, lemon juice and vanilla and mix again for 1-2 minutes until the batter lightens in color. Scrape the sides of the bowl and mix again until everything is evenly combined.

• With the mixer running on low, slowly add the dry ingredients in 3 additions. Mixing well between each addition. Scrape down the sides of the bowl and mix for another 15 seconds.
• Cover the bowl with plastic wrap and refrigerate for 1 hour (or up to 2 days).

Bake the Cookies

• Preheat the oven to 350F. Line two large, rimmed baking sheets with silicone baking mats or parchment paper and lightly grease with cooking spray.

• Scoop the cookie dough into 2 tablespoon-sized balls and roll until smooth. (A #40 cookie scoop works well here.)
• Stir the lemon sugar to break up any clumps, then roll each dough ball in the sugar.

• Place the cookies 2 inches apart on the parchment-lined baking sheet. Bake for a cooking time of 9-11 minutes. Let the baked cookies sit on the baking sheet for 5 minutes, then transfer to a wire cooling rack to continue cooling. Enjoy these delicious lemon cookies!

Storage Instructions

Store cookies in an airtight container at room temperature for up to five days, or in the freezer for up to three months.

FAQs

Expert Tips & Tricks

• When I make lemon cookies, I mean business! Keep in mind you’ll need TWO large lemons to make this recipe. It’s bursting with REAL bright flavor of lemons. No lemon extract or lemon glaze required!
• I recommend using a high-quality 1:1 gluten-free baking flour that contains xanthan gum. This will give your cookies a nice chewy texture! I like King Arthur Measure for Measure gluten-free flour.
• Rubbing the zest into the sugar allows it to release more oils. The result is super flavorful cookies that have lots of lemon flavor!

I hope you love this recipe as much as we do! If you try these gluten-free lemon cookies be sure to leave me a comment/rating below. I’d love to hear from you!