Gluten-Free Lemon Thyme Cookies (Print Version)

Tender gluten-free cookies blending bright lemon zest with aromatic thyme. Ideal for tea time or light dessert.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups gluten-free all-purpose flour blend with xanthan gum
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - Zest of 1 large lemon
08 - 2 tablespoons fresh lemon juice
09 - 1 teaspoon vanilla extract

→ Flavorings

10 - 1 tablespoon fresh thyme leaves, finely chopped

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the gluten-free flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat the softened butter and sugar in a large bowl until light and fluffy, about 2 minutes.
04 - Mix in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
06 - Stir in the chopped thyme leaves until evenly distributed throughout the dough.
07 - Scoop tablespoon-size portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 11 to 13 minutes, until the edges are lightly golden.
09 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The lemon hits bright and the thyme keeps it grounded, never too sweet
  • Gluten-free flour with xanthan gum means these actually hold together and taste like real cookies
  • They come together in under 30 minutes but look like you spent all afternoon baking
02 -
  • Overmixing the dough makes gluten-free cookies tough, stop as soon as the flour disappears
  • The cookies look done before they actually are, wait for those edges to turn a light golden color
  • Room temperature ingredients incorporate better, cold butter creates pockets that lead to uneven baking
03 -
  • Use room temperature butter and eggs for even mixing and better texture
  • Zest your lemon before juicing it, much easier to handle when its whole
  • Chop the thyme finely so you do not get large woody pieces in the cookies

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