Gluten Free Lemon Sugar Cookies
The grandkids visited last weekend and Nana decided to make some cookies. These gluten free lemon sugar cookies are a sugar cookie came out crisp on the outside and soft on the inside. It also does not need a thick layer of frosting unless that is what you are craving. This cookie finishes with a light lemon taste.
I recently started receiving regular emails from the Old Farmer’s Almanac and I pull recipes from their website. The lemon sugar cookies caught my eye. However, I must turn them into gluten free lemon sugar cookies because Nana will only bake something that she can verify is good enough for the grandkids.
Changing the Cookie to Gluten Free
It turns out only the flour needed to be changed to make this recipe gluten free. If you are celiac, please double check the ingredients that I used. My gluten free diet is to help calm inflammation and arthritis. Friends, if someone is celiac, cross contamination or the wrong ingredient can make that person sick for longer than my inflammation. Take extra care on any advice on ingredients from your friend and any changes that they would want to make in this recipe.
Gluten free flours are more accessible than they used to be. I am experimenting with mixing up my own and also the All In One flours. Recipes that use a home mixed flour or individual flour measurements also need xanthan gum added when baking. All In One flours have already added xanthan gum.
The flour I had on hand was Pamela’s Gluten Free and Vegan All-Purpose Flour. This flour is one of the mixes that you can change recipes 1-for-1 with wheat flour. That means that you can measure this flour with the same measurement of wheat flour. This is a great starting point if you are just starting to bake gluten free. As you get more experience, you can play more with flours and save some money in the longer term.
Gluten Free Lemon Sugar Cookies
Adapted from the Old Farmer’s Almanac Lemon Sugar Cookies
2-3/4 cups gluten free all in one flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter, at room temperature
2 cups sugar
2 teaspoons grated lemon rind
3 tablespoons lemon juice
1 cup quick oats
Sift together flour, baking powder, and salt.
In a large bowl, cream butter and sugar; add eggs, beating well.
Beat in lemon rind and juice. Gradually add flour mixture, then stir in oats.
Chill dough thoroughly (at least 2 hours).
Preheat oven to 375 F when ready to bake.
Roll level tablespoonfuls of dough into balls and place onto greased cookie sheets, allowing room for cookies to spread.
Flatten each ball to a ¼-inch thickness. In the original recipe, it called for flattening with a glass. My gluten free version seems to be too sticky for this. I did press my fingers flat into granulated sugar and pressed the cookie down. Once I had a full sheet, I did dip my fingers again in sugar and add more to each already flattened cookie. This adds a very light layer of sugar to each cookie.
Bake at 375 degrees F until lightly browned around the edges, about 10 minutes. Cool on cookie sheet for 1 minute, then carefully move to a wire rack.
Approximately 4 dozen cookies.
Time to Eat
Baking cookies made the house smell so good and I have found a gluten free lemon sugar cookie to bake when the grandkids are visiting. One of them does not like chocolate (yes, it does happen) and it is good to have a non-chocolate option.
Cookies are a great way to start baking gluten free as they just are not as picky as bread or cakes.
Do you want to try these cookies?
Whatever you do, do you!
Not Crazy Nana