Gluten-Free Lemon Cashew Cookies (Print Version)
Tender zesty gluten-free lemon and cashew sugar cookies with a crunchy bite, baked golden for a light, sweet treat.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups gluten-free all-purpose flour blend
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup granulated sugar
07 - 1/2 cup packed light brown sugar
08 - 1 large egg
09 - 2 teaspoons pure vanilla extract
10 - Zest of 1 large lemon
11 - 2 tablespoons fresh lemon juice
→ Add-ins
12 - 3/4 cup roasted unsalted cashews, coarsely chopped
13 - Extra granulated sugar, for rolling
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium mixing bowl, whisk together gluten-free flour blend, baking powder, baking soda, and fine sea salt.
03 - In a large bowl, beat softened unsalted butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy, approximately 2 minutes.
04 - Add egg, pure vanilla extract, lemon zest, and fresh lemon juice to the creamed mixture. Mix until thoroughly combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined and no streaks of flour remain.
06 - Fold in coarsely chopped roasted unsalted cashews evenly throughout the dough.
07 - Scoop tablespoon-sized portions of dough and roll each into a ball. Coat each ball lightly in extra granulated sugar.
08 - Place dough balls 2 inches apart on prepared baking sheets. Gently flatten each with your fingertips or the bottom of a glass.
09 - Bake for 10 to 12 minutes, until edges are golden and centers remain soft.
10 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The lemon zest brings unexpected brightness to every bite—almost like a secret ingredient nobody can quite put their finger on.
- These cookies are so tender youd never guess theyre gluten-free, which is honestly the best kind of surprise for your friends.
02 -
- I once made the mistake of over-mixing the dough and ended up with tough cookies—less is truly more here.
- A fresh lemon, not bottled juice, makes all the difference in brightness.
03 -
- Measure your flour by spooning it into the cup instead of scooping—this prevents dense, dry cookies.
- A little sprinkle of flaky salt on top before baking? Absolute magic with the lemon and cashews.