Iced Lemon Cookies

Iced Lemon Cookies

When you're ready for a delicate lemon treat, make these gluten-free iced lemon cookies. The icing has fresh lemon juice and packs so much flavor!



2 1/2 cups all-purpose gluten-free flour blend

3/4 tsp xanthan gum (omit if your flour blend has xanthan or guar gum)

1/2 tsp baking powder

1/2 tsp salt

3/4 cup sugar

2 Tbsp lemon zest

1 cup Melt Buttery Sticks (or other non-dairy butter alternative) room temperature

1 egg

1 tsp pure vanilla extract

1 tsp fresh lemon juice


2 cups powdered sugar

3 Tbsp fresh lemon juice

Lemon zest for garnish


Preheat oven to 350ºF. Line baking sheets with parchment paper and set aside.

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.

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. 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. 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.

Using a small cookie scoop, scoop dough into rounded balls and place about 2 inches apart on parchment paper lined cookie sheets. 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.)

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. After removing from oven, slide parchment paper with cookies onto cooling rack and let cool completely before adding icing.

To make the lemon icing:

In a medium bowl, whisk together powdered sugar and lemon juice. I used a teaspoon to scoop some icing into center of cookie, then used the back of the spoon to help spread the icing into a nice circle. If the icing is too runny and won’t stay on the cookie, then you can let the icing sit a while and it will firm up, or you can add a bit more powdered sugar and whisk to reach desired consistency. If icing is too thick, you can add more fresh lemon juice, 1/2 tsp at a time to reach desired consistency. Garnish cookies with lemon zest.

Set cookies aside until icing has set. Then serve and enjoy!


Adapted from Michelle Palin My Gluten-free Kitchen

2 comments on “Iced Lemon Cookies

    1. Hi Jennifer! Great question. We can’t with certainty say that regular flour would substitute for the GF. Cake flour could be a better choice. For the butter, that substitution should work just fine. Thank you!

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