Gluten-Free Lemon Cookies (Soft & Chewy!)

Ingredients

• 100 g (½ cup)granulated sugar
• 2 teaspoonslemon zest (about the zest of 1 large lemon)
• 400 g (2⅔ cups)gluten-free measure-for-measure flour
• ½ teaspoonbicarbonate of soda
• ½ teaspoonbaking powder
• ½ teaspoonkosher salt
• 226 g (1 cup)butter, at room temperature
• 300 g (1½ cups)granulated sugar
• 2 teaspoonslemon zest (about the zest of 1 large lemon)
• 1 largeegg
• 60 ml (¼ cup)freshly squeezed lemon juice (about the juice of 2–3 lemons)
• ½ teaspoonvanilla extract

Instructions

1. 1

   Make lemon sugar

   Put 100 g sugar and 2 teaspoons lemon zest in a bowl. Rub the zest into the sugar with your fingertips, then set aside for rolling the dough balls.

2. 2

   Combine dry ingredients

   Whisk the gluten-free flour, bicarbonate of soda, baking powder and salt together in a medium bowl. Set aside.

3. 3

   Cream butter and sugar

   In a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the butter, 300 g sugar and 2 teaspoons lemon zest for 3–4 minutes, until very light and fluffy. Scrape down the bowl halfway through.

4. 4

   Add wet ingredients

   Mix in the egg, lemon juice and vanilla for 1–2 minutes, until the mixture lightens in colour. Scrape the bowl and mix again until evenly combined.

5. 5

   Mix in flour

   With the mixer on low, gradually add the dry ingredients in 3 additions, mixing well between each one. Scrape down the bowl and mix for a further 15 seconds.

6. 6

   Chill the dough

   Cover the bowl with cling film and refrigerate the dough for 1 hour, or for up to 2 days.

7. 7

   Prepare the oven

   Heat the oven to 175°C (350°F). Line two large, rimmed baking sheets with silicone baking mats or parchment paper and lightly grease them with cooking spray.

8. 8

   Shape the cookies

   Scoop the dough into 2-tablespoon portions and roll each into a smooth ball. Stir the lemon sugar to break up any clumps, then roll each ball in it.

9. 9

   Bake and cool

   Arrange the dough balls about 5 cm (2 inches) apart on the prepared baking sheets. Bake for 9–11 minutes, leave the cookies on the sheets for 5 minutes, then transfer them to a wire rack to finish cooling.

What are gluten-free lemon cookies?

These are American-style drop sugar cookies, flavoured with lemon zest and juice rather than shaped or cut out. This version uses measure-for-measure gluten-free flour and finishes each dough ball with lemon sugar.

The zest rubbed into the coating releases fragrant oils, while creamed butter and sugar help give the cookies tender centres and lightly crisp edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 2g protein, 27g carbs, 8g fat.

The flour and sugars provide most of the carbohydrates, while butter supplies much of the fat; the egg contributes some protein. Pair a cookie or two with yoghurt or fruit if you want a more balanced snack.

Choose the right flour

Measure-for-measure flour: use a gluten-free blend designed to replace wheat flour in a like-for-like amount. Different blends can behave differently, so use the specified type rather than a single flour such as almond or rice flour.

Make the lemon sugar

Rub the zest into the smaller portion of sugar with your fingertips until it smells strongly of lemon. This distributes the zest through the coating and helps avoid clumps when you roll the dough balls.

Cream and chill the dough

Room-temperature butter: beat it with the sugar and zest until very light and fluffy, taking 3–4 minutes and scraping the bowl halfway through. Adding the egg, juice and vanilla separately helps them combine evenly with the creamed mixture.

Chilling: refrigerate the covered dough for at least 1 hour. This recipe allows up to 2 days of chilling, which can make it easier to portion and bake later.

Look for soft centres

Bake at 175°C for 9–11 minutes, using the edges as your main cue: they should look set while the centres remain soft. The cookies continue to firm up as they rest on the hot baking sheet for 5 minutes.

Serve and share

Let the cookies cool on a wire rack before serving so their centres can settle without becoming soggy underneath. They make a bright addition to a brunch spread or a simple dessert alongside tea, coffee or fresh fruit.

Recipe notes & tips

• Use a fine grater to zest the lemons without including the bitter white pith.
• Bring the butter to room temperature so it creams smoothly with the sugar.
• Scrape down the mixer bowl between stages to help the dough mix evenly.
• Use a 2-tablespoon scoop to portion the dough consistently.
• Leave space between the dough balls so the cookies can spread without touching.

Variations

• Extra lemon: add a little more zest to the sugar coating for a stronger citrus aroma.
• Lime twist: use lime zest and juice in place of the lemon for a different citrus flavour.
• Orange version: swap the lemon zest and juice for orange for a milder, sweeter cookie.
• White chocolate: fold white chocolate pieces into the finished dough before chilling.
• Spiced citrus: add a pinch of ground cardamom to the dry ingredients.

Common mistakes to avoid

• Skipping the chill: the dough may be harder to handle; refrigerate it for at least 1 hour.
• Using cold butter: it will not cream as readily; let the butter soften at room temperature first.
• Overmixing after adding flour: the cookies can become less tender; stop after the final 15-second mix.
• Crowding the tray: cookies can spread into one another; space them about 5 cm apart.
• Waiting for browned centres: they may overbake; take the cookies out when the edges are set and the centres still look soft.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 4 days. Rewarm briefly in a low oven if you prefer them slightly warm.

Frequently asked questions