This is the simplest recipe for tender gluten free lemon cookies that literally melt in your mouth. Make them as drop cookies, or cutout cookies. They'll hold any shape you like!
Ice them or leave them plain, since you'll still see beautiful flecks of lemon zest!
What makes this the best recipe for gluten free lemon cookies
These light, tender and simple cookies really do melt in your mouth. They're like a cross between shortbread and sugar cookies.
Rather than a whole egg, they're made with just an egg white. The only sugar in the whole lemon cookies recipe is 2/3 cup of confectioners' sugar.
They get their richness from butter, and their fine texture from the higher starch of confectioners' sugar—plus added cornstarch to the gluten free flour blend.
Meltaway cookies like these are even a total winner for the cook. The dough is not only simple to throw together, but incredibly easy to handle and requires no chilling before baking.
Do these taste like gluten free lemon sugar cookies?
Not exactly! This recipe makes cookies with a more delicate texture and a less sweet taste than our recipe for gluten free lemon sugar cookies.
This recipe is made with confectioners' sugar and just an egg white, plus much more butter. The sugar cookie recipe is made with a whole egg and granulated sugar—overall less starch.
Finally, this recipe can be made as drop cookies or as shaped cutout cookies. You'll need to add more all purpose gluten free to the cookie dough to roll it out so it rolls cleanly.
Tips for making the best lemon meltaway cookies
This is a truly simple recipe for light and bright lemon cookies. And the simpler the recipe, the more closely you need to follow the recipe for success.
Here are a few things to keep in mind as you read through and begin making the cookie dough.
What gluten free flour blend makes the best lemon meltaway cookies
Meltaway cookies come by their name honestly. They really do melt in your mouth!
This lemon cookies recipe calls for quite a bit of starch, which helps create that extra tender texture. I like making it with (mock) Better Batter, which I lighten up by adding cornstarch as a separate ingredient.
That makes Better Batter, one of my favorite all purpose gluten free flour blends, into something like a cake flour. There's also a touch of cornstarch in the confectioners' sugar.
If you're using a higher-starch all purpose gluten free flour blend, like Cup4Cup, do not add more cornstarch.
Instead, replace that ingredient with 48 grams more Cup4Cup. You may also need some more liquid in the recipe to bring the dough together, though.
Don't chill the cookie dough
This cookie dough is perfectly balanced to roll out perfectly when the cookie dough is just made, cut out with a cookie cutter, and then bake right away. You'll get clean edges and the cookie dough will not spread during baking.
Use freshly-squeezed lemon juice
Baking concentrates flavors, so you want your lemon juice to be fresh, not bottled, so it tastes bright and fresh. You'll need that lemon for all that lemon zest anyway!
How to tell when your gf lemon cookies are done baking
The cookies will barely brown around the edges when they're done baking. They're done when they no longer glisten at all in the center.
Be careful not to over-bake the cookies. If you do, they'll go from tender shortbread-style homemade lemon cookies to crumbly and dry.
Over-baking the cookies could happen if your oven is too hot. Use a simple oven thermometer that hangs from the wire rack in your oven, as most ovens aren't properly calibrated.
Be sure not to make your cookies too thin, as they'll bake too quickly. This is especially a risk if you're making the rolled, cutout cookies.
And don't touch the cookies on the tray until they're cool. Otherwise, they may crumble.
Can I freeze these gluten free lemon cookies?
Yes! Whether you're making the drop cookies or the cutout cookies, you can freeze them.
Be sure that they're completely cool to room temperature first. Freeze them in a single layer on a baking sheet, then pile them into a freezer-safe bag or container.
I recommend freezing them without the glaze, though. You can always glaze them after you defrost them, or serve them plain.
Do you have to chill this gluten free lemon cookie dough?
No! Even the lemon cutout cookie variation of this recipe will keep its shape during baking without being chilled.
You can see above that the cookies don't spread or become misshapen at all. The top photo is the raw cutout cookie rounds; the bottom is the baked cookies, which look almost exactly the same!
Substitutions for gluten free lemon cookies ingredients
How to make gluten free dairy free lemon cookies
There is quite a lot of butter in these cookies, and I would not recommend using Earth Balance buttery sticks. They have too much moisture, and I don't think the cookies would hold their shape.
I think Melt brand or Miyoko's Kitchen brand vegan butter might work in place of the butter, though. You could also try butter-flavored nonhydrogenated vegetable shortening, but you'll likely need more moisture as it has nearly none.
How to make gluten free egg free lemon cookies
There is no whole egg in this recipe, and only one egg white, which helps provide structure.
You may be able to replace it with aquafaba, which is just the brine from a can of chickpeas. I recommend beating it until foamy, and using the same amount, by weight (25 grams).
How to make gluten free corn free lemon cookies
The cornstarch in this recipe can be replaced easily with arrowroot, or even potato starch. You'll also need to be sure that your confectioners' sugar is corn-free.
If you're using a higher-starch all purpose gluten free flour blend, like Cup4Cup, do not add more cornstarch. Instead, if you're using Cup4Cup as your all purpose GF flour blend, replace the cornstarch with more Cup4Cup. You may also need some more liquid in the recipe to bring the dough together.
Can I make these gluten free lemon cookies into lime cookies?
Yes! In place of lemon juice and lemon zest, try using freshly-squeezed lime juice and lime zest. You can also try using orange juice and orange zest for gluten free orange cookies. They all sound like delicious variations!
FAQs
Does gluten free flour make cookies taste different?
No, at least it shouldn't make your cookies taste any different! When gluten free cookies taste different, it's usually because they are made using a gluten free flour blend that is made with a gritty rice flour. If you use a well-balanced, smooth all purpose gluten free flour blend, and a great gf recipe, your gluten free cookies should taste amazing!
Can you make these gluten free lemon cookies with almond flour?
No, almond flour is not a replacement for an all purpose gluten free flour blend in any recipe. To make almond flour lemon cookies, try adding some lemon juice and zest to our almond flour cutout sugar cookies recipe.
How can I make sure my gluten free lemon cookies are not dry?
If your gluten free flour blend is too starchy, it will absorb more liquid than a well-balanced all purpose gluten free flour blend. If you're using a starchy gluten free flour blend, and you can't use one of my recommended blends, try adding a bit more lemon juice by the drop until your raw gf cookie dough holds together well, as you see in the how-to video.
Easy Gluten Free Lemon Cookies Recipe: They Melt in Your Mouth
Ingredients
For the cookies
- 1 ½ cups (210 g) all purpose gluten free flour blend (I recommend Better Batter; please click thru for full details), plus more for sprinkling for cutout cookies
- ¾ teaspoon xanthan gum omit if your blend already contains it
- â…“ cup (48 g) cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅔ cup (77 g) confectioners’ sugar
- Finely grated zest of 1 lemon about 1 tablespoon
- 12 tablespoons (168 g) unsalted butter at room temperature
- 1 (25 g) egg white at room temperature
- 2 teaspoons (â…“ fluid ounce) freshly-squeezed lemon juice plus more as necessary
- granulated sugar for dipping drop cookies
For the (optional) glaze
- 1 cup (115 g) confectioners’ sugar
- 2 to 4 teaspoons freshly-squeezed lemon juice
- Yellow gel food coloring optional
Instructions
- Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
- In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, salt and confectioners’ sugar, and whisk to combine well.
- Add the lemon zest and mix to combine, breaking up any clumps of zest. Create a well in the center of the dry ingredients and add the butter, egg white, and 2 teaspoons of fresh lemon juice, mixing to combine after each addition.
- The dough will be thick and smooth. Add more lemon juice by the half-teaspoonful and knead it in with clean, dry hands as necessary to bring the dough together.
To make drop cookies
- Scoop the dough by the heaping tablespoon onto the prepared baking sheet, leaving about 1 1/2-inches between pieces. Roll each piece of dough into a round between the palms of your hands, and press down slightly into a thick disk.
- Press with the moistened tines of a fork into a small bowl of granulated sugar, then press down on the top of each piece of dough until the tines leave an impression about 1/4-inch deep.
To make cutout cookies
- Lightly flour a flat surface with all purpose gluten free flour. Place the cookie dough on top, and flour the top.
- Use a rolling pin to roll out the dough into a rectangle that’s about 1/4-inch to 1/3-inch thick. Sprinkle with more all purpose gluten free flour as necessary to prevent the rolling pin from sticking to the dough.
- Lightly flour a round cookie cutter that’s about 1 1/2-inches in diameter. Cut out rounds from the dough.
- Transfer the rounds to the prepared baking sheet, placing them about 1 1/2 inches apart from one another.
For both cookie shapes
- Place the baking sheet in the center of the preheated oven and bake until the cookies are lightly golden brown on the edges and firm to the touch (about 12 minutes).
- Remove from the oven and allow them to cool completely on the baking sheet. If you try to move them before they’ve cooled, they may be fragile.
For the (optional) glaze
- When the cookies are cool, make the glaze. In a small bowl, place the confectioners’ sugar and 2 teaspoons of lemon juice, and mix well.
- Add more lemon juice by the half-teaspoon, stirring to combine after each addition until you have a smooth but very thickly pourable glaze. Add the optional yellow food coloring, if using.
- Drizzle the glaze in a zigzag pattern on top of each cooled cookie or spread on the tops of the cutout cookies. Allow to set at room temperature.
Notes
Nutrition information is approximate and offered for informational purposes only.
Nutrition
Easy Gluten Free Lemon Cookies Recipe: They Melt in Your Mouth
Ingredients
For the cookies
- 1 ½ cups (210 g) all purpose gluten free flour blend (I recommend Better Batter; please click thru for full details), plus more for sprinkling for cutout cookies
- ¾ teaspoon xanthan gum omit if your blend already contains it
- â…“ cup (48 g) cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅔ cup (77 g) confectioners’ sugar
- Finely grated zest of 1 lemon about 1 tablespoon
- 12 tablespoons (168 g) unsalted butter at room temperature
- 1 (25 g) egg white at room temperature
- 2 teaspoons (â…“ fluid ounce) freshly-squeezed lemon juice plus more as necessary
- granulated sugar for dipping drop cookies
For the (optional) glaze
- 1 cup (115 g) confectioners’ sugar
- 2 to 4 teaspoons freshly-squeezed lemon juice
- Yellow gel food coloring optional
Instructions
- Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
- In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, salt and confectioners’ sugar, and whisk to combine well.
- Add the lemon zest and mix to combine, breaking up any clumps of zest. Create a well in the center of the dry ingredients and add the butter, egg white, and 2 teaspoons of fresh lemon juice, mixing to combine after each addition.
- The dough will be thick and smooth. Add more lemon juice by the half-teaspoonful and knead it in with clean, dry hands as necessary to bring the dough together.
To make drop cookies
- Scoop the dough by the heaping tablespoon onto the prepared baking sheet, leaving about 1 1/2-inches between pieces. Roll each piece of dough into a round between the palms of your hands, and press down slightly into a thick disk.
- Press with the moistened tines of a fork into a small bowl of granulated sugar, then press down on the top of each piece of dough until the tines leave an impression about 1/4-inch deep.
To make cutout cookies
- Lightly flour a flat surface with all purpose gluten free flour. Place the cookie dough on top, and flour the top.
- Use a rolling pin to roll out the dough into a rectangle that’s about 1/4-inch to 1/3-inch thick. Sprinkle with more all purpose gluten free flour as necessary to prevent the rolling pin from sticking to the dough.
- Lightly flour a round cookie cutter that’s about 1 1/2-inches in diameter. Cut out rounds from the dough.
- Transfer the rounds to the prepared baking sheet, placing them about 1 1/2 inches apart from one another.
For both cookie shapes
- Place the baking sheet in the center of the preheated oven and bake until the cookies are lightly golden brown on the edges and firm to the touch (about 12 minutes).
- Remove from the oven and allow them to cool completely on the baking sheet. If you try to move them before they’ve cooled, they may be fragile.
For the (optional) glaze
- When the cookies are cool, make the glaze. In a small bowl, place the confectioners’ sugar and 2 teaspoons of lemon juice, and mix well.
- Add more lemon juice by the half-teaspoon, stirring to combine after each addition until you have a smooth but very thickly pourable glaze. Add the optional yellow food coloring, if using.
- Drizzle the glaze in a zigzag pattern on top of each cooled cookie or spread on the tops of the cutout cookies. Allow to set at room temperature.
Notes
Nutrition information is approximate and offered for informational purposes only.
Maryam Portillo says
I made this with my 2.5 year old toddler- we used a scale to measure dry ingredients and she loves making the dough with her hands. Unfortunately I didn’t read the part about not adding cornstarch if you’re using Cup4Cup gf flour blend until after we had mixed the cornstarch in. So I just added a lot more fresh lemon juice. She still loves the cookies, they’re more bready but nice and lemony. She really wanted pink cookies so we used pink food coloring instead of yellow. I will definitely try this recipe again!
Sarah Peters says
I have a daughter that has a corn allergy is there anyway we can use something in place of cornstarch?
Nicole Hunn says
Please see the substitutions section of the post, Sarah, specifically the are titled “How to make gluten free corn free lemon cookies”
Joanne says
Had a confused cook day and mistakenly confused flour containers. All purpose flour became 120g and 88g white rice flour.unsalted butter became salted so no extra was added.my all purpose flour had gum included so I added 1/3 top gum. Great result despite my best efforts. Soft hold shape well and taste great without icing.
Nicole Hunn says
Oh, no, Joanne! Glad you were able to make the best of the mistake!
Dan Servetnick says
So quick, easy, and delicious. I made drop cookies with glaze. I had some leftover lemon curd that I added to the glaze to up the lemon taste. This is a keeper recipe.
Laura says
I made these yesterday and they are delicious. I did the drop cookie version with the glaze. I’ll definitely make these again. Thanks for an easy and delicious recipe!
Nicole Hunn says
You’re welcome, Laura!
Robin Lee says
Just wanted to alert you to a slight typo:
2 teaspoons (1 fluid oz) Lemon juice.
So-
2 tsp = 10ml
1fl oz = 30ml
2 American tablespoons = 30ml.
Is it 2 TBS?
Thanks!
Ginny says
1 fluid ounce is 2 tablespoons in the US. So to repeat Robin’s question, is it 2 tsp or 2 tbsp of lemon juice. The cookies look delicious, but need the clarification.
Nicole Hunn says
Yes, I see now. I’ve made the correction, Ginny.
Nicole Hunn says
I see now, Robin. Thanks for pointing that out and I apologize for my confusion!
Alda DeArmond says
Can you make these with monk fruit instead of sugar?
Nicole Hunn says
Hi, Alda, I haven’t tried this recipe with a granulated sugar alternative like monkfruit, but I think it might work. Please keep in mind that alternative sugars tend to be very drying, so you may need to add more moisture a tiny bit at a time to get the dough to hold together. Proceed with caution, though, and pay close attention to the texture of the dough that you can see in the photos and the video in this post.
Judy says
Please what is carb content for diabetics?
Nicole Hunn says
I’ve added approximate nutritional information to the recipe card, Judy. It’s for informational purposes only!
Jeanne Quigley says
I am in the Canary Islands and cannot get all purpose gluten free flour. I can get corn meal, buckwheat flour,chickpea flour etc. Have you any recipes that don’t use all purpose gluten free flour?
Nicole Hunn says
I’m afraid you can’t make any of my recipes that call for an all purpose gluten free flour blend with those flours, no. You can try using the search term “flourless” to find recipes of mine that don’t call for any flour, since none of my recipes can be made with those flours.
Ellen H. says
You mention in the intro, that adding the cornstarch makes the flour more like cake flour. Can I just use a cake flour and not add extra cornstarch?
Nicole Hunn says
Hi, Ellen, none of my recommended gf flour blends is a cake flour, and I can only promise results when you use either one of my recommended blends for purchase, or one of the mock blend recipes that I provide to make them yourself.
Lari Goldsmith says
Hi Nicole! These are delious little cookies.I made these yesterday with 25 grams of Aquafaba (I used the brine from canned great northern white beans) and stirred a teaspoon of the lemon juice into the aquafaba before adding it to the dough. This helped to cover the ‘beany’ taste that sometimes comes through. The dough is smooth and handles nicely.
Thank you for this tasty melt away cookie.
Nicole Hunn says
I’m so glad to know it worked with aquafaba as an egg white replacement, Lari! I find it really hard to predict when that will work and when it won’t, so thank you for sharing that. So glad it worked, and that you enjoyed them!
Deb says
Hi! Nicole, after reading your reply! Tried one with my coffee this morning!! They
Were so good!! ?Will make them again!
Joanne Voth says
I love lemon desserts, and these cookies look perfect!
Anneke says
Made these today, delicious! I am visiting my mom (she says hi!) and needed some GF treats. As usual, you post exactly what I need right when I need it. Thanks!
Nicole Hunn says
Awesome, Anneke. So glad you loved them. Please say hello to your mom for me back!!
Tabby says
Nicole,your recipes are so consistently fabulous! Can’t wait to try this one! <3
Jennifer S. says
LOVE meltaways!!!! I’m going to make some this holiday season. MORE Cookies please! :)
Melanie Carr says
Ooh! I may have to make these tonight. Ordered your snacks book the other day so I can earn some cool points with my kids. They tire quickly of plain old muffins and cupcakes. LOVE lemon and lime. I wanna try these with both, separately.
Michelle says
Yum! I love lime ones, too. Thanks for this!