These gluten-free lemon cookies are a meltaway-style cookie that is deliciously sweet, and with just the perfect lemony tartness to balance out the flavors. Easy to whip up, this is my favorite eggless cookie recipe!
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These gluten-free lemon cookies are melt-in-your-mouth delicious with anairy texture and a bright burst of lemon flavor in every bite.
Easy enough for a weeknight treat but special enough for a holiday dessert platter, they’re topped with a simple lemon frosting that doubles down on citrusy sunshine.
If you have never had a meltaway, I would say it is similar to lemon shortbread but softer and less crumbly. You chill the dough and then slice off the cookies.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Butter: Use salted or add a pinch of salt to the cookies.
- Cornstarch - This is the secret ingredient to my light cookies.
- Powdered Sugar: Do not use granulated white sugar in this recipe.
- Lemons: You need fresh lemons for the zest and the juice.
How to Make Gluten-Free Lemon Cookies
A step-by-step visual guide for making gluten-free cookies. You can skip to the recipe for the full written instructions.
Cream the Butter
In a large mixing bowl, beat together the butter and confectioners sugar. Add in the fresh lemon juice and continue to mix until combined.
Add Dry Ingredients
Gradually mix the dry ingredients into the butter and sugar mixture until a dough forms.
Chill
Turn the dough out onto plastic wrap form into a log and use the plastic wrap to roll it evenly. Wrap the log in the plastic wrap and refrigerate for at least 1 to 2 hours.
Slice
Cut the chilled dough into ¼-inch thick slices. Place them 2 inches apart on your baking sheet.
Bake and Cool
After baking, let the cookies rest for 2 to 3 minutes before you move them to a wire rack to cool completely.
Glaze or Frost
Beat the softened butter until it’s smooth and creamy, and a light yellow color. Gradually add the confectioners’ sugar, all the while continuing to mix.
Recipe Tips
- Sift the cornstarch and sugar. Both tend to clump.
- If using a stand mixer you will want to use the paddle attachment, not the whisk.
- If using an insulated cookie sheet, you will not need to use parchment paper.
More Gluten Free Cookie Recipes
Make Ahead and Storing
Storing: Keep in an airtight container in the refrigerator up to 3 days.
Freezing: Freeze unbaked dough for up to 3 months.. Keep in a log shape, then thaw the dough in the fridge. Slice and bake per the recipe.
📖 Recipe
Gluten-Free Lemon Cookies
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Ingredients
- ¾ cups (170 g) unsalted butter softened
- ⅓ cups (40 g) powdered sugar
- 1 teaspoon (1) lemon juice
- 1 teaspoon (1) lemon zest
- 1 ¼ cup (296 g) 1:1 gluten-free flour with xanthan gum
- ½ cups (64 g) cornstarch
Lemon Frosting (optional)
- ¼ cups (56.75 g) unsalted butter softened
- ¾ cups (90 g) powdered sugar
- 2 teaspoons (2) lemon zest
- 2 teaspoons (2) lemon juice
- 2 drops (2) yellow food coloring
Instructions
- In a large bowl, beat together the butter and sugar until well combined. Add the lemon juice and zest, and mix to combine.¾ cups unsalted butter, ⅓ cups powdered sugar, 1 teaspoon lemon juice, 1 teaspoon lemon zest
- In a separate small bowl, whisk the flour and cornstarch together. Gradually mix the flour mixture into the butter mixture until a dough forms.1 ¼ cup 1:1 gluten-free flour with xanthan gum, ½ cups cornstarch
- Divide the dough in half and shape each half into a log (about 6 inches long). Wrap each log in plastic wrap and refrigerate for at least 2 hours, or until firm.
- Preheat your oven to 350°F. While the oven is heating, unwrap the dough and slice it crosswise into ¼-inch-thick rounds. Place the slices 2 inches apart on ungreased baking sheets.
- Bake the cookies for 10 to 12 minutes, or until firm. Remove them from the baking sheets and transfer to wire racks to cool completely.
Lemon Frosting (optional)
- In a mixing bowl, beat the softened butter until smooth and creamy. Gradually add the confectioners' sugar while continuing to beat. Add the lemon juice and zest. Beat until the mixture is smooth and creamy, adjusting the consistency with more sugar or lemon juice if necessary. Mix in food coloring, if using.¼ cups unsalted butter, ¾ cups powdered sugar, 2 teaspoons lemon zest, 2 teaspoons lemon juice, 2 drops yellow food coloring
Equipment
- Stand Mixer
- cookie sheet
Notes
- Dairy-Free / Vegan Option- Use Earth Balance Vegan Butter in place of regular butter.
Nutrition
Recipe Questions
Yes, this recipe can be used to make gluten-free lemon cut-out cookies. Simply flatten the dough into a disc, and chill for 1 to 2 hours. Roll out the dough and cut as desired. Bake cookies according to recipe instructions.
Chilling the dough is imperative. It hydrates the gluten-free flour which will prevent the cookie from becoming crumbly. It also allows the butter to firm back up so they don't overspread.
This recipe for gluten free lemon meltaway cookies first appeared on my food blog Peel with Zeal.
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