Gluten-Free Lemon Honey Sugar Cookies (Print Version)

Soft, chewy gluten-free cookies with bright lemon flavor and natural honey sweetness. Quick 27-minute treat.

# 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 salt
04 - Zest of 2 lemons

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup honey
07 - 1/2 cup granulated sugar
08 - 1 large egg
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 teaspoon pure vanilla extract

→ For Rolling

11 - 1/4 cup granulated sugar

# Step-by-step Instructions:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together the gluten-free flour, baking soda, salt, and lemon zest in a medium bowl until well blended.
03 - Beat the butter, honey, and sugar with an electric mixer until light and fluffy, approximately 2-3 minutes.
04 - Beat in the egg, lemon juice, and vanilla extract until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
06 - Scoop tablespoon-sized portions of dough, roll into balls, and coat each ball in granulated sugar.
07 - Place the sugar-coated dough balls 2 inches apart on the prepared baking sheets.
08 - Bake for 11-13 minutes until the edges are lightly golden and the centers are set.
09 - Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The honey creates an incredibly tender crumb that you simply cannot achieve with regular sugar alone
  • These cookies stay soft for days, unlike traditional gluten-free treats that turn into hockey pucks
  • The bright lemon flavor makes them feel fancy enough for company but simple enough for a Tuesday afternoon
02 -
  • The honey makes these cookies more sensitive to over-baking so set your timer for 11 minutes and check them
  • Gluten-free flour continues to absorb moisture as the dough sits so bake these promptly after mixing
  • If your dough feels impossibly sticky chill it for 15 minutes before rolling but do not skip the sugar coating
03 -
  • Weigh your flour instead of measuring by volume for the most consistent results every time
  • Room temperature ingredients incorporate better so set everything out about 30 minutes before baking

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