These easy Lemon Butter Cookies have a deliciously tart lemon glaze and are made with almond and coconut flours for a soft sugar cookie texture. Gluten-free, dairy-free, and with an egg-free option!
Having a solid lemon cookie recipe on hand is great to have for so many occasions. This easy recipe is a crowd pleaser in every way and comes together quickly.
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Why you'll love this recipe
- Great lemon flavor
- Simple ingredients
- Allergy-friendly
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Almond flour - This nut flour creates delicious, buttery, soft and tender cookies. And a great source of protein!
Coconut flour - This gluten-free flour adds a natural sweetness to the lemon cookies. It is also a good source of plant-based protein. A 2-tablespoon serving of coconut flour contains about 2 grams of protein.
Vegan butter - To keep these dairy-free choose your favorite vegan butter. If dairy is not an issue, use unsalted butter.
Egg - One chicken egg is all you need. For an egg-free version, combine with 3 tablespoons of water with 2 tablespoons tapioca starch.
Lemon juice and lemon zest - Fresh lemon juice and fresh lemon zest add just the right amount of flavor.
Organic cane sugar - A little bit of organic cane sugar and maple syrup combine to add just the right amount of sweetness.
Honey or maple syrup - Honey adds sweetness and acts as a binder. Maple syrup can be substituted as a vegan option.
Organic powdered sugar - This is mixed with some lemon juice to make the optional glaze.
Step-by-step instructions
Step 1: In the bowl of a food processor (or large bowl), add the butter, cane sugar, honey, egg, and vanilla extract. Pulse for 20 seconds or mix with an electric mixer. Add lemon zest and lemon juice and pulse for another 10 seconds.
Step 2: Make the glaze. Add the dry ingredients (almond flour, coconut flour, salt, and baking soda) to the butter mixture and process until a dough forms. Make sure to scrape the sides of the bowl to incorporate all the wet ingredients. Allow dough to rest for 10 minutes.
Step 3: Use a #40 cookie scoop or a tablespoon to scoop dough and place the cookie dough balls on the prepared baking sheet. Spray your hand or bottom of a glass with cooking spray and flatten the tops of the dough balls slightly.
Step 4: Bake for 9-11 minutes. Remove from oven and let cookies cool on the cookie sheet for 5 minutes before transferring the cookies to a wire rack. When the cookies are cool, drizzle them with the lemon glaze.
Recipe tips
- Letting the cookie batter rest allows the flour mixture to absorb the liquid ingredients adequately and hydrate it for the best outcome.
- Let the cookies cool completely on a cooling rack before topping them with glaze.
- If the glaze is too thin, add a little more powdered sugar to thicken it.
Storage
Store the lemon cookies in an airtight container at room temperature for 3-4 days.
More gluten-free lemon desserts
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Lemon Butter Cookies (Gluten-Free)
Ingredients
Cookies:
- ⅓ cup vegan butter, melted or unsalted butter
- ¼ cup organic cane sugar
- 2 tablespoons honey or maple syrup
- 1 large egg, room temperature see notes for vegan option
- 1 teaspoon pure vanilla extract
- 1 tablespoon finely grated lemon zest
- 1 ½ tablespoons fresh lemon juice
- 2 ¼ cups almond flour
- 3 tablespoons coconut flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
Lemon Glaze:
- ½ cup + 2 tablespoon organic powdered sugar*
- 1 tablespoon vegan butter, melted or unsalted butter
- 1 tablespoon fresh lemon juice
- grated lemon zest for garnish
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper. Set aside.
- In the bowl of a food processor (or large bowl), add the butter, cane sugar, honey, egg, and vanilla. Pulse for about 20 seconds or mix with electric mixer. Add lemon zest and lemon juice and pulse for another 10 seconds.
- Add almond flour, coconut flour, salt, and baking soda and process until a dough forms. Allow dough to sit for about 5 minutes.
- Use a tablespoon to scoop dough. Roll into a ball with your hands and place on cookie sheet. Spray your hand or bottom of a glass with cooking spray and flatten dough balls. Bake for 8-10 minutes. Remove from oven and transfer cookies to a wire rack to cool completely.
- While your cookies are cooling, make your lemon glaze. In a small bowl, whisk the powdered sugar, melted butter, and lemon juice until a glaze forms. If too liquidy, add a little more powdered sugar. Frost cooled cookies with glaze and sprinkle with lemon zest.
- Store in an airtight container.
Notes
Nutrition
Abby @ Heart of a Baker
I'm such a sucker for lemon dessert, so these look so so perfect! Man, my grandma used to make custard pies and I HATED them, so I feel you girlfriend :) I'm glad to see our picky habits have changed and made us into food lovers :)
Tessa
Lol, that is hilarious. Who knew we were missing such good stuff?! <3
cheri
Just made these but used unsweetened shredded coconut since I was out of coconut flour. Excellent flavor. I didn't frost them since I'm cutting back on sugar but they were still very good. I used meyer lemons which is always my first choice. Thank you.
Tessa
Thank you, Cheri! I am so glad to hear that they coconut sub worked out! That is awesome. Have a great weekend!
Mary Ann | The Beach House Kitchen
I'm exactly the opposite Tessa! I've always loved anything lemon flavored!! So these are right up my alley. Can't wait to try!
Tessa
Haha, I was definitely missing out!! Thanks, Mary Ann! xo