As the weather warms up I begin to crave the light taste of citrus flavours.  These Gluten Free Lemon Cookies satisfy this craving by providing a burst of lemon in every chewy bite.

This easy lemon cookie recipe uses lemon zest and real lemon juice to give them that true luscious lemon flavour.

This recipe makes 44 cookies when using a 1 tablespoon scoop.  Plenty enough to share!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

Before starting to prepare the lemon cookie dough I preheated the oven to 350F and lined a cookie sheet with parchment paper.

Then I prepared the lemon zest and lemon juice.  I used two lemons for the zest but only used one lemon for the juice.

Once my lemon ingredients were ready I dumped brown sugar, Golden Flavoured Crisco Shortening and granulated sugar into a large mixing bowl.

Then I used my electric hand mixer to combine the ingredients.

Next I cracked one large egg into the dough.  At this time I also added the lemon juice.

I used the electric hand mixer again to blend until the dough was creamy.

Then I measured in some Bob's Red Mill Gluten Free All Purpose Flour Blend, salt, baking soda and xanthan gum.

I beat these ingredients into the cookie dough with the electric hand mixer.

Once the ingredients were well incorporated I added the lemon zest and beat one final time with the hand mixer.  Just until the zest was spread out in the cookie dough.

When the batter was ready I used a scoop (1 tbsp) to drop balls of cookie dough onto the prepared baking sheet.

Then I placed the baking sheet in a preheated 350F for 9-11 minutes or until the cookies were just turning golden brown around the edges.

After removing the cookies from the oven I allowed them to cool on the pan for two minutes.

Then I transferred them to a cooling rack.

Gluten Free Lemon Cookies are a tasty snack that can be enjoyed alone or with your favourite beverage.  Their light lemon flavour and chewy consistency makes it hard to eat just one!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make these Gluten Free Lemon Cookies:

• ¾ cup brown sugar
• ⅔ cup Golden Flavoured Crisco Shortening
• ½ cup granulated sugar
• 1 egg, large
• 4 tablespoon lemon juice
• 2 cups Bob's Red Mill Gluten Free All Purpose Flour Blend
• ½ teaspoon salt
• 2 tablespoon lemon zest
• ½ teaspoon baking soda
• ½ teaspoon xanthan gum

How to Make Gluten Free Lemon Cookies:

1. Preheat oven to 350F and line a cookie sheet with parchment paper.
2. Prepare zest and lemon juice.
3. Dump the Golden Flavoured Crisco, brown sugar and granulated sugar into a large mixing bowl.
4. Use an electric hand mixer to combine.
5. Add the egg and lemon juice to the bowl and use the hand mixer again to combine.
6. Measure in the Bob's Red Mill Gluten Free All Purpose Flour Blend, salt, baking soda and xanthan gum.
7. Use the electrice hand mixer to incorporate all the ingredients.
8. Add in the lemon zest and beat with mixer just until zest is dispersed throughout cookie dough.
9. Scoop the cookie dough onto the prepared baking pan. I use a one tablespoon scoop.
10. Place in the preheated 350F oven for 9 - 11 minutes or until just turning golden brown around bottom edges.
11. Remove pan from oven and allow cookies to cool on pan for 2 minutes and then transfer them to a cooling rack.
12. Serve and enjoy!