Gluten Free Lemon Shortbread Cookies

These Gluten Free Lemon Shortbread Cookies are so buttery, tender, and packed full with fresh lemon. They are so easy to make, and as they are packed full of citrus flavor, they are the perfect spring cookie.

These gluten free lemon cookies are a firm favorite during the spring with the fresh zesty flavor, but they are also great during the holidays for cookie exchanges or food gifts for anyone who loves lemon desserts.

I have an obsession with gluten free lemon desserts during the spring as I love the fresh zesty flavors, such as my gluten free lemon meringue pie, gluten free lemon drizzle cake, lemon curd cheesecake, lemon meringue cake, which uses homemade lemon curd.

Recipe Development

I've been making shortbread for over 20 years and gluten free shortbread for 10 years. My gluten free shortbread has had many adaptions over the years and been adapted based on the vision for the finished cookies.

These gluten free lemon shortbread cookies have been adapted from my base recipe for gluten free Scottish shortbread. I increased the cornstarch known as cornflour in the UK in this recipe which really helped achieve the tender crumbly texture while maintaining the traditional lush buttery flavor but helps the cookies hold their shape.

If you want to check out other recipes that use gluten free shortbread then you will also love these gluten free apple bars, gluten free jammy dodgers, and my gluten free Scottish shortbread.

📋 Ingredients Notes

• Fresh lemons - Use unwaxed lemons for one tablespoon of zest and two tablespoons of fresh lemon juice. If you don't have access to fresh lemons you can use store bought lemon juice.
• Granulated sugar - You can also use superfine sugar such as caster sugar.
• Unsalted butter - The quality of the butter you use in shortbread is crucial because it directly impacts the taste, texture, and overall quality of the cookies. High-quality butter enhances the rich, buttery flavor, ensures a desirable melt-in-your-mouth texture, and enhances the overall finished shortbread.
• Vanilla extract - Adds additional flavor.
• Gluten-free all-purpose flour - I tested this gluten free shortbread using a gluten-free flour blend from the Doves Farm Freee collection, consisting of a blend of rice, potato, tapioca, maize, and buckwheat flours. I have had feedback that some people have successfully used alternative gluten-free flours such as King Arthur Flour Gluten-Free Measure for Measure Flour, Cup4Cup Gluten-Free Flour, and Bob's Red Mill Gluten-Free 1-to-1 Baking Flour when following my recipes.
• Cornstarch - Cornstarch is added to shortbread recipes to create a tender, crumbly texture, and reduce cookie spread. Note- Cornstarch is known as cornflour in the UK.
• Xanthan gum - Omit if the flour blend already contains xanthan gum.
• Salt - The addition of salt will enhance the flavor of the gluten free lemon shortbread cookies.

See the recipe card below for ingredient measurements.

⚡ Substitutions & Variations

🥣 Step by Step Instructions

Below is a brief step-by-step process with photos of how to make Gluten free lemon shortbread cookies.

See the recipe card below for more detailed recipe instructions.

Step 1: Zest and juice 1-2 lemons and set aside. In a bowl mix together sugar and 1 tablespoon of lemon zest. (Using your fingers will bind that fresh lemon flavor with the sugar).

Step 2: Add the butter and lightly beat until fully combined. Mix in 2 tablespoons of fresh lemon juice and vanilla extract.

Tip: Use your fingers to rub the lemon zest and sugar together, this will infuse the sugar with the essential oils from the lemon zest, which will result in a fresh citrus flavor.

Step 3: In a separate bowl mix together flour, cornstarch, xanthan gum and salt.

Step 4: Mix together the creamed butter and flour mixtures until a dough forms. I usually do this with a wooden spoon and then gently use my hands to bind it together (See images 4 & 5).

Step 5: Once the dough comes together, shape it into a disk shape.

Step 6: Wrap the shortbread dough with plastic wrap and place in the refrigerator for 30 minutes.

Tip: Don't skip this step. Chilling the dough in the refrigerator will firm up the dough, making it easier to roll out and cut, help the flavors develop, and prevent them from spreading in the oven.

Step 7: Roll out the dough onto parchment paper until it is slightly under a ½ -inch thick (Rolling it out too thin will result in the cookies spreading in the oven).

Using your preferred cookie cutter I used a 2-inch cookie cutter, cut into the cookie dough and place the cookies onto the lined baking sheet, leaving space between each cookie. Reroll the dough and use the cookie cutter until all the remaining dough has been used.

Step 8: Place the baking sheets into the refrigerator for 30 minutes to allow the shortbread dough to firm up and help the cookies hold their shape when baked.

Tip: Rolling the dough out onto parchment paper will prevent it from sticking to the counter, and using more flour will cause it to become too dry. If the dough sticks to the rolling pin, you can also place parchment paper on top while rolling the dough out.

Step 9: Preheat the oven to 170℃/325℉/gas 3. Line the baking sheets with parchment paper.

Bake in the oven for 15-20 minutes until they start to turn slightly golden on the edges but are still pale on top.

Leave the cookies on the baking sheet for around 10 minutes to cool slightly before moving them onto the cooling rack.

Step 10: Once the cookies are fully cooled make the lemon icing.

Sieve powdered sugar into a small bowl. Add in the lemon juice, milk, and vanilla extract until it resembles a smooth paste.

Dip the tops of each cookie into the icing then place back on the cooling rack and top with lemon zest. Let the cookies set for up to 2 hours or when the icing is firm.

Tip: The cookies will still be soft when removed from the oven, be sure to let them cool slightly before moving them to the cooling rack.