Imagine biting into a delicate, melt-in-your-mouth cookie that's bursting with bright, zesty lemon flavor – all while being completely gluten-free! These easy lemon shortbread cookies are about to become your new obsession, transforming a classic British treat into a modern, dietary-friendly delight that will impress both gluten-sensitive friends and traditional cookie lovers alike. With just a few simple ingredients and minimal preparation time, you'll create a batch of cookies so irresistible, they'll disappear faster than you can say "shortbread"!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: British
Serves: 24 cookies
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup coconut oil, softened
- 1/4 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a medium mixing bowl, sift the gluten-free all-purpose flour and salt together to ensure even distribution and remove any lumps.
- In a separate large bowl, cream the softened coconut oil with powdered sugar using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Add fresh lemon juice and lemon zest to the coconut oil mixture, mixing until fully incorporated and fragrant.
- Gradually add the sifted gluten-free flour and salt to the wet ingredients, mixing on low speed until a soft, crumbly dough forms.
- Use your hands to gently press the dough together into a cohesive ball, being careful not to overwork the mixture.
- Roll the dough out on a lightly floured surface to approximately 1/4 inch thickness using a rolling pin.
- Cut the dough into desired shapes using cookie cutters or slice into traditional shortbread rectangles.
- Transfer the cut cookies carefully onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but not browned.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with additional powdered sugar or drizzle with a light lemon glaze for extra flavor and presentation.
Tips
- • Ensure your coconut oil is softened but not melted for the perfect cookie texture • Use fresh lemon zest and juice for the most vibrant citrus flavor • Sift your gluten-free flour to prevent any lumpy or dense cookies • Don't overwork the dough – mix just until it comes together for a tender result • Use parchment paper to prevent sticking and ensure easy cookie removal • Let cookies cool completely to achieve the classic shortbread crumbly texture • Store in an airtight container to maintain freshness for up to 5 days • For extra elegance, consider dusting with powdered sugar or creating a light lemon glaze
Nutrition Facts
Calories: 80kcal
Carbohydrates: 6g
Protein: g
Fat: 6g
Saturated Fat: 5g
Cholesterol: 0mg
