Ingredients
Scale
- 2 ¼ cups gluten-free flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup sugar
- ½ cup dairy-free butter, room temperature
- 1 large egg + 1 egg yolk
- 1 tablespoon lemon juice
- 1 ½ – 2 teaspoons lemon zest
- ½ teaspoon lemon extract
- ½ teaspoon vanilla
- ½ cup powdered sugar or granulated sugar
Instructions
- Preheat the oven to 350°. Line a cookie pan with parchment paper or silicone baking mats.
- Whisk together the gluten-free flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Zest and juice one lemon. Set aside.
- Mix the dairy-free butter and the sugar in a stand mixer until creamy. Then add the egg, egg yolk, lemon juice, lemon zest, lemon extract, and vanilla.
- Add the flour mixture and mix until everything is combined. (If the dough is very soft or too sticky, chill it in the refrigerator for 2 hours.)
- Use a cookie scoop to make balls of dough, then roll each ball in powdered sugar or granulated sugar if you prefer.
- Place the cookie dough balls at least 2 ½ inches apart on the baking pan and bake for 11 minutes for small cookies or 13 minutes for medium cookies.
- Remove the baking pan and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a stronger lemon flavor, feel free to add more lemon zest or juice. Chill the dough if it becomes too sticky to handle.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: gluten-free cookies, lemon cookies, dessert, dairy-free cookies