Opinion

Gluten-free lemon shortbread cookies

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The perfect treat when you’ve had enough peppermint and chocolate

When it comes to Christmas cookies, there are many tried-and-true favourites, but sometimes, it can be nice to mix things up and try new variations of classics. I have never loved traditional shortbread cookies, but when I came up with this recipe, it quickly became a favourite. It seems to incorporate all of the things that my friends and family love about shortbread, while incorporating enough new elements to make them interesting.

As someone with celiac disease, I often find it difficult to make gluten-free cookies that have a good texture. These cookies aren’t too dry or too rubbery like many gluten-free cookies. Personally, I like to cut the dough into stars to add some festivity to the recipe, but the decoration is really up to the baker. After all, decoration is one of the best parts of baking — second only to eating.

INGREDIENTS

Cookies

  • ¾ cup of butter (or a little more as needed — the dough should feel sticky)
  • 1½ cups of white sugar
  • 1 large egg
  • 1 tablespoon of lemon extract
  • 2 cups of gluten free all purpose flour mix (I use Namaste flour; but if you use a different flour blend, make sure that it contains xanthum gum)
  • ½ teaspoon of baking powder
  • 1 teaspoon of salt
  • Grated zest of 1 lemon

Glaze

  • 2 cups of icing sugar
  • 4 tablespoons of fresh lemon juice

INSTRUCTIONS

  1. Combine softened butter and sugar in a mixing bowl. Cream together with an electric mixer until light and fluffy.
  2. Add egg and lemon extract to creamed butter-sugar mixture. Beat until combined.
  3. In a separate bowl, combine flour, baking powder, salt, and lemon zest and stir thoroughly.
  4. Add the dry ingredients to the wet ingredients and stir. After a little while the dough will become thick like bread and you will have to knead it so that it will absorb all of the dry ingredients.
  5. Bake at 375 degrees Fahrenheit for about 12 minutes. They should be soft in the middle and a little bit crispy on the edges.
  6. Let cool, then add glaze by drizzling on top with a spoon or butter knife.  
  7. Enjoy!

Photos courtesy of Flickr and UNSPLASH

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