Gluten Free Lemon Shortbread Cookies

5 from 1 vote

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.

Prep Time10

Cook Time15

Chill time1

Total Time1 25

Course: Cookies

Cuisine: British

Diet: Gluten Free

Servings: Cookies

Calories: 193kcal

Author: Amanda

Ingredients

Ingredients for gluten free lemon shortbread cookies

1-2 Fresh lemons (For 1 tablespoon of zest and 2 tablespoons of fresh lemon juice)
125 grams Granulated sugar
200 grams Unsalted butter
½ teaspoon Vanilla extract
230 grams Gluten free all purpose flour
100 grams Cornstarch
½ teaspoon Xanthan gum Omit if the flour blend already contains xanthan gum.
¼ teaspoon Salt

Ingredients for lemon icing (Optional)

100 grams Powdered sugar
1 tablespoon Lemon juice
1 tablespoon Milk
½ teaspoon Vanilla extract
Decorate with fresh lemon zest or your preferred gluten free sprinkles.

Instructions

How to make gluten free lemon shortbread cookies

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).
Add the butter and beat until fully combined. Mix in 2 tablespoons of fresh lemon juice and vanilla extract.
In a separate bowl mix together flour, cornstarch, xanthan gum and salt.
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).
Shape the dough into a disk shape and wrap with plastic wrap and place in the refrigerator for 30 minutes to firm up.
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, 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.
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 baking.
Preheat the oven to 160℃/320℉/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.

How to make lemon Icing (Optional)

Once the cookies have cooled make the 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.
Store in an airtight container for up to 3 days.

Notes

Recipe Tips:

- Tip #1: 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.

- Tip #2: 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.

- Tip #3: 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.

- Tip #4: 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.

Store the cookies in an airtight container at room temperature for up to 3 days.

The gluten free lemon shortbread dough can be made, wrapped, and stored in the refrigerator for up to 3 days before rolling and baking.

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