Stack of gluten-free vegan lemon cookies with lemon icing

A bite-sized cookie that’s candy, tender, and completely lemony!? Rely us in! These shortbread-style lemon cookies are so fast and simple, to not point out gluten-free and vegan! One chunk, and we have been hooked. 

They pack a TON of lemon taste and require simply 8 elements, 1 bowl, and half-hour to arrange! They’re ideally suited for spring, particularly whenever you want a brilliant cute and shareable deal with! Let’s make cookies!

Gluten-free flours, almond milk, lemon zest, powdered sugar, cane sugar, lemons, and salt

Inspiration For These Lemon Cookies

We aren’t the primary so as to add lemon to cookies, and we definitely received’t be the final, as a result of…YUM! From Italian lemon cookies (a.okay.a. Anginetti) to Lemonade Woman Scout cookies to lemon shortbread and past, it’s clear that lemon and cookies belong collectively.

The next is our gluten-free, vegan tackle lemon cookies. They’ve a lemony icing much like the Italian deal with, however their texture extra carefully resembles a softer shortbread.

The best way to Make Lemon Cookies

These cookies begin with whisking collectively the sugar and lemon zest. This method helps deliver out the lemon taste by infusing the sugar with the naturally occurring important oils within the zest.

Then we add a mix of gluten-free flours for the proper texture: brown rice flour for construction, tapioca flour for lightness, and almond flour for a pleasant crumb.

Lemon cookie dough in a glass mixing bowl

Coconut oil provides the cookies a buttery texture, lemon juice provides pure lemon taste, sea salt enhances it, and (dairy-free) milk helps the dough come collectively.

Disc of cookie dough on a piece of parchment paper

Then we type the dough right into a disc and let it chill within the fridge for a fast 5-10 minutes. Chilling isn’t important, however it makes it simpler to roll out the dough since coconut oil is vulnerable to melting.

Rolling out cookie dough between two sheets of parchment paper

Subsequent, we minimize the dough into cookie shapes! And switch them to a baking sheet for baking. In the event you don’t have cookie cutters, an alternative choice is to roll the dough right into a log, freeze it, after which minimize into skinny slices.

Using a spatula to transfer cut-out cookies to a baking sheet

When totally baked, these cookies develop golden brown edges and are prepared to come back out of the oven. Allow them to cool barely, then dip in a lemony powdered sugar glaze for vibrant lemon taste!

Perfectly browned lemon cookies on a baking sheet

We hope you LOVE these lemon cookies! They’re:

Fast & simple
Excellent for spring
& SO Scrumptious!

They’re excellent for child showers, Easter celebrations, and taking advantage of citrus season! Pair with a glass of dairy-free milk or a heat cup of English breakfast tea for final consolation.

Extra Lemony Treats

In the event you do that recipe, tell us! Depart a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, associates!

Prep Time 18 minutes

Cook dinner Time 12 minutes

Whole Time 30 minutes

Servings 15 (Cookies)

Course Dessert

Delicacies Gluten-Free, Vegan

Freezer Pleasant 1 month

Does it maintain? 3 Days

  • 1/4 cup natural cane sugar
  • 2 tsp lemon zest (1 medium lemon yields ~2 tsp zest)
  • 1/2 cup brown rice flour
  • 1/2 cup almond flour
  • 1/4 cup tapioca flour (additionally known as tapioca starch)
  • 1/8 tsp sea salt
  • 1/4 cup strong refined coconut oil* (unrefined can be okay, however cookies may have a slight coconut taste)
  • 2 tsp lemon juice
  • 1 Tbsp dairy-free milk (we used almond)

GLAZE elective

  • 1/2 cup natural powdered sugar
  • 2 tsp lemon juice
  • 1 tsp dairy-free milk (we used almond)
  • 1 pinch lemon zest
  • Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.

  • In a medium mixing bowl, whisk collectively the sugar and lemon zest till properly mixed and aromatic. Add the brown rice flour, almond flour, tapioca flour, and salt, mixing till properly mixed. Add within the strong coconut oil and, with clear arms (or a pastry cutter or fork), start mixing the strong coconut oil with the dry elements till no apparent lumps of coconut oil stay. The feel ought to look sandy and maintain collectively in clumps whenever you squeeze it.
  • Add the lemon juice and dairy-free milk and blend with a spatula or picket spoon till mixed. Resist the temptation so as to add extra liquid — it’s okay if the dough is in separate items, so long as it’s moist.

  • Place a bit of parchment or wax paper on the counter and switch the cookie dough onto the paper. Mould the dough collectively right into a disc and wrap the paper round it. Place the dough within the fridge for 5-10 minutes to make it simpler to roll out. As soon as chilled, place one other piece of parchment or wax paper on high of the dough. Utilizing a rolling pin, start rolling the dough between the items of paper till it’s 1/4-inch thick. Then, utilizing a 2-inch circle cookie cutter, minimize out as many cookies as attainable (see notes under should you don’t have a cookie cutter). Use a spatula or butter knife to fastidiously switch the cookies to the parchment-lined baking sheet. They received’t unfold an excessive amount of, so they need to all match on one massive baking sheet.

  • Bake cookies for 10-14 minutes, or till the sides simply start to show golden brown (a little bit cracking on high is regular). Repeat the baking course of if there’s any remaining dough.

  • Whereas the cookies are baking, make your glaze (elective). In a small mixing bowl whisk collectively the powdered sugar, lemon juice, dairy-free milk, and lemon zest till easy. Put aside.

  • Take away cookies from the oven and let cool for at the very least 10 minutes on the baking sheet. In case you are glazing them, allow them to cool fully, then fastidiously dip the highest of every cookie into the glaze and place on a plate or cooling rack to set.

  • Take pleasure in with a glass of dairy-free milk or a heat cup of English breakfast tea. Maintain in an hermetic container at room temperature for as much as 3 days or within the freezer for as much as 1 month.

*Be certain your coconut oil is scoopable (the state it’s sometimes in whenever you purchase it on the retailer), not liquid. If it’s too liquidy and pourable, this can negatively have an effect on the cookies. To repair, set jar in fridge to agency up for half-hour, then stir and let relaxation one other half-hour at room temperature. The oil needs to be constantly strong, not partially strong and partially liquid. Repeat this course of (of chilling, stirring, resting) till the proper texture is achieved. That is key to making sure the cookies’ texture is excellent and the dough is simple to work with. (For finest and most constant outcomes, be sure you retailer your coconut oil in a cool, darkish place to maintain it on the proper texture/consistency.)
*In the event you don’t have cookie cutters, you possibly can roll your dough right into a log and slice it! Comply with steps 1 by way of 4, then place a bit of parchment or wax paper on the counter and smoosh the dough collectively right into a tall lump in the course of the paper. Fold one facet of the paper over your dough and start urgent the ends in and rolling till you will have a easy, even log, about 8 inches lengthy and a couple of inches in diameter. Roll it up within the parchment and place within the freezer for 20 minutes. In the event you desire sq. cookies, you possibly can merely press the dough into a good rectangle as an alternative of rolling. Take away the dough from the freezer and minimize into 1/4-inch slices. When chopping, rotate your dough log each few slices to keep away from getting one facet too flat. Place your cookie slices in your ready baking sheet and bake for 10-14 minutes.
*Diet data is a tough estimate calculated with out elective glaze.

Serving: 1 cookie with out glaze Energy: 93 Carbohydrates: 9.9 g Protein: 1.1 g Fats: 5.6 g Saturated Fats: 3.2 g Polyunsaturated Fats: 0.5 g Monounsaturated Fats: 1.4 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 6 mg Potassium: 44 mg Fiber: 0.7 g Sugar: 3.6 g Vitamin A: 0 IU Vitamin C: 0.6 mg Calcium: 11 mg Iron: 0.2 mg



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