Gluten Free Lemon Cookies: Soft, Chewy, and Brightly Citrusy

Name: Gluten Free Lemon Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 cups gluten free all purpose flour with xanthan gum; 3/4 cup granulated sugar; Zest of 2 lemons; 1/2 cup melted butter or neutral oil; 2 large eggs; 2 tablespoons milk, plus more for glaze; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup icing sugar (powdered sugar); 2 to 3 tablespoons fresh lemon juice

By:

Ruby Bennett

Published:

June 15, 2026

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Why You’ll Love This Recipe

If you are looking for an easy gluten free lemon cookies recipe that comes together quickly, you have found it. These Italian style cookies are made in one bowl with no chill time, so you can have a batch ready in about 30 minutes. They are naturally gluten free and nut free, and you can easily make them dairy free too. The bright citrus flavor from fresh lemon zest and juice makes every bite taste like sunshine. I love that this recipe is simple enough for busy weeknights but special enough for holiday cookie trays.

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What are Italian Lemon Cookies?

Italian lemon cookies, known in southern Italy as tarallucci al limone, are traditional wedding cookies made with simple pantry ingredients. They have a soft, tender crumb and a bold lemon flavor, finished with a sweet lemon glaze. Unlike some Italian cookies that require rolling and shaping into intricate knots, this version can be made as drop cookies or rolled into knot shapes for a more traditional look. The dough relies on fresh lemon zest and juice for that bright, authentic taste. These cookies are a beloved treat at celebrations, spring gatherings, and afternoon tea.

Ingredient Notes

Each ingredient in this recipe plays an important role. Here is what you will need:

Gluten free all purpose flour with xanthan gum: A quality 1 to 1 blend such as King Arthur Measure for Measure or Bob’s Red Mill 1 to 1 gives the best texture.
Fresh lemon zest and juice: Zest adds intense citrus flavor without extra moisture. Massaging the zest into the sugar releases the oils and makes the cookies taste extra bright.
Melted butter or oil: Melted butter keeps the cookies soft. For a dairy free version, use a neutral oil like vegetable or avocado oil.
Granulated sugar: Sweetens and helps create a tender crumb.
Eggs: Provide structure and richness.
Milk: Adds moisture. Use any milk, including dairy free options.
Vanilla extract: Balances the lemon flavor.
Baking powder and salt: For lift and seasoning.
Icing sugar (powdered sugar): Used in the glaze for a smooth, melt in your mouth finish.

Substitutions

This recipe is flexible. The most important substitution rule: use a gluten free flour blend that already contains xanthan gum. Without it, the cookies may spread too much and become crumbly. For a dairy free version, replace melted butter with an equal amount of liquid oil (such as vegetable or coconut oil) and use a dairy free milk like almond or oat milk. If you want to skip the glaze, the cookies are still delicious plain. You can also top them with a dusting of powdered sugar, extra lemon zest, or colorful nonpareils for a festive look.

Ingredient	Substitution
Butter	Vegetable oil, avocado oil, or vegan butter stick (not margarine)
Milk	Almond milk, oat milk, or any dairy free milk
Gluten free flour	Must contain xanthan gum; do not use almond flour alone
Eggs	Not recommended for this recipe

How to Make Gluten Free Italian Cookies

Follow these steps for perfect gluten free lemon cookies every time. The process is straightforward and requires no chilling.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Massage the lemon zest into the sugar. In a large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingertips until the sugar is fragrant and pale yellow. This releases the citrus oils and packs the cookies with flavor.
Mix the wet ingredients. Add melted butter (or oil), eggs, milk, and vanilla extract to the sugar mixture. Whisk until smooth and well combined.
Fold in the dry ingredients. Add the gluten free flour, baking powder, and salt. Stir gently with a spatula just until no streaks of flour remain. Do not overmix, or the cookies may become tough or gummy.
Shape the cookies. For drop cookies, scoop tablespoon sized balls of dough and place them 2 inches apart on the prepared sheets. For knot shaped cookies (like traditional tarallucci), add a tablespoon of extra flour to the dough to make it stiffer, then roll into ropes and tie into loose knots.
Bake for 10 to 12 minutes. The cookies should be set around the edges but still pale on top. They will continue to set as they cool. Do not overbake, as gluten free cookies can dry out quickly.
Cool completely. Transfer the cookies to a wire rack and let them cool fully before glazing. If you glaze them while warm, the glaze will melt and soak in rather than forming a pretty shell.
Make the glaze. Whisk together icing sugar, fresh lemon juice, and a splash of milk until smooth. Dip the tops of the cooled cookies into the glaze, then let the excess drip off. Place them back on the rack and immediately sprinkle with lemon zest or sprinkles if desired.

Pro tip: If the dough feels too sticky to shape, refrigerate it for 10 minutes. That short chill helps it firm up without changing the no chill nature of the recipe.

How to Serve Italian Cookies

These soft gluten free lemon cookies are wonderful on their own, but they really shine when served with a hot beverage. Pair them with a cup of espresso or black tea for an Italian inspired afternoon treat. They also make lovely gifts: pack them in a decorative tin for birthdays, bridal showers, or Easter. Because of their bright flavor, they fit perfectly on a spring or summer dessert table alongside fresh fruit, sorbet, or a lemon cake recipe. You can even sandwich two cookies with a bit of lemon curd for an extra indulgent dessert.

Storage & Freezing

Proper storage keeps these cookies fresh for days. Place completely cooled cookies in an airtight container at room temperature. They will stay soft and delicious for 5 to 6 days. If you stacked them, separate layers with wax paper to prevent the glaze from sticking.

For longer storage, freeze either the unbaked dough or the baked cookies. To freeze dough, scoop it into balls, place them on a parchment lined tray, and freeze until solid. Transfer the frozen dough balls to a zip top bag. When ready to bake, place them directly from the freezer onto a baking sheet and add 1 to 2 minutes to the bake time. Baked cookies (with or without glaze) freeze well for up to 3 months. Thaw them at room temperature on a wire rack before serving.

Expert Tips

Here are my best tips for making these gluten free lemon cookies turn out perfectly every time.

Massage the zest into the sugar. This is the most important step. Rubbing the zest with the sugar releases the essential oils, creating a deeper, more aromatic lemon flavor that infuses the entire cookie.
Do not overmix. Once you add the flour, stir only until combined. Overworking gluten free dough can make it gummy or tough.
Do not overbake. Gluten free cookies firm up as they cool. Take them out when the edges are just set and the centers still look slightly soft.
Glaze only when completely cool. A warm cookie will absorb the glaze instead of holding it on top. Patience pays off.
Add toppings right after glazing. Lemon zest or sprinkles will stick best when the glaze is still wet. If you wait, the glaze will set and the toppings will fall off.

Frequently Asked Questions

How do you make gluten free lemon cookies?

Cream together softened butter and sugar, then add an egg, lemon zest, and lemon juice. Mix in gluten free flour, baking powder, baking soda, and salt. Fold in any optional additions like white chocolate chips. Drop spoonfuls onto a baking sheet and bake at 350°F until the edges are lightly golden.

What is the best gluten free flour for lemon cookies?

A high quality 1 to 1 gluten free flour blend that contains xanthan gum works best for lemon cookies. Blends with rice flour, tapioca starch, and potato starch give a tender, chewy texture similar to traditional cookies. Avoid very gritty blends or ones high in bean flours.

Can I use almond flour for gluten free lemon cookies?

Yes, almond flour can be used. However, the cookies will be more delicate, often slightly chewier, and spread a bit more. You may need to add extra flour or reduce the liquid in the recipe. Almond flour also adds a nutty flavor that can mask the lemon taste.

How do you keep gluten free lemon cookies from spreading?

Make sure the dough is properly chilled before baking. Use a 1 to 1 gluten free flour blend with enough starch. If the dough is too soft or warm, the cookies will spread more. Also, use room temperature butter instead of melted butter.

Do you have to chill dough for gluten free lemon cookies?

Chilling is recommended but not strictly required. A 30 minute chill helps the flavors develop and prevents excessive spreading during baking. If your blend is very soft or you want a thicker cookie, chilling for at least 1 hour is best.

How long do gluten free lemon cookies last?

Stored in an airtight container at room temperature, they stay fresh for 3 to 4 days. For longer storage, refrigerate them up to 1 week. Always check for any dairy in the recipe if storing longer.