Lemon Poppy Seed Gluten-Free Cookies (Print Version)

Bright, zesty cookies with delightful crunch from poppy seeds, made gluten-free for everyone to enjoy.

# 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 baking soda
04 - 1/4 teaspoon salt
05 - 2 tablespoons poppy seeds

→ Wet Ingredients

06 - 3/4 cup granulated sugar
07 - Zest of 2 lemons
08 - 1/2 cup unsalted butter, softened
09 - 1 large egg
10 - 1/4 cup fresh lemon juice
11 - 1 teaspoon pure vanilla extract

# 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, baking powder, baking soda, salt, and poppy seeds. Set aside.
03 - In a large bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar until fragrant.
04 - Add the softened butter to the lemon sugar and beat with an electric mixer until light and creamy, about 2 minutes.
05 - Beat in the egg, lemon juice, and vanilla extract until well combined.
06 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
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 palm or the bottom of a glass.
09 - Bake for 11–13 minutes, until the edges are set and lightly golden.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The texture is impossibly tender while still having that satisfying cookie crumble
  • Lemon and poppy seeds create this sophisticated flavor nobody expects from something so simple
  • They work for literally everyone at the table without anyone feeling like theyre getting the special diet version
02 -
  • Overmixing the dough once you add the flour makes the cookies tough, so stop as soon as everything comes together
  • The cookies might look slightly underbaked when you pull them out, but they continue cooking on the hot baking sheet and this is what keeps them tender
  • Different gluten-free flour blends absorb moisture differently, so if your dough feels too sticky or too dry, trust your hands and adjust slightly
03 -
  • Zest your lemons before juicing them, its nearly impossible to do it the other way around without making a mess
  • Invest in a good cookie scoop, uniform sizing means they all bake at the same rate and look professionally made

Go Back