I remember the first time I bit into a lemon sugar cookie as a kid—it was at my grandma’s house, and she had this way of making the simplest ingredients taste like magic.
But when I had to go gluten-free years later, I thought those perfect, soft, sweet, citrusy bites were gone for good. Turns out, I was wrong. After a few rounds of trial and error (and a few very sad cookie attempts), I finally nailed a gluten-free version that’s just as soft, buttery, and packed with bright lemony goodness as the ones I remember.
Now, I want to share them with you—because everyone deserves a good lemon sugar cookie.
Baking Tips & Substitutions
- For extra softness: Swap out half the butter for cream cheese. It adds a subtle tang and keeps the cookies super tender.
- Dairy-free? Use plant-based butter or solid coconut oil (but keep in mind, coconut oil will add a mild coconut flavor).
- Want more lemon punch? Add an extra teaspoon of zest, or drizzle with a simple lemon glaze (mix ½ cup powdered sugar + 1 tablespoon lemon juice).
- No gluten-free flour blend? Use almond flour for a slightly chewy, nutty twist—though the texture will be different.
Serving & Storage
- Serve these cookies with hot tea, coffee, or even a glass of cold almond milk.
- Store in an airtight container at room temp for up to 4 days. Freeze for longer storage—just let them thaw at room temp before devouring.
Soft & Zesty Gluten-Free Lemon Sugar Cookies
- Total Time: 20 minutes
- Yield: About 18 cookies 1x
- Diet: Gluten Free
Description
Buttery, citrusy, melt-in-your-mouth lemon sugar cookies that are completely gluten-free and totally irresistible.
Ingredients
Dry Ingredients:
- 1 ½ cups (180g) gluten-free all-purpose flour (with xanthan gum)
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 tablespoon lemon zest (from 1 large lemon)
- 1 egg
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Coating:
- ¼ cup granulated sugar (for rolling)
Instructions
- Prep the oven & baking sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
- Cream the butter & sugar: In a separate bowl, use a hand mixer (or a sturdy whisk) to beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Add zest & wet ingredients: Mix in the lemon zest, egg, lemon juice, and vanilla extract. Beat until smooth.
- Combine wet & dry: Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
- Shape & roll: Scoop out tablespoon-sized portions, roll into balls, and coat them in the extra granulated sugar. Place them 2 inches apart on the prepared baking sheet.
- Bake: Bake for 9-11 minutes, or until the edges are just set. The centers may look slightly underbaked—that’s okay! They’ll firm up as they cool.
- Cool & enjoy: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Try not to eat them all at once.
Notes
For a crisper cookie, bake an extra 2 minutes. For a softer bite, slightly underbake.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
