Name: Gluten Free Glazed Lemon Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 42 min
Ingredients: 1 3/4 cups Gluten Free 1-to-1 Baking Flour; 1/2 tsp Baking Powder; 1/4 tsp Baking Soda; 1/4 tsp Salt; 1/2 cup Unsalted Butter, softened; 3/4 cup Granulated Sugar; 1 Large Egg; 2 tbsp Fresh Lemon Juice; 2 tsp Lemon Zest; 1/2 tsp Pure Vanilla Extract; 1 cup Powdered Sugar; 2 tbsp Fresh Lemon Juice; 1 tsp Lemon Zest

If you’ve been looking for a good gluten free cookie that actually tastes amazing, you’re going to love this one. These glazed lemon cookies are soft, buttery, and full of real lemon flavor.

I’ve made these so many times now and they always disappear fast. The combination of lemon juice and lemon zest in both the cookie and the glaze gives them a bright, fresh taste that’s hard to resist.

They’re 100% gluten free, and nobody will ever be able to tell. The texture is soft and just right, not crumbly or dry like some gluten free baked goods can be.

The recipe is straightforward and doesn’t require any complicated techniques. You mix the dough, bake the cookies, and drizzle the glaze on top. That’s basically it.

Why You’ll Love This Recipe

Perfectly Gluten Free – These cookies use a simple gluten free 1-to-1 baking flour so you get soft, bakery-style cookies without anyone ever guessing they are gluten free.

Bursting With Real Lemon Flavor – Between the fresh lemon juice and lemon zest in both the cookies and the glaze, every single bite is bright, zesty, and seriously refreshing.

Soft and Melt-in-Your-Mouth Texture – These cookies bake up wonderfully soft in the center with barely golden edges, giving you that perfect tender bite that you crave in a great cookie.

That Glaze Takes Them Over the Top – The tangy lemon glaze dripping down the sides adds a sweet-tart punch that turns a simple cookie into something that looks and tastes like it came from a fancy bakery.

Ingredients

For the Cookies

1 3/4 cups Gluten Free 1-to-1 Baking Flour
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1/2 cup Unsalted Butter, softened
3/4 cup Granulated Sugar
1 Large Egg
2 tbsp Fresh Lemon Juice
2 tsp Lemon Zest
1/2 tsp Pure Vanilla Extract

For the Glaze

1 cup Powdered Sugar
2 tbsp Fresh Lemon Juice
1 tsp Lemon Zest

How to Make

Step 1

Preheat the oven to 350 F and line two baking sheets with parchment paper. Whisk together the gluten free 1-to-1 baking flour, baking powder, baking soda, and salt in a medium bowl.

Step 2

In a large bowl, beat the softened butter and granulated sugar on medium-high speed for about 2 minutes until light and fluffy. Add the egg, lemon juice, lemon zest, and vanilla extract and beat until combined.

Step 3

Add the flour mixture and mix on low speed until just combined. Scoop rounded tablespoons of dough and roll into balls. Place them about 2 inches apart on the prepared baking sheets.

Step 4

Bake for 10 to 12 minutes until the edges are just set and the bottoms are barely golden. The centers will still look soft. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack set over parchment paper.

Step 5

Whisk together the powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon lemon zest until smooth. Spoon the glaze over each cooled cookie, letting it drip down the sides. Let the glaze set for about 15 minutes before serving.

Helpful Tips

Use Real Butter and Let It Soften Properly

The butter needs to be truly softened to room temperature before you start. That means you can press your finger into it and it leaves a dent without the butter feeling greasy or melty. Cold butter won’t cream properly with the sugar, and melted butter will make your cookies spread way too thin.

Take the butter out of the fridge about 30 to 45 minutes before you plan to bake. If you forgot, you can cut it into small cubes and it will soften faster, but don’t microwave it. Microwaving almost always melts part of it, and that changes the texture of the whole cookie.

Cream the Butter and Sugar Until It’s Actually Fluffy

When the recipe says to beat the butter and sugar for about 2 minutes, don’t rush through this step. You want the mixture to turn noticeably lighter in color and get a fluffy, almost whipped texture. This is what gives the cookies their soft and tender crumb.

If you stop too early, the cookies can come out dense and flat. Keep your mixer on medium-high and let it do the work. You’ll see the mixture go from yellow and grainy to pale and smooth, and that’s exactly what you’re looking for.

Don’t Swap the Gluten Free Flour

This recipe is written for a gluten free 1-to-1 baking flour, which already has xanthan gum or a similar binder mixed in. That binder is what keeps the cookies from crumbling apart. If your flour blend doesn’t include one, the dough won’t hold together and the cookies will fall apart after baking.

Check the ingredients list on your flour bag before you start. Brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure both work well here. If you use a different type of gluten free flour like almond flour or coconut flour, the recipe won’t turn out right because those absorb liquid very differently.

Frequently Asked Questions

Can I make the cookies ahead of time and add the glaze later?

Absolutely. You can bake the cookies and store them unglazed in an airtight container at room temperature for up to 3 days. Just make sure they are completely cooled before storing so they don’t get sticky or soft from trapped steam.

When you’re ready, whip up the glaze fresh and drizzle it on. The glaze only takes a couple of minutes to make, and it tastes best when it’s freshly set on the cookies.