Snowy Lemon Cookies

Snowy Lemon Cookies - Gluten-Free and Dairy-Free
Light and lemony cookies for the holidays.

It is a vaguely unnerving thing to look back and see the past curving away behind you, blurring into a soft and distant memory. So often we food bloggers write about the future, imagining holidays- like Christmas (and lemon cookies)- perched in a hot, noisy apartment on a bright September afternoon, conjuring the stillness of snow and December candlelight. Such is the blogging life- often a life lived forward, imagining the new.

Today I sit in a Cape Cod winter rental, while morning fog wets the rusty color of the almost bare oaks outside my office window. We are searching for a more permanent home. Widening our scope to include Connecticut. Dreaming of a proper art studio (missing the barn we rented last winter). Ready to put down roots at last.

And wishing I had some of these Snowy Lemon Cookies.



Snowy Lemon Cookies - Gluten-Free and Dairy-Free
Dusted with powdered sugar. Snowy Lemon Cookies.

 

Snowy Lemon Cookies Recipe

Recipe by Karina Allrich, posted November 2012.

These light as snow lemon cookies are lovely as a simple dessert paired with freshly brewed green tea, ginger tea, or espresso. A perfect little holiday cookie.

Ingredients:

1 cup sorghum flour
3/4 cup potato starch or white rice flour
3/4 cup powdered sugar
1/2 cup tapioca starch
4 teaspoons grated lemon zest, packed
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup Earth Balance Stick, coconut oil, or butter
1/4 cup organic agave or honey
1 free-range organic egg, beaten
2 tablespoons fresh lemon juice
1 teaspoon lemon extract
Powdered sugar for coating

Instructions:

In a large mixing bowl, whisk together the sorghum flour, potato starch, powdered sugar, tapioca starch, lemon zest, xanthan gum, baking soda and sea salt.

Add in the Earth Balance, coconut oil or butter, by pieces. Using a whisk attachment or pastry cutter, blend the coconut oil into the flour mixture until it becomes sandy and crumbly.

Add in the agave/honey, beaten egg, fresh lemon juice and lemon extract. Beat well until a smooth and taffy-like dough forms.

Cover with plastic wrap and refrigerate the dough for one hour.

Preheat the oven to 350º F. Line a baking sheet with parchment paper.

Pinch off pieces of the dough and roll them into small balls. Place the balls onto the lined baking sheet, at least two inches apart (they will spread). Bake on the center rack for 12 to 15 minutes, until firm and slightly golden. They will still be slightly soft, so allow them to cool on the baking sheet for two minutes.

Scoop a cup of powdered sugar into a large zip-lock bag..

While still slightly warm, remove the cookies and place them into the bag; coat the cookies with the powdered sugar. Gently remove the cookies and shake off the excess sugar. Store between layers of parchment paper. Refresh sugar with sifted powdered sugar before serving, if needed.


Makes: 30 cookies.

*Notes

- Ener-G Egg Replacer will work in place of the egg.


 photo Print-Recipe.png




Recipe Source: glutenfreegoddess.blogspot.com. A version of this original cake recipe by Karina Allrich appeared in Allergic Living's Winter Issue 2012.

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

For substitution help, please see my guide to baking with substitutions here.




Karina

24 comments:

  1. Anonymous07:40

    I have a cookie exchange coming up in a few weeks. I love the flavor of lemon. I think I will try these. Thank you for the recipe.

    Love,
    Janet

    ReplyDelete
  2. Anonymous08:26

    Welcome to the East Coast Karina! Hopefully your body isn't too shocked by the difference in temperatures between the coasts!

    ReplyDelete
  3. Welcome home :)

    Next time I go galavanting, I'll have to check out Fuel.

    <3

    ReplyDelete
  4. Kimberly14:16

    Welcome to Connecticut, from readers in Mansfield! We hope that your move goes smoothly and that you love it here on the East coast as much as we do. Thanks for everything...the boys just finished the last piece of pumpkin crumb cake!

    ReplyDelete
  5. Your recipe looks delicious! I'm from CT and live in MA right over the CT border (Great Barrington is very close to me!). I hope you will be happy in our little slice of heaven! You can buy Udi's Bread at Stop and Shop, so have no fear of not finding it!

    ReplyDelete
  6. Hope you don't have to imagine you are happy very long! It is cold, you are tired, and nothing of home there yet. If I lived near you I would make you some of these and bring them over. Sending an East Coast Hug and prayers for a smooth transition. Just think of all the beautiful art you will be able to create soon!!!

    ReplyDelete
  7. Lynne L.16:23

    Ah Karina. I think we all wish we could make these for you...and bring them over. Think of the holidays to come on the East Coast...the crunch of snow underfoot; the scent of apple cinnamon potpourri, candles, or better yet...pie; the puff of breath in the air...I wish you peace & that this move will be good for your soul...I just know it will!
    Thank you for this wonderful recipe...these will be added to my Christmas baking. Love Lynne

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  8. These look delicious, and this pregnant lady loves lemon!

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  9. These look so Christmassy, I can just imagine how good they taste.

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  10. Jackie14:44

    Hi Karina-
    Can I use potato starch instead of tapioca starch? Thanks for all of your recipes. I recently went gluten and dairy free and your site has really helped make the transition much easier :)
    Best,
    Jackie

    ReplyDelete
  11. Massachusetts gal in GA17:16

    Karina,
    Oh how I envy you being back in New England. The best thing that has happened to me since being diagnosed with Celiac is finding your blog! Your recipes are wonderful, your wit unmatched and your gift for describing life both in words in pictures - unsurpassed! I wish you the best in your new life in Ct! And I look forward to EVERYTHING you share with us!
    Smiles, hugs, and a mattress to sleep on soon!
    Debby

    ReplyDelete
  12. Anonymous15:00

    These cookies look amazing, lemon sounds refreshing in a cookie. We also loved your pumpkin pie recipe, so much depth to the flavoring, THank you for sharing your gift of baking, and communicating your skill to others. That pie was the best! Looking forward to more wonderful recipes. Thank you!!!

    ReplyDelete
  13. Anonymous09:27

    Hi Karina,
    We have the lemon cookie dough resting in the fridge, looks great. I wanted to ask, if this dough can be frozen? I like to make scoops of dough, freeze them, and then pull them out a few at a time to bake. We always have fresh cookies, and with gf, that can be a challenge. Just wondering if you have a thought on freezing the dough. THanks!!!! kathy

    ReplyDelete
  14. Hey Karina,
    I'm completely new to this whole blogging thing but I just found your site and loved it right away! I can't wait to try these recipes!

    ReplyDelete
  15. LOOKS LIKE YOU ARE DOING A REAL GOOD JOB! WE GLUTEN FREE'RS NEED ALL THE IDEAS WE CAN GET TO KEEP LIFE SPICY AND INTERESTING ESPECIALLY IN THE KITCHEN.

    ReplyDelete
  16. I see that most of your recipes call for multiple types of flour. I am a newbie to gluten and dairy-free cooking and baking due to sensitivities. Can I substitute all of the different flours for an equivalent amount of all-purpose gluten-free flour mix? I hope so because all of the different kinds of flour cost so much!

    ReplyDelete
  17. These look gorgeous--lemon is my very favorite flavor. I'm new to GF baking so your recipes are quite instructive.

    ReplyDelete
  18. Susie17:10

    Hi, Do we HAVE to use Xanthan Gum? I'm allergic.

    Thanks, Susie

    ReplyDelete
  19. Anonymous18:53

    Karina, I made these today and they're absolutely delicious! You're a gluten free genius!

    One question: I am new to using coconut oil. The one I have comes in a jar. What's the best way to measure "1/2 cup" (it's easy to determine for shortening in stick form). I used a dry measure, but my dough didn't seem very 'sandy & crumbly' so I added a bit more.

    I then ran into the problem that some of the fat wasn't well blended (I had small pieces in teh final dough which I eliminated slowly).

    Any advice is most welcome.

    - Erica

    ReplyDelete
  20. Thank you all for your kind comments. For substitutions, see the link above for my best advice- knowing that changing an ingredient will alter the result. Sorghum is such a lovely, soft flour that is most akin to oat flour in results. Oat flour must be certified gluten-free for celiacs. As for coconut oil... It is solid when cool. Melts i n summer. Give it a nudge and warm it up first to soften it a bit if it seems hard.

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  21. looks delicious.i want to try it at home!
    Thanks for sharing.

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  22. Perhaps a novice question, but is it okay to refrigerate for longer than an hour? I'd love to make these at night and bake the next day...

    ReplyDelete
  23. Ilana, I left my dough in the fridge overnight and because of the coconut oil it was hard as a rock. I left it out for a couple of hours and then it was fine. It just needs extra rolling. These were a melt in your mouth treat that you'll have to refrain from hoarding and stuffing your face with. Absolutely fabulous! You've outdone yourself again Karina!!

    ReplyDelete
  24. Thanks for the "over night" tip. Much appreciated! I made a batch a few days before Christmas and they went fast, so I did another batch last week. Delicious!

    ReplyDelete

Welcome to Gluten-Free Goddess® Recipes. Comments are moderated and will appear on approval.

Find substitution help and guidelines here. Please note: substitutions alter the recipe (and may affect structure, texture, baking times, and flavor).

Find my gluten-free baking tips and advice here.

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Wishing you a delicious and beautiful day!

Karina - Gluten-Free Goddess xox


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