Delicious gluten-free lemon crispy cookies

Delicious gluten-free lemon crispy cookies

Indulge in the tangy sweetness of these gluten-free lemon cookies, a perfect treat for those who love a burst of citrus in their desserts. These cookies have a delicious texture that combines a cracked sugar crust with a soft, chewy center. Infused with fresh lemon juice and zest, they offer an irresistible flavor profile that is sure to brighten up any tea or dessert break.


Why you'll love this recipe:These lemon biscuits are not only delicious, but are also suitable for gluten-sensitive diets, ensuring that everyone can enjoy a tasty treat without worry. The double sugar coating technique ensures that each biscuit has a beautifully textured appearance, with pronounced cracks that reveal the soft, lemony centre. These biscuits are easy to make and deliver a professional-quality result.

Perfect opportunity:Ideal for gatherings, special occasions, or as a thoughtful homemade gift, these cookies can be served at wedding parties, tea parties, or packed for a delicious picnic. They're also perfect for holiday cookie exchanges or as a comforting snack on a quiet weekend.

Decorating Tips:For an extra touch of elegance, garnish these cookies with a sprinkle of finely grated lemon zest or a small lemon slice just before serving. If you're feeling adventurous, you can drizzle them with a simple lemon glaze made with icing sugar and lemon juice for added sweetness and shine.

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For the cookie dough:

  • 350 g caster sugar or extra fine sugar
  • Zest of 2 organic unwaxed lemons
  • 70 g unsalted butter, melted and cooled
  • ½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 2 tablespoons freshly squeezed lemon juice
  • 240 g gluten-free flour mix
  • ½ teaspoon xanthan gum (omit if your flour mix already contains it)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

For sugar coatings:

  • 100 g granulated sugar, for rolling
  • 90 g caster sugar, for rolling


1. Prepare the dough:

  • In a large bowl, rub the lemon zest into the sugar with your fingertips to release the essential oils, enhancing the lemon flavor.
  • Add the melted butter and vanilla, whisking until well combined.
  • Add the eggs one by one, then the lemon juice, whisking well after each addition.
  • In a separate bowl, whisk together the gluten-free flour, xanthan gum, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until the dough is smooth and doughy.
  • Let the dough chill in the refrigerator for at least 2 hours, or overnight, to firm up.

2. Shape and coat the cookies:

  • Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
  • Shape the chilled dough into tablespoon-sized balls (about 17g each). The dough will be slightly sticky; dip your spoon or hands in icing sugar to help.
  • Roll each ball of dough first in granulated sugar, then in icing sugar to coat well.

3. Bake the cookies:

  • Arrange coated dough balls on prepared baking sheets, spacing about 1 ½ to 2 inches apart to allow for spreading.
  • Bake for 8 to 10 minutes or until cookies have risen and have characteristic cracks. Cookies should still appear soft but not moist.
  • Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Appreciate These delicious gluten-free lemon biscuits are a delicious mix of sweet and tangy in every bite, with a soft texture that makes them simply irresistible. Perfect for sharing and enjoying with a cup of your favourite tea or coffee.

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