Summer Lemon Cookies - GF optional
- Sally Rychlak
- Jul 18
- 2 min read
by sally rychlak
I've made plenty of chocolate chip cookies over the years. Enough that when I wanted to bring dessert to a friend who had just had a baby, it felt like time for something different.
I paired these lemon cookies with a breakfast casserole and called it a day. Breakfast and dessert covered.
Lemon desserts are especially yummy in the summer. They're bright, simple, and perfect this time of year. They're also the kind of thing most people are excited to receive because they probably aren't making lemon cookies on a random Tuesday.
These cookies are gluten free as written, but if gluten isn't a concern for you, regular all purpose flour works just as well.
You don't need much equipment for this recipe. A lemon juicer or squeezer definitely makes life easier, but you can squeeze the lemons by hand if you need to. The one tool I wouldn't skip is something to zest the lemons. A microplane works best, but a cheese grater is a perfectly acceptable backup. The zest is what gives these cookies their fresh lemon flavor.
Most of the ingredients are pantry staples, which makes these an easy recipe to throw together without a special grocery run.
One step that is worth planning ahead for is chilling the dough. Don't skip it. The dough is much easier to work with after it's had time in the refrigerator, and the cookies bake up with a much better texture.
I baked one batch at 325°F and another at 350°F because I couldn't decide which I liked better. The lower temperature produced a softer, more delicate cookie, while the higher temperature created lightly crisp edges with a slightly chewier bite. I genuinely liked both versions, so it really comes down to personal preference.
If you're using gluten free flour, don't worry if the dough feels a little softer than traditional cookie dough. That's completely normal. Once it's chilled, it's easy to scoop and bake.
The only thing to watch for is lemon seeds. Other than that, these are pretty forgiving and hard to mess up.
If you're looking for a cookie that feels a little more interesting than the usual chocolate chip without being complicated, these are one of my favorites. They taste like summer, come together with ingredients you probably already have, and always disappear faster than I expect.
1
Extra lemony
Add 1/4 tsp lemon extract for an extra boost of lemon
2
Higher Oven Temp
Bake at 325°F for 18 to 20 minutes for a softer, more tender cookie. If you prefer a slightly chewier cookie with a little more color around the edges, bake at 350°F for 14 to 16 minutes instead.
3
Don't skimp on the powdered sugar.
A thick coating creates the prettiest crackled finish as the cookies bake.
4
A lemon squeezer is helpful but not required.
If you don't have one, squeeze the lemons by hand. A microplane is ideal for zesting, but the fine side of a box grater works too.
5
These freeze beautifully.
Freeze baked cookies in an airtight container for up to 3 months, or freeze the dough balls before rolling them in powdered sugar and bake straight from frozen, adding 1 to 2 minutes to the bake time.
6
MUST CHILL!
Don't skip chilling the dough. Two hours in the refrigerator helps the cookies hold their shape and develop their signature crinkled tops.
Notes
1
Using a stand mixer or hand mixer, cream the room temperature butter and sugar until light and fluffy.
2
Add the egg, vanilla extract, lemon juice, and lemon zest. Mix until fully combined.
3
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4
Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed just until a dough forms. Avoid overmixing.
5
Cover the dough and refrigerate for 2 hours, or until firm enough to scoop.
6
When you're ready to bake, preheat the oven to 325°F and line a baking sheet with parchment paper.
7
Add the powdered sugar to a small bowl. Scoop the dough into 1 inch balls and roll each one generously in the powdered sugar. Arrange the dough balls on the prepared baking sheet about 2 inches apart.
8
Bake at 325°F for 18 to 20 minutes for a softer, more tender cookie. If you prefer a slightly chewier cookie with a little more color around the edges, bake at 350°F for 14 to 16 minutes instead.
9
Let the cookies cool completely on the baking sheet before serving.
Instructions
1.5 cups gluten free flour blend or all purpose flour
1 cup sugar
¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
3/4 cup powdered sugar
Dry Ingredients
Juice and zest from 1 lemon
½ cup unsalted butter room temperature
1 egg
1 tsp vanilla extract
Wet Ingredients
Summer Lemon Cookies - GF optional
Recipe Curator
Sally Rychlak
This gluten free (optional) lemon cookie is a light, tangy summer treat. Perfect for gifting a friend or indulging on your own. The best part? You probably
Servings :
12 - 16 cookies
Calories:
Prep Time
15 min
Cooking Time
20-25 min
Rest Time
10 min
Total Time
45 min
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