Imagine biting into a delicate, buttery cookie that bursts with bright, tangy lemon flavor – all without a trace of gluten! These irresistible Gluten Free Lemon Sandwich Cookies are about to become your new obsession, proving that dietary restrictions never mean compromising on taste or texture. Whether you're celiac, gluten-sensitive, or simply looking for a delightful treat that will impress everyone at the dessert table, these cookies are your ticket to sweet, citrusy happiness.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup butter, softened
- 1/2 cup powdered sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, using an electric mixer. Mix for approximately 2-3 minutes.
- Add the lemon zest and lemon juice to the butter mixture, beating until fully incorporated.
- Gradually add the gluten-free all-purpose flour and salt to the wet ingredients, mixing on low speed until a soft dough forms. The dough should be smooth and slightly crumbly.
- Roll the dough into small balls, approximately 1 inch in diameter. Place the balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Gently flatten each ball with the tines of a fork or the bottom of a glass to create a slight imprint.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, sandwich two cookies together with a small amount of lemon buttercream or store-bought lemon curd.
- Dust the tops with additional powdered sugar if desired, and serve.
Tips
- Always use room temperature butter for the smoothest, creamiest cookie dough.
- Sift your gluten-free flour to prevent any clumping and ensure a smoother texture.
- Don't overwork the dough – mix just until ingredients are combined to keep cookies tender.
- Use a cookie scoop or tablespoon to ensure uniform cookie sizes for even baking.
- Let cookies cool completely before sandwiching to prevent the filling from melting.
- For extra lemon intensity, add a bit of lemon extract to the dough or filling.
- Store cookies in an airtight container to maintain their delicate texture.
- If the dough feels too crumbly, add a tiny bit of milk to help it bind.
Nutrition Facts
Calories: 96kcal
Carbohydrates: 7g
Protein: 0g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 17mg
