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.

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

Name: Gluten Free Iced Lemon Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup Granulated Sugar; 1 cup Unsalted Butter, at room temperature; 1/2 cup Sour Cream; 1 tsp. Lemon Extract; 2 tsp. Lemon Zest; 2 large Eggs; 2 1/2 cups Gluten Free Flour; 2 tsp. Baking Powder; 1 tsp. Baking Soda; 1/2 tsp. Sea Salt; 2 cups Powdered Sugar; 1/2 tsp. Lemon Extract; 2-3 Tbsp. Milk

Description

These Gluten Free Iced Lemon Cookies are soft, tender, and melt in your mouth with the most incredible bright lemon flavor from real lemon extract and fresh lemon zest. Made from scratch in just 30 minutes and finished with a sweet drizzled homemade lemon glaze they are the perfect gluten free citrus cookie for Easter, Mother's Day, spring gatherings, and every lemon lover in your life. This is the easy gluten free cookie recipe you are going to make on repeat all spring and summer long!

Ingredients

Scale

1 cup Granulated Sugar
1 cup Unsalted Butter, at room temperature
1/2 cup Sour Cream
1 tsp. Lemon Extract
2 tsp. Lemon Zest
2 large Eggs
2 1/2 cups Gluten Free Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Sea Salt

Icing:

2 cups Powdered Sugar
1/2 tsp. Lemon Extract
2-3 Tbsp. Milk

Cook Mode Prevent your screen from going dark

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: American