Small Farm Big Life

menu icon
subscribe
search icon

Gluten Free Sock It To Me Cake

This easy recipe for gluten free sock it to me cake is made from scratch using my gluten free yellow cake recipe. The homemade cake has a filling with brown sugar and pecans. Then this perfect coffee cake is topped off with a vanilla glaze.

a slice of gluten free sock it to me cake on a white plate next to a marble and wood cake stand with the bundt cake on it.

I like to make this cake the day before serving so it's completely cooled and then simply pour the glaze over the next day. This cake is delicious paired with a cup of coffee or tea. It's perfect to take to a gathering and no one will even guess it's gluten free!

If you are looking for more bundt cake recipes try my Gluten Free Orange Bundt Cake, my Gluten Free Hummingbird Bundt Cake, my Gluten Free Double Chocolate Bundt Cake or my Gluten Free Gingerbread Bundt Cake.

You can find all of my cake recipes here: Gluten Free Cake Recipes

three white plates with slices of gluten free sock it to me cake.
[feast_advanced_jump_to]

Ingredients

Instructions

Preheat your oven to 350 degrees. Grease your bundt pan with coconut oil or butter and set aside.

In a large mixing bowl whisk together the gluten free flour, baking powder, baking soda and salt. Reserve ¼ cup for streusel filling.

In the bowl of your stand mixer add the unsalted butter, granulated sugar and brown sugar. Beat together until combined and starting to stick to the sides of the mixing bowl. Add the eggs, sour cream and vanilla and beat until well mixed together, about 2-3 minutes.

Add the dry ingredients to the wet ingredients (don't forget to reserve ¼ cup of the dry mixture!) and blend together until a smooth batter forms, about 1-2 minutes.

In a small mixing bowl whisk together the reserved dry cake mixture, brown sugar, cinnamon and pecans.

In your greased bundt pan pour about ⅓ of the cake batter. Be sure the entire bottom the pan is covered. Then spoon the streusel filling over top. Next, add the rest of the cake batter covering the streusel filling completely.

Bake at 350 degrees for 45-50 minutes. The cake will be browned and pulling away from the sides of the pan when it's done.

Let the cake stand for 10 minutes in the pan and then flip onto a cooling rack to cool completely before glazing.

For the glaze, in a mixing bowl add the powdered sugar, milk and vanilla. Beat with a whisk until a smooth glaze forms.

Pour the glaze over the cake and serve.

Supplies

More Recipes You Might Enjoy

I get a lot 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 40% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Sock It To Me Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free sock it to me cake is made from scratch using my gluten free yellow cake recipe. The homemade cake has a filling with brown sugar and pecans. Then this perfect coffee cake is topped off with a vanilla glaze.

Ingredients

Scale

Streusel Filling:

Vanilla Glaze:

Instructions

Preheat your oven to 350 degrees. Grease your bundt pan with coconut oil or butter and set aside.

In a large mixing bowl whisk together the gluten free flour, baking powder, baking soda and salt. Reserve ¼ cup for streusel filling.

In the bowl of your stand mixer add the unsalted butter, granulated sugar and brown sugar. Beat together until combined and starting to stick to the sides of the mixing bowl. Add the eggs, sour cream and vanilla and beat until well mixed together, about 2-3 minutes.

Add the dry ingredients to the wet ingredients (don't forget to reserve ¼ cup of the dry mixture!) and blend together until a smooth batter forms, about 1-2 minutes.

In a small mixing bowl whisk together the reserved dry cake mixture, brown sugar, cinnamon and pecans.

In your greased bundt pan pour about ⅓ of the cake batter. Be sure the entire bottom the pan is covered. Then spoon the streusel filling over top. Next, add the rest of the cake batter covering the streusel filling completely.

Bake at 350 degrees for 45-50 minutes. The cake will be browned and pulling away from the sides of the pan when it's done.

Let the cake stand for 10 minutes in the pan and then flip onto a cooling rack to cool completely before glazing.

For the glaze, in a mixing bowl add the powdered sugar, milk and vanilla. Beat with a whisk until a smooth glaze forms.

Pour the glaze over the cake and serve.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: Gluten Free

Frequently Asked Questions

Why is it called sock it to me cake?

From what I've read in the 1960's and 70's sock it to me was a phrase similar to give it to me. So, someone might has said when asked if they wanted a slice of cake, "sock it to me". The phrase sock it to me was made popular on the show Laugh In during the late 60s and early 70s.

What is sock it to me cake made of?

This bundt cake uses my moist gluten free yellow cake recipe and has a delicious streusel filling made of brown sugar, cinnamon and pecans. The cake is topped off with a simple vanilla glaze. This recipe is truly easy to make and goes perfect with a cup of coffee!

Gluten Free Lemon Curd

This lemon curd is a classic, easy dessert recipe that delivers bright citrus flavor with a smooth, creamy texture. Made with simple techniques and cooked gently on the stovetop, it comes together quickly and feels both timeless and indulgent.

The result is a thick, silky lemon curd that balances sweet and tangy perfectly, making it one of the best easy lemon curd recipes to master at home.

a white bowl of gluten free lemon curd surrounded by yellow forsythia blooms.

Perfect for cakes, pies, tarts, or spooning straight from the jar, this homemade lemon curd is incredibly versatile and naturally gluten free. It works beautifully as a filling, topping, or dessert component and adds a fresh pop of lemon to any sweet treat.

Whether you're learning how to make homemade lemon curd for the first time or looking for a reliable, classic recipe, this version is simple, foolproof, and always delicious.

If you are looking for more lemon recipes you might also like my Gluten Free No Bake Lemon Icebox Pie, my Gluten Free Iced Lemon Cookies, my Gluten Free Lemon Bundt Cake with Lemon Glaze or my Gluten Free Lemon Shortbread Bars.

You can find all my dessert recipes here: Gluten Free Dessert Recipes

a white bowl of gluten free lemon curd surrounded by yellow forsythia blooms.
[feast_advanced_jump_to]

Ingredients

Instructions

In your stand mixer whisk together the eggs, sugar, lemon juice and lemon zest until thoroughly combined.

Place your mixing bowl over a saucepan of simmering water. Cook for 8-10 minutes until the mixture thickens.

When the mixture thickens add the butter one piece at a time. Stir until the mixture is creamy and all the butter is melted.

Pour the lemon curd into a bowl and let cool slightly on the counter. Then cover with plastic wrap making sure the plastic wrap touches the surface of the lemon curd so you don't get a crusty layer.

Chill in your refrigerator overnight or until cold.

You can store the lemon curd in your refrigerator for a little over a week in a sealed container.

Supplies

More Recipes You Might Enjoy

I get a lot 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 40% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Lemon Curd

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 22 minutes
  • Yield: Approximately 1 cup 1x
  • Diet: Gluten Free
Print Recipe

Description

This recipe for gluten free lemon curd is tart and easy to make. This is the perfect addition to any dessert and works perfectly for cake filling. This homemade meyer lemon curd is made with egg yolks and is a beautiful yellow. 

Ingredients

Scale

Instructions

In your stand mixer whisk together the eggs, sugar, lemon juice and lemon zest until thoroughly combined.

Place your mixing bowl over a saucepan of simmering water. Cook for 8-10 minutes until the mixture thickens.

When the mixture thickens add the butter one piece at a time. Stir until the mixture is creamy and all the butter is melted.

Pour the lemon curd into a bowl and let cool slightly on the counter. Then cover with plastic wrap making sure the plastic wrap touches the surface of the lemon curd so you don't get a crusty layer.

Chill in your refrigerator overnight or until cold.

You can store the lemon curd in your refrigerator for a little over a week in a sealed container.

Notes

You can also freeze lemon curd in a freezer safe container for up to a year.

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Stove Top
  • Cuisine: Gluten Free

Frequently Asked Questions

What is lemon curd made from?

Gluten free lemon curd is simply eggs, sugar, lemon juice, lemon zest and butter. I like to use farm fresh eggs to get a deeper color, but any eggs will work.

How do you make lemon curd?

You whisk together the eggs and sugar and then add the lemon juice and lemon zest. Mix these ingredients together in your metal mixer bowl.

Then place your mixing bowl over a pot of simmering water. Stir the mixture until it begins to thicken. Then add the butter in a small cube at a time. Continue stirring until the butter is all melted and you have a creamy mixture.

How long will lemon curd keep?

It will keep in a sealed container in the refrigerator for a little over a week. If you find you need to use up your lemon curd it is great on toast, pancakes or waffles. It's also a great filling for thumbprint cookies.

Can I freeze lemon curd?

Yes! You can freeze gluten free lemon curd for up to one year in a freezer safe container. When you want to thaw it remove it from the freezer and place in your refrigerator to thaw.

Crispy Garlic and Rosemary Smashed Potatoes

These Crispy Garlic and Rosemary Smashed Potatoes are a simple yet irresistible way to turn everyday potatoes into a standout side dish. Baked in the oven until golden and crisp, this smashed potatoes recipe delivers the perfect balance of crunchy edges and tender centers, infused with classic garlic rosemary flavor.

They're easy to make and feel elevated enough for special meals while still fitting into a busy weeknight routine.

a silver baking sheet of crispy garlic and rosemary smashed potatoes next to a bottle of olive oil and small white plates.

Perfect alongside just about any dinner, these crispy smashed potatoes are a dependable gluten free side everyone loves. The combination of roasted potatoes with fresh rosemary and garlic creates a cozy, comforting potato dish that's both familiar and exciting.

Whether you're looking for a perfect side dish or a new way to enjoy roasted potatoes, this recipe is one you'll come back to again and again.

I like to cook the potatoes in my instant pot on manual for 12 minutes. I let the steam release naturally and then let them cool so I can handle them. Then, I place the potatoes on a baking sheet and smash them down with a potato masher.

If you are looking for more potato dishes you might also like my Oven Baked Steak and Potato Kabobs, my Air Fryer Pesto Baby Potatoes, my Gluten Free Instant Pot Baked Potato Soup or my Gluten Free Sausage, Kale and Potato Skillet.

a baking sheet of crispy garlic and rosemary smashed potatoes with fresh sprigs of garlic.
[feast_advanced_jump_to]

Ingredients

Instructions

Wash your potatoes in cold water.

Place the rack in your instant pot, pour 1 cup water into the bottom of the pot and place the potatoes inside. Seal the lid, making sure the steam valve is closed. On the manual setting cook the potatoes for 12 minutes. Let the steam release naturally and then take the lid off the instant pot and let the potatoes cool slightly.

If you don't have an instant pot boil the potatoes in a large pot on your stove top until they are tender. You can test them with a fork or knife to make sure they are cooked all the way through.

Preheat your oven to 350 degrees.

Once your potatoes are cool enough to work with place them on a baking sheet. Using a potato masher or fork smash the potatoes until they are approximately ¼ inch thick. 

Place small pieces of butter on each potato. This is for flavor and not meant to grease the pan.

Divide the garlic, rosemary, salt and pepper between all the potatoes.

Pour the olive oil between the potatoes so they don't stick to the pan.

Place your baking sheet in your oven at 350 degrees for 40 minutes.

After 40 minutes change your oven setting to high broil. Watch the potatoes closely as they will get brown and get crispy quickly! Take the potatoes out when they have reached your desired crispiness. I like mine a dark golden brown on top.

If the potatoes seem a little dry mist or pour a little more olive oil over top of them. 

I like to serve these smashed potatoes while they are still hot.

Supplies

More Recipes You Might Enjoy

I get a lot 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 40% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Garlic and Rosemary Smashed Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 1 hour 10 minutes
  • Yield: 10-12 potatoes 1x
  • Diet: Gluten Free
Print Recipe

Description

This recipe for crispy garlic and rosemary smashed potatoes is easy to make with Yukon gold, red or russet potatoes. I like to cook my potatoes in the instant pot and then bake them in the oven until they are crispy. The cooked potatoes are mashed and then roasted.

Ingredients

Scale

Instructions

Wash your potatoes in cold water.

Place the rack in your instant pot, pour 1 cup water into the bottom of the pot and place the potatoes inside. Seal the lid, making sure the steam valve is closed. On the manual setting cook the potatoes for 12 minutes. Let the steam release naturally and then take the lid off the instant pot and let the potatoes cool slightly.

If you don't have an instant pot boil the potatoes in a large pot on your stove top until they are tender. You can test them with a fork or knife to make sure they are cooked all the way through.

Preheat your oven to 350 degrees.

Once your potatoes are cool enough to work with place them on a baking sheet. Using a potato masher or fork smash the potatoes until they are approximately ¼ inch thick. 

Place small pieces of butter on each potato. This is for flavor and not meant to grease the pan.

Divide the garlic, rosemary, salt and pepper between all the potatoes.

Pour the olive oil between the potatoes so they don't stick to the pan.

Place your baking sheet in your oven at 350 degrees for 40 minutes.

After 40 minutes change your oven setting to high broil. Watch the potatoes closely as they will get brown and get crispy quickly! Take the potatoes out when they have reached your desired crispiness. I like mine a dark golden brown on top.

If the potatoes seem a little dry mist or pour a little more olive oil over top of them. 

I like to serve these smashed potatoes while they are still hot.

  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Gluten Free

Frequently Asked Questions

What is the difference between smashed potatoes and mashed potatoes?

Both smashed potatoes and mashed potatoes are made from cooked potatoes, but how they are prepared is very different. For smashed potatoes you smash them into about a ¼ inch thick patty on a baking sheet. For mashed potatoes you mash them until they are all combined together in a pot.

The flavor of smashed potatoes is different because they are roasted in the oven after being cooked. I think it gives them a sweeter, richer flavor.

What should I serve with smashed potatoes?

I like to serve these smashed potatoes with roast or steaks along with green beans. They are a perfect side dish for dinner or lunch. I'm a fan of having a smashed potato on its own for lunch. They are a great carb to serve with your meat and veggies.

Gluten Free Scotch Eggs with Honey Mustard Dipping Sauce

This easy recipe for oven baked gluten free scotch eggs with honey mustard dipping sauce is made with boiled eggs, sausage and gluten free bread crumbs. The scotch eggs are delicious on their own, but the special sauce makes them even better. I used turkey sausage for mine, but you could also use pork sausage for a rich treat.

a blue floral plate with five scotch eggs next to a small white bowl of honey mustard dipping sauce.

For the recipe I split one pound of sausage into five equal sections. Then, I flatten the section in my hand as evenly as possible. I wrap the sausage around the boiled egg (with the shell removed) and make sure the entire outside of the egg is coated.

Next in a small bowl I have one egg that is beaten. I roll the sausage coated egg in the beaten egg and then roll it in the gluten free bread crumbs. Place the final product on a baking sheet or in a baking dish and bake for 30 to 35 minutes. The outside will be browned and the sausage will be completely cooked when the scotch egg is done.

a white plate with a gluten free scotch egg cut in half next to a small white bowl of honey mustard dipping sauce.
[feast_advanced_jump_to]

Ingredients

Instructions

Preheat your oven to 400 degrees.

In a small bowl mix the gluten free bread crumbs, salt and pepper.

In another small bowl lightly beat the egg for rolling the scotch eggs in.

Divide the pound of ground sausage into five portions. Take a portion and flatten it out evenly in your hand. Wrap the sausage patty around the egg until the entire surface of the egg is covered.

Roll the sausage wrapped egg in the beaten and egg and then the crumb mixture. Place on a baking sheet. Repeat this step four more times. Be sure to leave room between each egg so they cook evenly.

Bake the scotch eggs at 400 degrees for 30 minutes. The eggs will be browned and the juice around them will be clear or slightly browned when they are done.

While the scotch eggs are baking make the honey mustard dipping sauce. In a bowl or jar add the mayonnaise, mustard and honey. Using a whisk or immersion blender blend the ingredients together until smooth and combined. Store in a sealed container in the refrigerator.

Let the scotch eggs cool slightly and then remove them from the baking sheet with a turner.

Serve them immediately warm with the dipping sauce or refrigerate them for at least 2 hours and serve cold with the dipping sauce.

Supplies

More Recipes You Might Enjoy

I get a lot 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 40% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Scotch Eggs with Honey Mustard Dipping Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 40 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for oven baked gluten free scotch eggs with honey mustard dipping sauce is made with boiled eggs, sausage and gluten free bread crumbs. The scotch eggs are delicious on their own, but the special sauce makes them even better. I used turkey sausage for mine, but you could also use pork sausage for a rich treat.

Ingredients

Scale

Dipping Sauce:

Instructions

Preheat your oven to 400 degrees.

In a small bowl mix the gluten free bread crumbs, salt and pepper.

In another small bowl lightly beat the egg for rolling the scotch eggs in.

Divide the pound of ground sausage into five portions. Take a portion and flatten it out evenly in your hand. Wrap the sausage patty around the egg until the entire surface of the egg is covered.

Roll the sausage wrapped egg in the beaten and egg and then the crumb mixture. Place on a baking sheet. Repeat this step four more times. Be sure to leave room between each egg so they cook evenly.

Bake the scotch eggs at 400 degrees for 30 minutes. The eggs will be browned and the juice around them will be clear or slightly browned when they are done.

While the scotch eggs are baking make the honey mustard dipping sauce. In a bowl or jar add the mayonnaise, mustard and honey. Using a whisk or immersion blender blend the ingredients together until smooth and combined. Store in a sealed container in the refrigerator.

Let the scotch eggs cool slightly and then remove them from the baking sheet with a turner.

Serve them immediately warm with the dipping sauce or refrigerate them for at least 2 hours and serve cold with the dipping sauce.

Notes

I like to save my mayonnaise jars for making sauces and dressings in. They work perfectly with an immersion blender and then one container can go directly into the fridge. I love less mess!

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: Gluten Free

Didn't find the answer you're looking for?

Ask AI to answer based on this recipe:

ChatGPT
Google AI
Perplexity
Grok
Claude

Frequently Asked Questions

Why is a Scotch egg called a Scotch egg?

Mincing meat is also known as scotching. This recipe is made of eggs coated in minced or scotched meat, rolled in egg and then gluten free bread crumbs. Traditionally the recipe uses pork sausage, but I used turkey sausage for mine.

Do I eat my scotch eggs hot or cold?

This is really based on personal preference. I love to eat these gluten free scotch eggs hot, but traditionally scotch eggs are picnic or pub food and are served cold. I like to eat one warm right after I make them and then wrap the rest in tinfoil and have them cold the next day for breakfast.

Gluten Free Iced Lemon Cookies

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.

a gold wire basket lined with parchment paper of gluten free iced lemon cookies next to a bowl of lemons and a mug of hot tea.

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

a gold wire basket lined in parchment paper of gluten free iced lemon cookies next to some forsythia blooms, mugs of tea and a bowl of lemons.
[feast_advanced_jump_to]

Ingredients

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

More Recipes You Might Enjoy

I get a lot 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 40% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Iced Lemon Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 38 cookies 1x
  • Diet: Gluten Free
Print Recipe

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

Icing:

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.

Didn't find the answer you're looking for?

Ask AI to answer based on this recipe:

ChatGPT
Google AI
Perplexity
Grok
Claude

Frequently Asked Questions

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.