Gluten-Free Lemon Cashew Cookies (Print Version)
Zesty lemon and crunchy cashews in easy gluten-free cookies ready in under 35 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups gluten-free all-purpose flour blend
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1 large egg
08 - 2 teaspoons finely grated lemon zest
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon pure vanilla extract
→ Add-Ins
11 - 3/4 cup roasted cashews, coarsely chopped
12 - 1/4 cup raw or turbinado sugar (for rolling, optional)
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, and salt until evenly distributed. Set aside.
03 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 2 to 3 minutes.
04 - Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture. Beat until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until incorporated. Do not overmix.
06 - Using a spatula, gently fold the chopped cashews into the dough until evenly distributed.
07 - Scoop tablespoon-sized portions of dough and roll into balls. If desired, roll each ball in raw or turbinado sugar for a crunchy coating.
08 - Place dough balls 2 inches apart on the prepared baking sheets. Gently flatten each ball with your fingertips to about 1/2-inch thickness.
09 - Bake for 10 to 12 minutes, or until the edges are light golden and the centers appear just set. Rotate baking sheets halfway through for even browning.
10 - Allow cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before storing.
# Expert Advice:
01 -
- The bright citrus punch cuts through the buttery richness in a way that makes these dangerously easy to eat three at a time.
- That turbinado sugar coating creates a sparkly, crunchy exterior that makes people think you bought them from a bakery.
- Gluten-free baking can be unpredictable, but this dough behaves beautifully every single time.
02 -
- Overbaking is the enemy here, so pull the cookies when centers still look slightly underdone because they firm up as they cool.
- Gluten-free flour blends vary wildly, so if your dough feels too sticky, refrigerate it for fifteen minutes before shaping.
03 -
- Room temperature egg and butter blend more smoothly and create a more even crumb throughout the cookie.
- If you want thicker cookies, chill the shaped dough balls for thirty minutes in the fridge before baking.