Gluten Free Lemon Shortbread Cookies (Dairy Free)
Our easy gluten-free lemon shortbread cookies combine bright lemon flavor with tender and buttery shortbread and a drizzle of lemon glaze. And this recipe is completely dairy free and gluten free. These cookies are perfect for spring or any time of year when you want an easy lemon dessert.Gluten free, dairy free, vegan, peanut free
Servings 20 cookies
Calories 106kcal
Equipment
- Microplane zester
- Citrus juicer
Ingredients
Lemon shortbread cookies
- ½ cup Violife unsalted butter, room temperature
- ¾ cup + 2 Tablespoons powdered sugar
- 1 teaspoon vanilla
- Zest of 1 fresh medium sized lemon
- ¼ teaspoon salt
- ¾ cup + 2 Tablespoons Authentic Foods superfine sorghum flour
- ¼ cup + 2 Tablespoons King Arthur gluten free all-purpose baking mix
Lemon glaze
- 1 teaspoon fresh lemon juice
- 1 teaspoon dairy free milk (such as almond, oat, etc.)
- ¼ cup + 2 Tablespoons powdered sugar
- 1 pinch fresh lemon zest
Instructions
Lemon shortbread cookies
- Preheat your oven to 350 degrees F and line a baking sheet pan with parchment paper.
- In a medium bowl, cream together the dairy free butter, powdered sugar, vanilla, and lemon zest.
- Add the salt and sorghum flour to the butter and mix again.
- Add in the gluten free all purpose baking mix and mix again until a thick dough forms. This dough should be easy to roll into balls, it shouldn't be too wet/sticky or too dry.
- Roll cookie dough into 1-inch balls and place them on the parchment-lined baking sheet.
- Gently press a fork into the cookie dough balls twice to create a cross-wise pattern. These cookies will spread a little so make sure not to flatten the cookies too much.
- Bake in the oven for 8 minutes. Allow to cool on the pan for about 5 minutes before removing to a wire rack.
- Allow to cool completely before topping with glaze.
Lemon glaze:
- In a small bowl, stir or whisk together the fresh lemon juice, the dairy free milk, lemon zest, and the powdered sugar.
- Drizzle the glaze over the cookies, using a piece of parchment underneath (you can reuse the parchment paper from baking).
- Once the glaze is set, store the cookies in an airtight container or bag at room temperature.
Video
Notes
For the best results, we recommend using the specific brands we list in the ingredients since we tested these brands in this recipe. We cannot guarantee the results with other brands of flour and dairy free butter.
If you want a softer cookie, zest your lemon over a piece of parchment paper before adding to your butter. Read our explanation in the blog post for why this results in a softer cookie!
Nutrition
Serving: 1cookie | Calories: 106kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.001g | Cholesterol: 0mg | Sodium: 83mg | Potassium: 1mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 1mg | Iron: 0.01mg
