Delicious Gluten-Free Lemon Butter Cookies
These delicious gluten-free lemon butter cookies are easy to make and perfect for any occasion.
My family loves cookies, when we have family get togethers cookies are always the first dessert to get taken off the tray. I just rediscovered this recipe. It is a recipe I clipped out of a magazine years ago with the words “yummy” I had handwritten on it. I can’t even name the magazine because there is no indication, but my guess would be Better Homes and Gardens. I must have made it before going gluten-free so I thought why not give it a try using gluten-free flour and let’s just say SUCCESS!
Why You'll Love This Recipe
- This gluten-free lemon butter cookies recipe has five ingredients and most of those ingredients are pantry staples.
- Â It has a nice light lemon flavor that’s not too overpowering.
- Â You can serve it any time of year, and it’s a great cookie for those who prefer something other than some kind of chocolate cookie
Ingredients
Butter – Use unsalted butter for this recipe.
Sugar – Regular granulated sugar.
Lemon Peel – If you can, use an organic lemon for the peel. You only need one lemon.
Gluten-Free Flour – Make sure your gluten-free flour has xanthan gum in it.
Powdered Sugar – This is an optional ingredient to dust over the cookies. I think makes it look pretty and adds a touch of sweetness to the cookie.
Instructions
-   Begin by pre-heating the oven to 350°F.
- Â Â In a large mixing bowl, beat the butter on medium speed for 30 seconds. Make sure your butter is softened.
- Â Â Add the sugar to a separate bowl and grate the lemon zest into the sugar.
- Â Â Mix the lemon zest into the sugar using your fingers until the zest is evenly distributed into the sugar.Â
-   Add the sugar mixture to the butter and beat until well combined, scraping down the sides of the bowl      as needed.
- Â Â Add in the flour and mix until combined. The dough may be a bit on the dry side and that’s ok.
- Â Â Using a cookie scoop or tablespoon, scoop the dough onto an ungreased baking sheet 2 inches apart.
- Â Â Place the baking sheet in the refrigerator for 10 minutes to prevent the dough from spreading.
- Â Â Bake for 10-15 minutes or until the bottoms are lightly browned.
- Â Transfer to a wire rack to cool, then sprinkle with powdered sugar, if desired.
Recipe Tips
One thing to keep in mind with this recipe is if your butter is too soft the cookies will spread and become flat. To prevent this, refrigerate the cookies once they have been scooped onto the baking sheet. Refrigerating them after they are scooped is easier because the dough is soft. If you refrigerate the dough prior to scooping it may be too hard for you to scoop them out.
Also, while you do not need to rub the lemon zest into the sugar, it does enhance the flavor a bit more.Â
Recipe Substitutions
- You can make this recipe using regular all-purpose flour.
- You can substitute orange or lime peel to vary the flavor.
Storage Tips
Store the cookies in a container or on a plate wrapped with plastic wrap for up to 3 days.
Delicious Gluten-Free Lemon Butter Cookies
Equipment
- Stand or hand held mixer
- 2 Cookie Sheets
- Wire cooling Rack Optional
Materials
- 1 cup Butter, softened
- 3/4 cup Granulated Sugar
- 1 Lemon, finely zested can substitute lime or orange zest
- 2 cups Gluten-Free Flour make sure gf flour has xanthan gum in the mix
- Powdered Sugar
Instructions
- Pre-heat the oven to 350℉.
- In a large mixing bowl, beat the butter on medium speed for 30 seconds.
- Add the granulated sugar to a small bowl, then zest the rind of one lemon into the sugar.
- Using clean hands, rub the lemon zest into the sugar until it's evenly distributed.
- Add the lemon sugar to the butter; beat until it's combined, scraping down the sides of the bowl as needed.
- Add in the flour and mix until thoroughly combined. Mixture may seem a bit dry and that's ok.
- Scoop or drop 1 rounded tablespoon of the cookie dough onto the baking sheet. Once sheet is filled, place into the refrigerator to chill for 10 minutes. Continue to fill the next baking sheet and repeat the refrigeration process for 10 minutes.
- Bake until the cookies are lightly browned on the bottom approximately 10-15 minutes.
- Transfer to a wire rack to cool.
- Dust with powdered sugar if desired.
Notes
- You can use regular all-purpose flour instead of gluten-free flour
- Make sure the cookie dough is chilled before baking to reduce spreading
- You can substitute lime or orange peel for a different flavor.
- Store cookies in a sealed container up to 3 days.
Nutrition
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