Sunshine and Sea Salt » A Healthy Foodie Blog

Lemon Cookies – Gluten & Dairy Free

Hi, guys! Happy New Year!! It’s been a while since I’ve contributed to this space, but what better way to begin a new post in the new year than with SUNSHINE COOKIEESSS. That’s right; soft, lemony and yes- sugary sweet, but gluten AND dairy free cookies to put a little sunshine in those short and often dark wintery days.  A4B7B790-0D43-408C-B354-B3AD242F2945

These are a spin on the plain and simple sugar cookie with just a bit of lemon juice and zest, plus a nice lemony sugar glaze to make things extra bright. They’re quick to whip up and if you have people in the house other than you- I’m sure they won’t have a problem taking over clean up as a token of pure gratitude. Just don’t tell them I told you so.  😉 And if the cold and gray weather has gotten you feeling a little blue, that first burst of happy citrus to meet your nose is sure to lift your spirits. So let’s. get. baaaaking. 

What you need: 

  1. 2 1/3 C AP GF Flour – I use the mix posted on this site under the tab titled ‘Gluten Free Baking’
  2. 2 tsp baking powder
  3. 1/2 tsp baking soda
  4. 1/4 tsp fine sea salt- we like the Real Salt brand
  5. zest of one whole lemon
  6. 1 C Nutiva’s Organic Superfood Shortening
  7. 1 C organic granulated cane sugar
  8. 2 pasture raised eggs
  9. Juice of one lemon

Pre-heat oven to 375 F and line your baking sheets with parchment paper. This will make 4 sheets full of cookies. (to give you an idea) 

In a separate mixing bowl (other than the stand mixer) Whisk together the flour, baking powder, soda, sea salt and lemon zest. Then set aside. 

In a stand mixer with the flat beater attachment, add the shortening and sugar and beat until combined and fluffy. Add eggs one at a time, scraping sides as needed. Add lemon juice, then gradually add the flour mixture until combined. Scrape sides and mix once more very quickly just to get everything fully mixed. 

Using a mini ice cream scooper, drop the cookie batter on the lined baking sheets and bake for 8 minutes. The cookies will spread so make sure you have enough space between each drop to allow for a little growth. 

Remove cookies from oven and let cool.

While you’re waiting, let’s make the lemon glaze. 

You’ll need: 

  1. Juice and zest of one lemon
  2. About 1/2 C powdered sugar 

In a small mixing bowl, whisk ingredients together until slightly sticky and smooth. You’ll simply use a spoon to drizzle over cooled cookies when ready. You can freeze the cookies or put them in the fridge to make the glaze set faster, or just eat them as is. We did both.:)and they were deliciously good. We hope they bring a little light into your day! XO

Lemon Cookies
A gluten and dairy free cookie that tastes like pure sunshine.
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For the Cookies
  1. 2 1/3 C AP GF Flour
  2. 2 tsp baking powder
  3. 1/2 tsp baking soda
  4. 1/4 tsp sea salt
  5. zest of 1 lemon
  6. 1 C organic superfood shortening by Nutiva
  7. 1 C granulated cane sugar
  8. 2 pasture raised eggs
  9. Juice of 1 lemon
For the Glaze
  1. Juice and zest of one lemon
  2. about 1/2 C powdered sugar
  1. Pre-heat oven to 375 F. Whisk dry ingredients. Add shortening and sugar to stand mixer and beat until fluffy. Add eggs one at a time, then the lemon juice. Gradually add the flour mixture. Scoop onto parchment lined baking sheets using mini ice-cream scooper and bake for 8 minutes. Allow to cool and make the lemon cookie glaze.
  2. Whisk lemon juice, zest and powdered sugar until smooth and slightly sticky. Drizzle over cookies with a spoon.
Sunshine and Sea Salt



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