Iced Lemon Cookies | Dorothy Lane Market

Iced Lemon Cookies

PREP TIME 15 mins
COOK TIME 15 mins
SERVINGS 6
Chef Carrie Walters
  • POSTED Aug 20th, 2021
  • BY Chef Carrie Walters

Recipe adapted from Michelle Palin's "My Gluten-Free Kitchen".

INGREDIENTS

  • Lemon zest for garnish

Cookies:

  • 2½ cups all-purpose gluten-free flour blend
  • ¾ tsp xanthan gum (if missing from flour blend)
  • ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup sugar
  • 2 Tbsp lemon zest
  • 1 cup non-dairy butter at room temperature
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1 tsp fresh lemon juice

Icing:

  • 2 cups powdered sugar
  • 3 Tbsp fresh lemon juice

INSTRUCTIONS

1
Preheat oven to 350ºF. Line baking sheets with parchment paper and set aside.
2
In a small bowl, add gluten-free all-purpose flour blend, xanthan gum (if flour blend doesn’t have xanthan or guar gum), baking powder, and salt. Whisk together. Set aside.
3
In the bowl of your mixer, mix sugar and lemon zest for about 30 seconds on low to medium speed. Add butter alternative and beat on medium for 3 minutes until light and fluffy.
4
Beat in egg, pure vanilla extract, and 1 tsp lemon juice. Beat on medium speed for 1 minute. Mixture will look curdled, then mostly smooth out.
5
Add half of flour mixture and mix on low until just mixed in. Add remaining flour and mix on low until it’s just mixed in. Remove from mixer and use a spatula to hand stir mixture, making sure to scrape sides and bottom so that everything is mixed in.
6
Using a small cookie scoop, scoop dough into rounded balls and place about 2 inches apart on parchment paper lined cookie sheets.
7
Dip the bottom of a glass into sugar, then use that to flatten each cookie ball to be 2″ in diameter. (The goal isn’t to coat the cookies with sugar. The sugar just keeps the glass from sticking and is preferred over using oil or flour.)
8
Bake at 350º for 11 minutes. Because this makes 5 dozen cookies, you’ll be doing batches of these. Place the mixing bowl of dough in the fridge in between batches. Let cool completely before adding icing.
9
To make the icing, whisk together powdered sugar and lemon juice in a medium bowl. If icing is too runny, let sit a while to firm up. If icing is too thick, add more fresh lemon juice.

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Iced Lemon Cookies

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 15 mins
SERVINGS 6

INGREDIENTS

  • Lemon zest for garnish

Cookies:

  • 2½ cups all-purpose gluten-free flour blend
  • ¾ tsp xanthan gum (if missing from flour blend)
  • ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup sugar
  • 2 Tbsp lemon zest
  • 1 cup non-dairy butter at room temperature
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1 tsp fresh lemon juice

Icing:

  • 2 cups powdered sugar
  • 3 Tbsp fresh lemon juice

INSTRUCTIONS

1
Preheat oven to 350ºF. Line baking sheets with parchment paper and set aside.
2
In a small bowl, add gluten-free all-purpose flour blend, xanthan gum (if flour blend doesn’t have xanthan or guar gum), baking powder, and salt. Whisk together. Set aside.
3
In the bowl of your mixer, mix sugar and lemon zest for about 30 seconds on low to medium speed. Add butter alternative and beat on medium for 3 minutes until light and fluffy.
4
Beat in egg, pure vanilla extract, and 1 tsp lemon juice. Beat on medium speed for 1 minute. Mixture will look curdled, then mostly smooth out.
5
Add half of flour mixture and mix on low until just mixed in. Add remaining flour and mix on low until it’s just mixed in. Remove from mixer and use a spatula to hand stir mixture, making sure to scrape sides and bottom so that everything is mixed in.
6
Using a small cookie scoop, scoop dough into rounded balls and place about 2 inches apart on parchment paper lined cookie sheets.
7
Dip the bottom of a glass into sugar, then use that to flatten each cookie ball to be 2″ in diameter. (The goal isn’t to coat the cookies with sugar. The sugar just keeps the glass from sticking and is preferred over using oil or flour.)
8
Bake at 350º for 11 minutes. Because this makes 5 dozen cookies, you’ll be doing batches of these. Place the mixing bowl of dough in the fridge in between batches. Let cool completely before adding icing.
9
To make the icing, whisk together powdered sugar and lemon juice in a medium bowl. If icing is too runny, let sit a while to firm up. If icing is too thick, add more fresh lemon juice.

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