These gluten free lemon icebox cookies are full of flavor and so easy to make! The perfect summertime cookie with their zesty lemon taste. Keep a few in the freezer for any unexpected time you want a sweet treat.
Icebox cookies are basically the homemade version of slice-and-bake cookies that you can get at the grocery store. And surprisingly, they aren’t that difficult to make! This batch makes two rolls of cookie dough so you can bake one up right away and pop the other into the fridge or freezer to keep for another day.
I love to enjoy these with a cup of tea in the afternoon or evening. It seems like the perfect pairing!
Regular Flour vs Gluten Free Flour
Do you need to use gluten free flour to make these cookies? No! They can be made with traditional wheat flour just as easily. The dough when made with wheat flour should come together more easily and may not require the use of milk to do so. Watch your dough and decide if it needs the extra moisture or not. Things like flour blends and even the weather can make tiny changes in baking so all things need to be judged on a daily basis!
113 grams unsalted butter, room temperature
200 grams white sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
384 grams gluten free flour, all-purpose
1 1/2 teaspoons baking powder
1 tablespoon milk
1/4 teaspoon salt
85 grams sour cream
In a large bowl with a hand mixer, or in a stand mixer, combine the butter and sour cream. Beat together until light and fluffy. Add the sugar to combine again until light and fluffy. It’s important to mix until the butter has changed to a light yellow as this incorporates air into the dough, resulting in a lighter cookie.
Add the egg, lemon extract, and vanilla extract. Mix.
Now add the gluten free flour, salt, and baking powder. Mix until combined. If the dough is crumbly and not coming together, add one tablespoon of milk to help it combine. The sides of the bowl should be clean and your dough should be smooth and tacky to the touch.
Divide the dough into two logs and roll in parchment paper or wax paper. If making cookies today, set in the fridge and allow to chill, about 2 hours.
Preheat your oven to 160C/325F. Prepare two baking sheets with parchment paper to prevent sticking. Set aside.
After the dough has chilled, slice into 1 cm thick slices and place on your prepared baking sheets. These cookies do not spread so you can easily get a dozen or 15 cookies per tray.
Bake for 17-20 minutes or until they are light golden brown on the bottom. Allow to cool completely before frosting.
If making cookies at a later time, place dough in the fridge if baking in the next 2 days or in the freezer to bake up to 2 months from now.
To make the frosting, combine 8 tablespoons of powdered sugar with 1/4 teaspoon of lemon extract and between 2-3 tablespoons of water. Mix to combine and drizzle on cooled cookies.
About the author
Laura is the creator of Living Beyond Allergies, a food and lifestyle blog that helps people with food allergies and asthma create simple, safe, and delicious foods. She hopes that her recipes inspire everyone to feel welcome at the table and say “I can make that!” Visit her site at livingbeyondallergies.com or say hello on Instagram @LivingBeyondAllergies