Gluten-Free Lemon Cookie CutOuts
Gluten-Free Cookies
Equipment
- 1 Mixer Hand mixer will work fine or a Kichenaid mixer
- 1 Large bowl
- 1 Small bowl
- 1 Measuring cups
- 1 Measuring spoons
- 1 Lemon juicer
- 1 SPATULA
- 1 Cookie Sheet Pan
- Baking Racks
- 1 Cookie Spatula
- Parchment paper
Ingredients
- 2/3 cups Sugar
- 1 tbsp Freshly grated lemon zest
- 1 cup Unsalted butter softened
- 1 Egg
- 1 tbsp Fresh lemon juice
- 1/2 tsp Gluten-Free Vanilla Extract
- 2 1/2 cups Gluten-Free 1 & 1 Flour King Arthur Non-gluten-free cookies use all-purpose flour
- 1/2 tsp Salt
Instructions
Process together in a food processor for about 15 seconds the sugar and lemon zest. Next beat with an electric mixer the butter and lemon sugar mixture. Add to the mix, egg, fresh lemon juice, and gluten-free vanilla extract, whisk together. Then incorporate with an electric mixer on low the gluten-free 1 to 1 flour ( or regular all-purpose flour for non gluten-free cookies) and salt, until blended.
- Wrap dough in plastic wrap and chill until firm. I divide my dough into 4 quarters and then wrap each. I usually chill my dough overnight, but 6 hours will work. When dough is ready set out for 20 - 30 minutes to soften some. It will be easier to roll out for cut-out cookies.
Roll dough out on a lightly floured surface to 1/4 inch thickness and cut with your favorite cookie cutters, Transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake for 8 to 10 minutes, or until very lightly browned around the edges. Let cookies cool slightly on cookie sheets, for 2 to 3 minutes then transfer to a wire rack to cool completely. Decorate if you choose.
- Frosting- Lemon Icing
- 1 cup powdered/confectioners Sugar
- 4 tablespoons of milk of choice ( I used lactose-free skim milk)
- 1 teaspoon of fresh lemon juice
Mix 1 cup of powdered sugar with 4 tablespoons of milk ( any milk will do I used lactose-free milk) and add 1 teaspoon of fresh lemon juice, mix all ingredients until smooth. For a thicker frosting add more powdered sugar.
- Frosting Lemon Icing ( second recipe if desired )
- 4 tablespoons unsalted butter
- 3 cups confectioner's/powdered sugar
- 4 tablespoons fresh lemon juice
- Pinch of salt
Melt 4 tablespoons of unsalted butter, mix with 3 cups of confectioners sugar and 4 tablespoons of fresh lemon juice, and add a pinch of salt.
- Frost Cookies let dry and enjoy!
Notes
Tips and Tricks for Making Gluten-Free Lemon Cutout Cookies
- My first tip use a dusting of whatever type of flour you choose on your surface when rolling out the cookies. Don't use too much, in this case, less is best.
- Dust or dip your cookie cutter in the light dusting of flour as well, it makes it easier to cut cookies.
- Also dust your rolling pin with just a light swipe of your hand across the rolling pin, not too much.
- Use parchment paper on your cookie sheet. This helps to keep the bottoms from sticking and getting too dark. Also, parchment paper can be used a few times.
- All ovens are different so keep an eye toon not letting the cookies over bake or you'll have hard cookies.
- Do separate your dough in 4 quarters when chilling, it's much easier to work with. I also put the dough into 6-8 round balls before rolling them out. This is so it's easier to manage the cookie dough when rolling out the dough.
- When cooling cookies let the cookies start cooling on the cookie sheet after removing from the oven for 2-3 minutes. Then transfer the cookies onto a wire rack for complete cooling. If you do not have wire racks ( it's a great baking investment) transfer cookies with the parchment paper to cool on a counter.
- Frosting the cookie cutouts can also be done on the wire rack in case of dripping.
- A neat little cookie frosting tool is a sprayer, this is great for dusting cookies with edible glitter or iridescence of color. You add the sugar type to the sprayer and spray the cookie. it goes on beautifully. I used a sprayer for these cookies to give them that iridescent look.
- This is so important, don't stack or pack the frosted cutout cookies until they are completely dry. Cookies take time to dry, depending on the air quality in the home it could take hours.
- If you want to do piping around the cookie and don't have a piper use a freezer bag. Place the freezer bag in a glass or cup, open it in the glass, and then fill it with the frosting you are going to use on the cookie. It's much easier to add the frosting this way. Then remove, seal, and tie the end with a tie, you are then ready to clip a very little piece at the end of the bag. Cut the bag on the seam at the end of the bag. This helps with the flow of the frosting and adding it to the cutout cookie.