Gluten-Free Lemon Sugar Cookie Recipe

The cookie dough for Gluten-Free Lemon Sugar Cookies can be made ahead and frozen or refrigerated- making this one of my favorite holiday cookie recipes. Use a food processor to make the cookie dough with very little effort. These gluten free cookies are buttery, crisp and delicious. Be extra nice this year- leave a tray of Lemon Sugar Cookies out for your gluten free Santa!

More Gluten Free Holiday Cookie and Candy Recipes

Prep Time: 10 minutes

Cook Time: 12 minutes

Ingredients:

• 1 1/2 cups superfine brown rice flour
• 2/3 cup arrowroot starch or cornstarch
• 1/3 cup tapioca starch
• 1 1/2 cups confectioner's sugar
• 1/2 teaspoon guar gum
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 cup cold, cubed butter (2 sticks)
• 1 egg
• 1/2 teaspoon lemon extract
• 1 tablespoon freshly grated lemon peel (takes about 2 lemons)
• Gluten Free Cookie Sprinkle Decorations (optional) (see tips)

Preparation:

Preheat oven to 350° F

Line 2 large baking sheets with parchment paper, silicone baking pads or lighty butter.

1. Combine all dry ingredients in a mixing bowl and use a large whisk to thorougly blend.
2. For a finer flour, sift the dry ingredients.
3. Place the dry ingredients in the bowl of a food processor fitted with a metal blade. Place the cover on the processor and pulse about 3 times.
4. Add the cubed, cold butter and pulse about 10 times. The mixture will be crumbly.
5. Add the egg, lemon extract and lemon peel and pulse about 5 times. The mixture will look crumbly but should form a ball when squeezed together.
6. If the mixture is too dry to form a ball, add 1 tablesoon milk and pulse about 5 times.
7. Scrape the dough onto a large sheet of waxed paper and squeeze the dough into a ball.
8. Use hands to shape the ball into a long cylinder, about 2 inches in diameter.
9. Wrap the sheet of waxed paper around the cookie dough "log" and refrigerate the dough for at least 1 hour or freeze the dough to use later.
10. When you are ready to bake the cookies, remove from refrigerator or freezer. Slice in 1/4-inch rounds and roll each section into a ball. Place 12 balls on each prepared baking sheet.
11. Dip a glass in fine sugar and press each ball of dough into a flat circle.
12. Alternatively, cut chilled dough rolls into 1/4" slices and bake. This method makes a slightly thicker cookie.
13. Optional- Sprinkle with gluten free colored sugars.
14. Bake in preheated oven for 12-15 minutes, or until light golden brown around the edges.

Yield- 48 cookies


Tips-
Edward and Sons Trading Company= Gluten Free Sprinkelz® Cookie Decorations

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

User Reviews