These Gluten Free Iced Lemon Cookies are one of my absolute favorite recipes on this site and I think once you make them you are going to completely understand why. They are soft, tender, and melt in your mouth in the most incredible way and the lemon flavor is bright and real thanks to both lemon extract and fresh lemon zest in the dough.
The sweet drizzled lemon glaze on top makes them look so beautiful and nobody ever believes they are completely gluten free.
The best part about this recipe is how simple it is to pull together. The dough comes together quickly in a stand mixer, the cookies bake in just 15 minutes, and once they cool you drizzle the glaze over the top and let it set. That is it.
They are perfect for Easter and Mother's Day, beautiful on a spring dessert table, wonderful for gifting, and honestly just as good with a cup of tea on a random Tuesday afternoon.
This is one of those recipes you are going to keep coming back to all season long.
If you are looking for more delicious gluten free cookie recipes try my Gluten Free Old Fashioned Iced Oatmeal Cookies, my Gluten Free Ginger Cookies, my Gluten Free Double Chocolate Chip Cookies or my Gluten Free Monster Cookies.
You can find all of my cookie recipes here: Gluten Free Cookie Recipes
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.
Supplies
Frequently Asked Questions
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.
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.
More Recipes You Might Enjoy
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Gluten Free Iced Lemon Cookies
- Total Time: 30 minutes
- Yield: 38 cookies 1x
- Diet: Gluten Free
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
- 1 cup Granulated Sugar
- 1 cup Unsalted Butter, at room temperature
- ½ cup Sour Cream
- 1 tsp. Lemon Extract
- 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
- 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: American
If you made these Gluten Free Iced Lemon Cookies I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite gluten free cookie recipes and I hope it becomes one of yours too!
Storage
Store these gluten free iced lemon cookies in a sealed container at room temperature for up to one week. Do not store them in the refrigerator as this changes their texture and can make them hard and dry. If you want to keep them longer place the cookies in a freezer safe container and freeze for up to one month. Let them thaw at room temperature before serving. I recommend letting the lemon glaze dry completely before stacking or storing the cookies so they do not stick together.
Top Tip
Make sure your butter is completely at room temperature before you begin. Cold butter will not cream properly with the sugar and you will end up with a denser less tender cookie. I take my butter out of the refrigerator at least an hour before I start baking. Room temperature butter creamed until fluffy with the sugar is the key to getting that perfect soft and melt in your mouth texture in every single cookie.
