Updated: Sep 28, 2021
Gluten free cookies are not easy to make, but this recipe results in the fluffiest cookie. These cookies are light with a hint of fresh lemon. Its the perfect cookie for summer!
It takes a lot of lemon to get the flavor to come through in this recipe. You will need to use fresh lemon juice and zest in combination with lemon extract.
Not all gluten free flours are the same, I recommend Bob's Red Mill Gluten Free All-Purpose Baking Flour. This mix uses chickpea flour which helps bind the cookies together so they don't just crumble.
Roll the cookie dough balls in powder sugar, then bake your cookies to get the fun crinkle cookie look.
[Makes about 2 dozen]
2 cups Bob's Red Mill Gluten Free All-Purpose Baking Flour
1/2 tsp xanthan gum
1 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 Tbsp softened unsalted butter
Zest from one lemon
2 Tbsp fresh lemon juice (about 1/2 a lemon)
1/2 tsp lemon extract
1 tsp vanilla extract
1/3 cup powder sugar
Preheat your oven to 350°.
Start by zesting then juicing your lemon.
Add all dry ingredients (not including sugar or powder sugar) to a bowl and mix, then set aside.
In a stand mixer, cream together your butter and sugar. Next add the egg and whisk again. Then lastly add all the rest of the wet ingredients and lemon zest, and mix one more time until smooth.
Then while mixing on a low speed, slowly add the dry into the wet until all is added. Turn the speed up to medium and mix until your dough is thoroughly mixed.
Once the dough is all mixed, measure out your powder sugar and put it in a wide mouth bowl.
Line a baking sheet with parchment paper.
Using a two tablespoon cookie scoop, scoop out your dough and roll each into a ball. Then roll each ball in the powder sugar to coat fully and place them evenly spaced on your baking sheet. Repeat with the rest.
Bake for 12 minutes or until cookies are puffed up and crack.