lemon butter cookies

Bite-sized lemon cookies that are sweet, tender, and oh-so delicious! The perfect gluten-free and vegan treat for spring. Just 8 ingredients, 1 bowl, and 30 minutes required!

Easy Lemon Cookies (Vegan + GF)

organic cane sugar

lemon lemon

brown rice flour

almond flour

tapioca flour ((also called tapioca starch))

sea salt

lemon juice

Tbsp dairy-free milk ((we used almond))

organic powdered sugar

tsp dairy-free milk ((we used almond))

lemon zest

Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.

In a medium mixing bowl, whisk together the sugar and lemon zest until well combined and fragrant. Add the brown rice flour, almond flour,  tapioca flour, and salt, mixing until well combined. Add in the solid coconut oil and, with clean hands (or a pastry cutter or fork), begin mixing the solid coconut oil with the dry ingredients until no obvious lumps of coconut oil remain. The texture should look sandy and hold together in clumps when you squeeze it.

Add the lemon juice and dairy-free milk and mix with a spatula or wooden spoon until combined. Resist the temptation to add more liquid — it’s okay if the dough is in separate pieces, as long as it’s moist.

Place a piece of parchment or wax paper on the counter and transfer the cookie dough onto the paper. Mold the dough together into a disc and wrap the paper around it. Place the dough in the refrigerator for 5-10 minutes to make it easier to roll out. Once chilled, place another piece of parchment or wax paper on top of the dough. Using a rolling pin, begin rolling the dough between the pieces of paper until it is 1/4-inch thick. Then, using a 2-inch circle cookie cutter, cut out as many cookies as possible (see notes below if you don’t have a cookie cutter). Use a spatula or butter knife to carefully transfer the cookies to the parchment-lined baking sheet. They won’t spread too much, so they should all fit on one large baking sheet.

Bake cookies for 10-14 minutes, or until the edges just begin to turn golden brown (a little cracking on top is normal). Repeat the baking process if there is any remaining dough.

While the cookies are baking, make your glaze (optional). In a small mixing bowl whisk together the powdered sugar, lemon juice, dairy-free milk, and lemon zest until smooth. Set aside.

Remove cookies from the oven and let cool for at least 10 minutes on the baking sheet. If you are glazing them, let them cool completely, then carefully dip the top of each cookie into the glaze and place on a plate or cooling rack to set.

Enjoy with a glass of dairy-free milk or a warm cup of English breakfast tea. Keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.

https://www.youtube.com/watch?v=FLGZaGhUzmU

Bite-sized lemon cookies that are sweet, tender, and oh-so delicious! The perfect gluten-free and vegan treat for spring. Just 8 ingredients, 1 bowl, and 30 minutes required!

Full Recipe: https://minimalistbaker.com/easy-lemon-cookies-vegan-gf/
 
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Easy Lemon Cookies (Vegan, Gluten-Free) | Minimalist Baker Recipes

Easy Lemon Butter Cookies made from scratch. The perfect lemon flavor!

Easy Lemon Butter Cookies

tbs Butter (Room temperature)

oz Cream Cheese

Lemon Zest (From 2 Lemons)

Lemon Juice

1.25 Cup White Sugar

Eggs

Teaspoon Vanilla Extract

2.25 All Purpose Flour

1.25 Teaspoon Baking Powder

.75 Teaspoon Kosher Salt

Confectioners Powdered Sugar (As needed)

Cream the Butter, Cream Cheese, Lemon Zest and Sugar together until light and fluffy.

Add the lemon juice and vanilla extract and mix for 1 minute

Add the eggs one at a time and mix for 2 minutes

Combine flour, baking powder, and salt and sift together. Add all the dry ingredients to the mixing bowl and mix on slow speed until just combined.

Chill the dough overnight or a minimum of 1 hour

Roll the dough in even balls in powdered sugar

Place the balls on a tray about 1.5 inches apart.

Bake at 350 degrees F for 7 to 12 minutes until the bottoms are golden brown.

Buttery and tart lemon shortbread cookies with a simple lemon glaze

Lemon Shortbread Cookies

g all-purpose flour

salt

unsalted butter (softened to room temperature)

g sugar

lemon zest (from 1 lemon)

lemon zest (for sprinkling on top)

Flour mixture: In a small bowl, stir together flour and salt. Set aside.

Butter mixture: In a large mixing bowl, use an electric hand mixer to beat the softened butter until it becomes very creamy. Add the powdered sugar, lemon juice, and lemon zest. Beat on low speed until creamy and fluffy.

Combine flour and butter mixtures: Add the flour mixture and mix on low speed until it forms a crumbly dough. It may look a bit dry at first but it&#39;ll come together if you keep mixing. It should stick together if you squeeze a handful of dough together.

Press dough together: Turn the dough out onto a sheet of parchment paper. Use your hands to press the dough together into a flattened disc shape.

Roll dough: Lay another sheet of parchment paper on top of the dough. Use a rolling pin to roll the dough out until about 1/4&quot; thick.

Chill dough: Slide the parchment paper onto a cutting board to transfer it to the fridge. Chill the dough sheet in the fridge for about 1 hour or until firm.

Prep: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Cut out cookies: Once chilled, peel the top layer of parchment paper off the dough sheet. Use a 3&quot; scalloped cookie cutter to cut out cookies from the dough. Place each cookie on your lined baking sheet, leaving about 1&quot; in between each cookie. Re-roll the scraps and cut out more cookies. If the dough has become too soft while you&#39;ve been working with it, chill the baking sheet in the fridge for about 15 minutes before baking.

Bake: Bake the cookies for about 14-15 minutes or until the bottom edges of the cookies begin to lightly brown.

Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely before icing.

Lemon Cookies

Mix icing: In a small bowl, stir together powdered sugar and lemon juice until it becomes a thick but viscous icing. If it&#39;s too thin, add a bit more powdered sugar. If it&#39;s too thick, add a bit more lemon juice.

Ice the cookies: Transfer the icing to a piping bag and snip the tip of the bag off. Drizzle the icing on top of the cookies. Zest a lemon directly over the cookies before the icing sets.

Lemon Icing

It was really good with and without the icing

Cus of my baking skills, I was prepared to be disappointed but holy! it was perfect. Thank you for the recipe.

Thanks for this recipe! I'm making another batch to keep in the freezer but I'm wondering if I can bake from frozen or if I should let them sit at room temp first?

Wow! I had some leftover lemons from a meringue pie I made earlier this week and was on the hunt for my next lemon-inspired bake. I came across this recipe on TikTok and knew I had to try it!

This is only my second time making shortbread cookies, but this recipe turned out to be a winner.

I used a stand mixer instead of an electric hand mixer, and it worked perfectly.

The cookies have the ideal balance of crumbly texture and tart lemon flavor.

My husband and I thoroughly enjoyed them!

I’ve never made a shortbread cookie like this before, so I was a bit worried I would mess these up. I followed these instructions exactly and watched Gail’s TikTok video several times and these came out SO SO good! My piping wasn’t as beautiful, but the cookies still looked pretty and tasted amazing. I can’t wait to make these for the cookie exchange parties I’m going to this season!

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Easy Lemon Cookies (Vegan + GF)

Easy Lemon Butter Cookies

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Top 3 lemon butter cookies recipes from across the web

The most viewed lemon butter cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Lemon Cookies (Vegan + GF)

Easy Lemon Butter Cookies

Lemon Shortbread Cookies

The most viewed lemon butter cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine