Gluten-Free Lemon Pistachio Drizzle Cookies (Print Version)
Buttery, delicate gluten-free cookies with bright lemon flavor, crunchy pistachios, and sweet-tart glaze—perfect for teatime.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 2/3 cup granulated sugar
06 - 1 large egg
07 - Zest of 1 large lemon
08 - 2 tablespoons fresh lemon juice
09 - 1 teaspoon pure vanilla extract
→ Add-ins
10 - 2/3 cup shelled unsalted pistachios, roughly chopped
→ Lemon Drizzle
11 - 3/4 cup powdered sugar
12 - 1–2 tablespoons fresh lemon juice
13 - Extra chopped pistachios and lemon zest, for garnish (optional)
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour blend, baking powder, and fine sea salt until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, approximately 2 minutes.
04 - Add the egg, lemon zest, fresh lemon juice, and vanilla extract to the butter mixture. Mix until well combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until a soft dough forms. Do not overmix.
06 - Gently fold the roughly chopped pistachios into the dough until evenly distributed.
07 - Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets. Flatten each ball slightly with your fingers or the bottom of a glass.
08 - Bake for 10 to 12 minutes, or until the edges are just golden. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar with fresh lemon juice until smooth and pourable. Drizzle generously over the cooled cookies. Garnish with extra chopped pistachios and lemon zest if desired. Let the glaze set before serving.
# Expert Advice:
01 -
- The texture is so tender and melt-in-your-mouth that nobody will guess these are gluten-free.
- The lemon drizzle on top makes them look like they came from a bakery, but the whole process is genuinely easy.
02 -
- Do not skip the cooling step before drizzling because even slightly warm cookies will melt the glaze right off into a puddle.
- Gluten-free flour blends vary wildly between brands, so if your dough feels too dry, add a teaspoon of milk rather than adding more butter.
03 -
- Roll the cookie dough balls uniformly so they bake evenly and look consistent on the plate.
- Zest the lemon before you juice it because trying to zest a squeezed lemon is a frustrating and unnecessary battle.