When made Correctly these Gluten Free Italian Lemon Cookies have a pillowy soft texture that melts in your mouth. Coated in a bright lemon icing with just enough tang, they will quickly become a favorite for anyone who likes lemon desserts.
Ingredients
Cookies
- 150 grams egg (3 large)
- 110 grams granulated sugar
- 120 grams light olive oil canola, vegetable or avocado will work
- 1 teaspoon lemon extract
- 1 lemon zested
- 350 grams 1:1 gluten-free flour blend
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Icing
- 450 grams confectioners' sugar (1 pound)
- 60 grams lemon juice
- water as needed
- yellow food color optional
- sprinkles optional
Instructions
Cookies
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Using a stand mixer, hand mixer or whisk, whisk together the eggs and sugar until light, and a pale yellow color.
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Slowly add the oil, lemon extract and zest, whisking the entire time to incorporate.
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In a separate bowl, whisk together the flour, baking powder and salt, and add to the egg mixture. Mix until just combined.
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Cover the bowl with a dish towel, and let the dough rest for 20 minutes.
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Preheat your oven to 350 degrees, and line three cookie sheets with parchment paper or silicone baking mats.
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Using a small cookie scoop or tablespoon measure, scoop the cookies and roll into balls.
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Place approx. 1½ inches apart on parchment or a silicone baking mat.
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Bake in a 350 degree oven for 5-6 minutes, rotate the pan, and bake for an additional 4 - 6 minutes. The cookies should have almost no color on top and be just slightly browned on the bottom. ** see notes
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Remove from the oven, and move to a cooling rack. Cool completely before frosting.
Icing
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Mix confectioners' sugar and lemon juice together in a medium-sized bowl until smooth and lump free. Add water as needed to get your desired consistency.
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Dip each cookie into the icing, and place on a cooling rack set above a cookie sheet to catch the excess icing drips. Frost about six cookies at a time, and then go back and add your sprinkles. If you sprinkle to soon, they will slide off and the colors will run, and if you sprinkle too late, the sprinkles will bounce and not stick to your cookies.
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Once dry, store in a single layer in airtight containers at room temperature for up to a week.
Recipe Notes
Recipe Notes
A little bit of cracking on some cookies is normal depending on how they are rolled and will be mostly hidden once they are frosted.
If you have excessive cracking and the cookies are dry at all it is a sign of overbaking.
These cookies can be frozen after baking, but before icing, for up to a month. When ready to use, take them out, defrost and then ice them according to the directions.