Got leftover lemons? Forget the lemonade, make these Gluten-Free Lemon Cookies. They’re delicious with a cup of tea or milk. Make them for holiday cookies, summertime, Easter cookies, etc.
My kids love lemons. They put it in their water and use it to give their fresh-cut apples a bit of zest. One day they asked me to make Gluten-Free Lemon Cookies and after a few trials we came up with this yummy gluten-free recipe. They are so delicious and refreshing when you want something a little sweet.
Why Gluten-Free Lemon Cookies?
These lemon cookies are great when you want a light, sweet cookie that’s refreshing and easy to make. We like to enjoy these gluten-free cookies with a cup of tea or milk. They’re great for springtime holiday cookies too – like Easter or spring break – but we enjoy them during the summer too when we’ve got fresh lemons coming in.
How to Make Gluten-Free Lemon Cookies
This cookie dough recipe is a cinch to make. It’s a basic dough recipe but I prefer to use raw honey over sugar. You can definitely use granulated sugar – use about the same amount as you would the honey so 1/2 cup of sugar. Add more as needed.
Now you can use just the lemon juice and zest alone. But I always have lemon vitality essential oil on hand (vitality means it can be used for cooking) and it’s so much more flavorful with it and I like it better than a lemon extract. Just remember if you decide to use an extract you’ll need to adjust it – likely about 1/2 tsp in this recipe.
Pre-heat oven to 350°F/180°C.
- Combine flour and baking powder in a large mixing bowl and set aside.
- Mix butter and raw honey using an electric mixer to make a creamy texture.
- Add egg, vanilla, lemon juice, essential oil and milk to butter and sugar mixture.
- Combine flour mixture with butter and honey mixture.
- Form small quarter-sized balls of dough. Place on a baking or cookie sheet about 3 inches apart, and flatten slightly with a fork.
- Bake for 13-15 minutes.
- Remove from oven and let cool. Garnish with lemon zest.
Equipment & Tools
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