These small batch gluten free lemon cookies are a cross between shortbread and a butter cookie. Almond flour and powdered sugar make the cookies exceptionally tender. While fresh lemon juice and zest provide a zingy flavor in the cookies and icing.
Prep Time15 minutesmins
Cook Time15 minutesmins
Chill30 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: American
Keyword: Cookies, Gluten Free, Lemon, Shortbread, Small Batch
1 to 2teaspoonsmilk, any kindsee recipe instructions
Instructions
Lemon Drop Shortbread Cookies
In a small mixing bowl, whisk together the almond flour, arrowroot flour, and salt.
In a medium mixing bowl using a hand held mixer, or stand mixer fitted with the paddle attachment, beat the butter and powdered sugar on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed. Add the vanilla extract, lemon juice, and lemon zest and beat until incorporated. Note - see the Notes below for using the stand mixer.
In increments, sprinkle the dry ingredients over the butter mixture and beat on low speed until all of the flour has been added. Once all the flour is added, turn the speed up to medium and beat until all the flour is incorporated, no dry streaks remain, and a moistened dough forms. Note - The dough will seem dry as you're adding and mixing in the flour, but continue to mix and a dough will form.
Cover the dough and chill for at least 30 minutes.
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
Using a tablespoon measuring spoon, scoop and roll into a ball 12 cookies. Place on the baking sheet at least 2 inches apart. Bake the cookies for 15 minutes, or until the edges turn light golden brown.
Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes. Then transfer the cookies to the wire rack to cool completely.
Lemon Glaze
Add the powdered sugar, salt, and lemon zest to a small mixing bowl. Depending on the size of your lemon, you may need to zest the whole lemon to get 2 teaspoons.
You have the option to make the glaze with all lemon juice, or half lemon juice half milk (or water). If making with all lemon juice - start with 1 teaspoon of lemon juice and add more to reach your desired glaze consistency. If making with half lemon juice half milk - start with 1 teaspoon lemon juice and add milk (or water) to reach your desired consistency.
Mix until well incorporated and smooth.
Drizzle or spoon the glaze on top of the cooled cookies. Let the cookies sit for about 5 to 10 minutes for the glaze to set. Enjoy!
Notes
Serving Size - This recipe is intended to be a small batch, and only tested as a small batch. However, this recipe can easily be doubled if needed.
Stand Mixer - You can use your tilt head stand mixer and the standard attachments with a small 3 quart mixing bowl. The small mixing bowl is more effective for small batch recipes. Otherwise, the regular size mixing bowl may not mix the butter effectively (it will just smear it along the side of the bowl!)
Cookie Size - The cookies are intended to be small so they get the proper bake all the way through. Any larger than a 1 tablespoon cookie, and the centers may be soft.
Chill The Dough - Because of the butter, the cookie dough does need time in the refrigerator to allow it to chill and firm. Otherwise, the cookies may spread/melt when baked.
Lemons - I like to use organic lemons and they are naturally small. To get 2 teaspoons of zest, you will probably need the whole lemon. The amount of lemon zest and juice used in the cookies and the glaze is entirely up to you - add more or less based on your preference. Careful not to add too much lemon juice to the cookie dough, or it will alter the texture.
Ingredient Substitutions - I have only tested the recipe as written. However, you can swap arrowroot with tapioca flour.
Storing/Leftovers - The cookies will stay tender up to 3 days. Store at room temperature in a cookie jar or Ziploc bag.