Gluten-Free Vanilla Citrus Cookies (Print Version)

Zesty gluten-free cookies with vanilla and fresh citrus flavors.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups gluten-free all-purpose flour blend
02 - 1/2 tsp baking soda
03 - 1/4 tsp fine sea salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 1 1/2 tsp pure vanilla extract
08 - 1 tbsp finely grated orange zest
09 - 1 tbsp finely grated lemon zest
10 - 2 tbsp fresh orange juice
11 - 1 tbsp fresh lemon juice

→ Optional for Decoration

12 - 1/4 cup powdered sugar for dusting

# 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, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sugar until light and creamy, approximately 2-3 minutes.
04 - Add the egg and vanilla extract. Beat until fully incorporated and smooth.
05 - Mix in orange zest, lemon zest, orange juice, and lemon juice until evenly distributed throughout the batter.
06 - Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Avoid overmixing to prevent tough cookies.
07 - Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
08 - Gently flatten each ball with your fingertips to achieve desired cookie thickness.
09 - Bake for 10-12 minutes, or until edges are just beginning to turn golden brown.
10 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.

# Expert Advice:

01 -
  • The texture is soft and tender without any gums or xanthan, just pure simple ingredients working together
  • That double citrus punch wakes up your tastebuds in the most gentle way possible
  • They bake up beautifully golden with edges that crisp just enough while staying chewy inside
02 -
  • Overbaking is the enemy with gluten-free cookies, they continue to firm up as they cool so pull them out when edges just start to color
  • The dough will feel softer and stickier than traditional cookie dough, this is completely normal
  • Room temperature ingredients are not just a suggestion here, they are essential for proper texture development
03 -
  • Zest your citrus before juicing it, so much easier to handle when the fruit is still firm
  • Roll the dough balls between slightly damp palms to prevent sticking without adding extra flour

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