Gluten Free Lemon Cookies

I’ll be making these all summer!

Yield: about 18 cookies

You will need:

  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 1 & 1/2 cups gluten free measure for measure flour (I like King Arthur’s gluten free flours)
  • 1 egg
  • 1 tablespoon lemon juice
  • Zest of one lemon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt


  • Preheat oven to 325 degrees and line a cookie sheet with parchment paper.
  • In a large bowl, cream the butter and sugar together until smooth and fluffy.
  • Add in the egg, vanilla extract, lemon juice, and lemon zest. Mix until combined.
  • Add in the remaining dry ingredients and mix to form the cookie dough. Scrape down the sides of the bowl to incorporate any unmixed ingredients.
  • Scoop out a little over a tablespoon of dough into a ball and place on the prepared cookie sheet. Allow 2 inches of space between each cookie in case they spread out while baking.
  • For thick cookies, chill the dough in the refrigerator for 30 minutes before baking. For flat cookies you can chill the dough for a few minutes or bake immediately.
  • Bake in the oven for 8 to 10 minutes. The cookies should be removed from the oven just before turning golden yellow.
  • Let cool for 5 to 10 minutes, enjoy!

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