Easter Lemon Sugar Cookies, Gluten Free

Easter Lemon Sugar Cookies, Gluten Free

Gluten Free Easter Lemon Sugar Cookies

Do you have special plans coming up for the Easter holiday? My plan is … to keep my children occupied enough that they don’t look over my shoulder all day long but not so occupied that they can’t chill out and relax a bit during their school break. How might I do that? I’m open to any and all suggestions. Oh, and I also plan to make a lot of Easter themed treats, for you and for them. Like these gluten-free lemon sugar cutout cookies, dipped in chocolate The Easy Way (more on that in a bit).

Gluten Free Easter Lemon Sugar Cookies

P.S. I hate it when people look over my shoulder. I can’t decide if this is completely, or only partially, irrational on my part. But I hate it when I’m typing away or reading something or working on a new recipe and someone wanders over aimlessly and either say nothing or casually asks, “whatcha doin’?” This was a big problem when I lived and worked in New York City, and reading over someone’s shoulder on the subway is practically an official pastime.

Gluten Free Easter Lemon Sugar CookiesGluten Free Easter Lemon Sugar Cookies

Semi-Pro Low-Brow Tip: Let’s talk for a minute about dipping cookies (and really anything at all) in chocolate. By far, the easiest, no fuss way to successfully dip treats in perfectly tempered chocolate? Use chips. They’re not the best quality, of course, but they don’t need to be tempered and they set perfectly at room temperature. Don’t want to use chips, but don’t have a fancy contraption to keep your chocolate at the proper temperature? Try adding some vegetable shortening to your chocolate as you melt it. The mixture will mimic melted chips. When I feel like fussing, or the quality of the chocolate really matters, I’ll take the extra time to properly seed my good-quality chopped chocolate, and use my bread proofer or a heating pad to keep the chocolate tempered. But most of the time, I just want it to look pretty and I just don’t have the time to fuss. So I use chips, and the whole thing’s a breeze. I will love you just the same if you do it, too. *Hug?*

Gluten Free Easter Lemon Sugar Cookies

Oh, and if you’re looking for some sweet little Easter cookie cutters, Wilton usually sells a small set this time of year (my set is from a couple years ago, and I think I found it either on amazon or at my local kitchen supply store). Etsy is also a great place to find themed cookie cutters. And you get to support independent entrepreneurs, something that means more to me every single day!

Gluten Free Easter Lemon Sugar Cookies

One last tip? Try dipping only part of each cookie in melted chocolate (like just the ears and feet of a bunny, or half of any cookie). It looks really elegant, and you don’t need a dipping fork as you can hold onto half the cookie as you dip the other half. Cleaner & easier.

Next week, I’ll also make my recipe for gluten-free Hot Cross Buns. It’s just not Easter without ’em. How about you – what’s on the agenda?

Like this recipe?

Prep time: Cook time: Yield: About 3 dozen cookies, depending upon size


2 cups high-quality all-purpose gluten-free flours (any of my favorite gluten-free flour blends will work)

1 teaspoon xanthan gum (omit if your blend already contains it)

1/4 teaspoon kosher salt

3/4 cup (150 g) sugar

4 packets True Lemon Brand crystallized lemon (optional)

Finely grated zest of 1 lemon

8 tablespoons (112 g) unsalted butter, at room temperature

1 egg (60 g, out of shell) at room temperature, beaten

1/2 teaspoon pure vanilla extract

Freshly squeezed juice of 1 medium lemon

6 ounces dark chocolate chips (or your favorite kind)


  • Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

  • Make the cookie dough. In a large bowl, place the flour, xanthan gum, salt, sugar, optional True Lemon and lemon zest, and whisk to combine well. Add the butter, egg, vanilla and lemon juice, mixing to combine after each addition. The dough will begin to come together, but you will have to knead it with your hands to press it together into a disk. Press the dough into a disk, wrap it tightly in plastic wrap and allow it to sit at room temperature for 10 minutes.

  • Prepare the cookies for baking. After the dough has rested, place it between two pieces of unbleached parchment paper, and roll it out about 1/4 inch thick. Cut out shapes with your choice of Easter-themed cookie cutters (or whichever cutters you like). Place the cutouts on the prepared baking sheet, about 1/2 inch apart from one another (they will not spread during baking).

  • Bake and cool the cookies. Place the baking sheet in the center of the preheated oven and bake, rotating once, until the bottoms of the cookies are lightly golden brown, about 8 minutes. Remove from the oven and allow to cool on the baking sheet until set (less than 5 minutes) before transferring to a wire rack to cool completely.

  • Coat the cookies in chocolate. Place the chocolate chips in a small, heatproof bowl. To melt the chocolate in a double boiler, bring a small amount of water in a small saucepan to a simmer over medium-high heat, and nest the bowl of chocolate inside of it. Stir the chocolate until it is melted and smooth. Remove the chocolate from the heat and allow to cool for about 5 minutes, or until it just begins to thicken slightly. Dip the cooled cookies in the chocolate, dragging the bottom of each dipped cookie along the side of the bowl of chocolate to remove any excess chocolate. Place the chocolate-covered cookies on a sheet of parchment paper and allow to cool at room temperature until set.

  • Store any leftover cookies in a sealed airtight container at room temperature. The cookies freeze well, but freezing them may cause the chocolate to “bloom,” or turn white in spots. The bloom will not affect the taste, only the appearance.



P.S. Please support me so I can continue to support you. Buy your copy of Gluten-Free on a Shoestring Quick & Easy!

Comments are closed.

  • March 26, 2013 at 2:11 PM

    How fun! I just opened up the Desserts Magazine issue that arrived in my inbox and some of your Gluten Free Quick and Easy recipes are in there! I was thrilled to bits that I didn’t need to print them because I already have the cookbook…now I just need to pull it out and use it again. :) Congratulations on the exposure! ~MeLissa

  • MaryjoB
    March 26, 2013 at 10:51 AM

    My question comes from my 7 yr old who does not like lemon. She wants to know if I need to substitute another liquid in place of the lemon juice or can I just omit it altogether to make a traditional sugar cookie with no added flavors? She is a plain jane kinda girl who has to be gluten, soy, dairy, and apple free. Any suggestions would be great since I have to bring something this Sunday to our Easter celebration at my cousin’s house. Thank You!

  • Camille
    March 24, 2013 at 4:19 PM

    Hey Nicole,

    unfortunately I am unable to get True Lemon Brand crystallized lemon, Mostly due to the fact that I live in Canada. What can i use instead and I know many of your awesome lemon recipes use this ingredient? Thanks

    Also, Last night I made you Quick Eclairs and they were awesome. :)

  • Zambini
    March 21, 2013 at 6:42 PM

    Please share with your readers that April 17th is now officially gluten free day, to raise awareness with even the non-allergy restricted community as well as to celebrate all the other gluten free eaters out there we can commiserate with!

  • Nancy Lundy
    March 21, 2013 at 2:32 PM

    I knew I liked you. The over-the-shoulder thing is a HUGE pet peeve, especially if they’re silent. Creepy – even if it’s someone I love.

  • Jennifer S.
    March 21, 2013 at 11:58 AM

    Great tips on chocolate dipping. I also use chocolate discs – they are most abundant during the holidays in the grocery stores or you can just get the wilton ones with a coupon from our favorite craft stores. Then I just melt it in the microwave and it stays dippable for quite some time (I just dipped 60+ GF thin mints and only have to replenish and melt once during the time I was dipping). The big tip here is to put it in the fridge or freezer to set. Then it gets a super glossy sheen – if that is important to you….

    These look yummy and our easter weekend is looking pretty open so this will be a good project for us! :) Thanks for a great recipe.

    • gfshoestring
      March 21, 2013 at 1:28 PM

      Hey, Jennifer! The Wilton chocolate coating melts are great – and since they don’t actually contain any cacao butter, they set well in the refrigerator. Actual chocolate will “bloom” in the refrigerator, which is when it gets those white streaks, so it’s generally best to let even melted chips set at room temperature. The Wilton melts do get really nice and glossy!
      xoxo Nicole

  • Anneke
    March 21, 2013 at 10:08 AM

    Today is your friend Tim’s birthday! I was up at 6:00, making chocolate donuts (dry ingredients mixed last night, room temperature stuff out on the counter, donut maker at the ready — piece of cake! Or donut, I guess). Bread in the proofer now getting ready to be garlic bread for dinner, cakes from the make your own cake mix to be made later this morning. I’m exhausted already. At least I don’t have to make his favorite frosted sugar cookies today, that would be a bridge too far. I will start thinking of the Easter baking tomorrow, I am sure pie crust will be involved, but I will wait anxiously for the rest of your great ideas to see what else I should make!

    Hard to get in the Easter mood here, when it keeps snowing and we wake up with temps in the single digits and wind chills well below zero! I know you aren’t a fan of summer, but I am really wishing for it right now!


    • gfshoestring
      March 21, 2013 at 1:30 PM

      You are not wishing for summer, Anneke! It sounds freezing cold there, but summer is no picnic for people like you and me who, well, don’t like the heat. Happy Birthday to my friend Tim!! If I were nearby, I’d bake him those sugar cookies just so you could take a well-deserved breath. :)
      xoxo Nicole

  • MelMo
    March 21, 2013 at 9:16 AM

    ps. you’re my hero

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