I grew up looking forward to Girl Scout cookie season like it was Christmas morning. The excitement of cracking open a fresh box, that buttery, zesty bite of Lemonades—pure joy. But when I went gluten-free, I had to say goodbye. Until now.
I wasn’t about to let dietary restrictions stand between me and my favorite cookie.
So, after plenty of trial and error (and eating way too much cookie dough in the process), I finally nailed a homemade version. These Gluten-Free Lemonades are crispy, buttery, with a punch of real lemon flavor—just like the originals, but better because they’re made with fresh, simple ingredients.
If you’ve been missing these cookies, let me tell you: this recipe is a game changer.
Tips for the Best Lemonades Cookies
- Chill the dough – This prevents spreading and keeps the cookies crisp.
- Use fresh lemon zest and juice – Bottled lemon juice won’t give the same bright flavor.
- Don’t overbake – The cookies will firm up as they cool.
- Want extra crunch? Add 1 tablespoon of cornstarch to the flour mix.
Variations & Substitutions
- Dairy-Free? Swap butter for vegan butter.
- Nut-Free? Use more gluten-free flour instead of almond flour.
- Extra Lemon Kick? Add a few drops of lemon extract to the icing.
Serving & Presentation
These cookies are perfect with a cup of tea, as an afternoon treat, or even crumbled over ice cream. Stack them in a mason jar with a ribbon for a homemade gift.
Now, if you’ll excuse me, I’m off to “taste test” another batch. Just for quality control, of course.
Gluten-Free Lemonades (Copycat Girl Scout Cookies)
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
A homemade version of the beloved Girl Scout Lemonades, these gluten-free cookies are buttery, zesty, and covered in a sweet-tart lemon glaze. Easy to make and full of fresh lemon flavor!
Ingredients
For the Shortbread Cookies:
- 1 ½ cups gluten-free all-purpose flour (I like Bob’s Red Mill 1-to-1)
- ½ cup almond flour (for extra richness)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ⅓ cup granulated sugar
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh lemon zest
- 1 tablespoon fresh lemon juice
For the Lemon Icing:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
Instructions
Step 1: Make the Shortbread Dough
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt.
- In a separate large bowl, beat the butter and sugar together until light and fluffy (about 2 minutes).
- Add the egg yolk, vanilla extract, lemon zest, and lemon juice, mixing until combined.
- Gradually add the dry ingredients, mixing until a soft dough forms.
Step 2: Chill and Roll
- Shape the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes. This helps the cookies hold their shape.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Roll out the dough between two sheets of parchment paper to about ¼-inch thick.
- Use a round cookie cutter (or a glass) to cut out cookies.
Step 3: Bake
- Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are just lightly golden.
- Let them cool completely before icing.
Step 4: Make the Lemon Icing
- In a small bowl, whisk together powdered sugar, lemon juice, lemon zest, and vanilla until smooth.
- Dip the bottom of each cookie into the icing and let excess drip off.
- Place cookies icing-side up on a wire rack to set.
Notes
- Let the icing set before stacking the cookies.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze un-iced cookies for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
