Now that school is out, I find myself baking in the kitchen with the kiddos more often. It’s something I love doing but don’t always have time during the crazy school year. The other day we had a rainy day and Miss E and I made these delicious Gluten Free Lemon Cookies. It’s funny how your taste buds change over time. Growing up, I didn’t like anything lemon flavored. Yet today, I find myself loving this refreshing taste through the hot summer months!
They turned out so good that I thought I’d share the simple recipe with all of you!
Gluten Free Lemon Cookies
For this recipe, I started out with my favorite Gluten Free Snickerdoodle Recipe and then modified it for these Lemon Cookies.
GF Lemon Cookie Recipe
- Cookies:
- 2 Cups of Gluten Free Flour
- 1 Tbsp. Ener-G Egg Replacer + ¼ Cup Water
- 1 tsp Baking Powder
- ½ cup White Sugar
- ½ cup Brown Sugar
- 1 Stick of Butter Softened
- 2 tsp Gluten Free Vanilla
- 1 Tbsp Lemon Juice
- Frosting;
- 2 Cups of Powdered Sugar
- 1 Tbsp Milk
- 1 Tbsp Lemon Juice
- ¼ Cup Grated Lemon Peel for Garnish
- Pre-heat oven to 350 degrees.
- Combine wet ingredients, including sugar and egg replacer, and mix until creamy.
- Slowly add in the flour mix and baking powder and mix until smooth.
- Roll the cookie dough into 1½" balls and then place on a cookie sheet 2" a part.
- Bake for 12 minutes
- Let them cool.
- While cooling, beat together the frosting ingredients until creamy. It will be a thicker frosting. Once you apply it to the cookies it will melt a little.
- Garnish with lemon zest.
Pin for Later!
About Taryn Whiteaker
Taryn Whiteaker is the voice of style behind TarynWhiteaker.com (formerly Design, Dining and Diapers) ! Taryn is a previous PR/Marketing professional who got back to her creative roots after becoming a mom and now shares her passion for home decor and design for the world to see. Taryn lives in the greater Seattle area with her husband and three kids and loves coffee, the outdoors, and exploring with her family.
Mary says
June 24, 2016 at 3:43 pmThank you so much for this recipe! I love lemon cookies, and have made a choice to give up gluten. I’m much healthier now, but need to replace many of my old recipes. I do not, however, need the recipes to be dairy-free. Would you tell me, please, how much (or how many) eggs I would use instead of the egg replacer? Thanks.
Taryn Whiteaker says
June 26, 2016 at 11:01 amI haven’t tried making these using eggs, but the amount of Egg Replacer I used is equal to 2 eggs.
Trish A. says
August 5, 2016 at 10:40 am…delicious sounding cookie recipe. Sorry for the error.