This easy recipe for gluten free iced lemon cookies is the perfect citrus treat! The cookies are made from scratch and have a lemon glaze over top. Baking these soft cookies is so simple and they are the perfect soft, melt in your mouth dessert.
How should I store gluten free cookies?
I like to store my gluten free cookies in a sealed container on our countertop. If they aren't going to get eaten before they expire I freeze them. You can place the cookies in the fridge, but this changes their texture and can make them hard.
If you are going to freeze the cookies, place them in a freezer safe container and store for up to a month in the freezer.
Gluten Free Iced Lemon Cookies Supplies
Do gluten free cookies take longer to bake?
Yes, gluten free cookies do tend to take longer to bake than cookies made with a wheat flour. The outside of the cookie will be browned, but they may not be cooked through in the center.
If you are having this issue you can lower the oven temperature and bake the cookies a bit longer. I also only bake one baking sheet at a time of gluten free cookies. They need to be evenly heated to cook correctly.
Gluten Free Iced Lemon Cookies Ingredients
- Granulated Sugar
- Unsalted Butter
- Sour Cream
- Lemon Extract or Lemon Flavor
- Lemon Zest
- Eggs
- Gluten Free Flour
- Baking Powder
- Baking Soda
- Sea Salt
- Powdered Sugar
- Milk
If you like these cookies you might also enjoy:
Gluten Free Scotchie Cookies
Gluten Free Lemon Bundt Cake with Lemon Glaze
Lemon Lime Homemade Sports Drink
Gluten Free Lemon Curd
Gluten Free Old Fashioned Iced Oatmeal Cookies
I get some of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
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Gluten Free Iced Lemon Cookies
- Total Time: 30 minutes
- Yield: 38 cookies 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free iced lemon cookies is the perfect citrus treat! The cookies are made from scratch and have a lemon glaze over top. Baking these soft cookies is so simple and they are the perfect soft, melt in your mouth dessert.
Ingredients
1 cup Granulated Sugar
1 cup Unsalted Butter, at room temperature
½ cup Sour Cream
1 tsp. Lemon Extract or Lemon Flavoring
2 tsp. Lemon Zest
2 large Eggs
2 ½ cups Gluten Free Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Sea Salt
Icing:
2 cups Powdered Sugar
½ tsp. Lemon Extract or Lemon Flavoring
2-3 Tbsp. Milk
Instructions
Preheat your oven to 350 degrees. Link three baking sheets with parchment paper and set aside.
In a mixing bowl whisk together the gluten free flour, baking powder, baking soda and salt. Set aside.
In the bowl of your stand mixer beat the granulated sugar and butter 2-3 minutes until combined and fluffy. Add the sour cream, lemon extract, lemon zest and eggs. Beat to combine ingredients.
Add the dry ingredients to the wet ingredients and beat just until they are mixed together.
Using a cookie scoop or tablespoon portion out the dough and place twelve cookies on each baking sheet leaving room for them to spread when baked.
Bake at 350 degrees for 15 minutes or until light golden brown on the bottom.
Let cool slightly before moving to cooling racks to finish cooling.
When the cookies are completely cool mix together the icing. Place the powdered sugar, lemon extract and milk in a bowl and whisk together until a smooth icing forms. Drizzle the icing over the cookies.
Let the icing dry completely and then move the cookies to a sealed container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, cookies, baking, Easter
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