Gluten-Free Lemon Coconut Sugar Cookies (Print Version)
Chewy, zesty lemon and coconut cookies made gluten-free, tender and lightly sweet—ideal for teatime or snacks.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups gluten-free all-purpose flour blend with xanthan gum
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - Zest of 2 large lemons
09 - 2 tablespoons freshly squeezed lemon juice
→ Add-Ins
10 - 3/4 cup unsweetened shredded coconut
→ For Rolling
11 - 1/4 cup granulated sugar
# 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, and fine sea salt. Set aside.
03 - In a large mixing bowl, cream the softened butter and 3/4 cup granulated sugar with an electric mixer until pale and fluffy, about 2 minutes.
04 - Beat in the egg, pure vanilla extract, lemon zest, and freshly squeezed lemon juice until mixture is fully combined.
05 - Add the dry ingredients gradually to the wet mixture, mixing on low speed until just combined.
06 - Using a spatula, gently fold in the unsweetened shredded coconut until evenly distributed.
07 - Scoop tablespoon-sized portions of dough, roll each into a ball, then coat in the reserved granulated sugar.
08 - Place dough balls 2 inches apart on the prepared baking sheets. Gently press down to slightly flatten each.
09 - Bake for 10 to 12 minutes or until edges are set and just turning golden.
10 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The lemon zest isn’t just for show—it sends a perfume of sunshine through your kitchen as they bake.
- That chewy coconut bite somehow tastes extra special, and with gluten-free flour, everyone can share without a second thought.
02 -
- If you forget to roll the dough balls in sugar, the tops won’t have that delightful sparkle or crackle—ask me how I know.
- Letting the cookies cool on the tray before moving them keeps their centers irresistibly chewy.
03 -
- For effortless zesting, zest the lemons before cutting or juicing them—it’s so much easier that way.
- If you like a crisper cookie, bake at the longer end of the suggested time and let cool completely on the rack.