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You won’t believe me if I tell you these are gonna be the easiest and tastiest gluten free (and dairy free) cookies you’ll probably every have….and they only have 4 ingredients. I know y’all will just fall in love with my Gluten Free Lemon Sugar Cookies.
Cake mix cookies…oh how I used to love making these super easy treats. I knew there must be a way to make them allergy friendly, so a lot of research and a couple trial batches and I knew I had to share these cookies with y’all! The problem was figuring out how to make crinkle cookies without eggs and by adding some additional flavors without a flavored cake mix (cuz we all know there are no fancy flavored gluten free cake mixes).
If you want to a couple drops of yellow dye, go for it. However, I prefer the natural hint of yellow that the lemons give the cookies. Plus you can see the specks of lemon zest this way when you bite into one of these amazing cookies. They are tender and full of amazing lemon flavor.
Here’s your warning…my favorite gluten free cake mix is the Betty Crocker brand, so that’s what I used. I have not tried this with any other brand as I find the other’s too gritty or lack any real flavor. (This is not a sponsored post for Betty Crocker…Betty Crocker has no idea who I am, it’s just an honest gluten free gal’s observation).
Gluten Free Lemon Sugar Cookies
These gluten-free lemon sugar cookies are tender, soft cookies with a crinkly powdered sugar top. They make a delicious addition to a Christmas cookie platter!
Ingredients
- 1 15oz box gluten free yellow/vanilla cake mix
- 1/4 cup fresh squeezed lemon juice (about 1 large lemon)
- 1-2 tbls fresh lemon zest
- 1/3 cup vegetable oil
- 1 cup powdered sugar
Instructions
- Preheat oven to 350F. Spray cookie sheet with non-stick cooking spray.
- In a large bowl, combine the dry cake mix, lemon juice, lemon zest, and oil. Dough will be a little crumbly, but should hold it's shape when gently squeezed together.
- Place powdered sugar in a bowl. Scoop out dough by the tablespoon full and lightly roll into a ball and then roll in the powdered sugar to coat. Place on baking sheet and then bake for 10-15 minutes or just until set. Cookies should be browned.
- Let cool 5 minutes before removing to a cooling rack to finish cooling. Sprinkle with additional powdered sugar, if desired.
Nutrition Information:
Yield: 16 Serving Size: 1 cookieAmount Per Serving: Calories: 172Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 20mgSodium: 72mgCarbohydrates: 22gFiber: 0gSugar: 18gProtein: 1g
Awesome recipe! So excited, as my 15 year old son’s favorite cookie during Christmas was a lemon cookie recipe made from lemon cake mix and cool whip. Now we have a new gluten free favorite to take the place of those! These are very lemony and remind me of his old favorite. I used the Betty Crocker mix as recommended and they are perfect! So easy to make and I didn’t change a thing! Please give it a go again Annika with Betty Crocker instead of Bob’s Red Mill. You won’t be sorry! Thanks so much Wendy! You’ve made my son’s Christmas!
I just tried making these with Bob Red Mill’s gluten free vanilla cake mix. It was 19 0z vs 15 oz so I did add a little extra liquid. They all stuck to the pre grease pan. I got part of one off and it did not taste too good. I have now put the second batch in on parchment paper which is what I usually do with gluten free cookies. However, they taste like a raw cookie dough with not much taste.
Thanks for the feedback Annika. But honestly, I’m not a huge fan of Bob’s Red Mill baking mixes. I find them pretty flavorless and sort of grainy. I do love some of their other products but not the baking mixes. I’m sorry they didn’t turn out well for you with that mix, I do believe I mentioned which mix I used and they were delicious and full of lemony goodness. I hope you’ll give them another shot. w-