‘Tis the season for citrus and while I put lemon in water on the regular, I had a real hankering for some lemon cookies. So to the internet I went to find a GF recipe that would zingy and soft and Meaningful Eats had the perfect one.

Using all standard pantry and fridge staples, this one came together with ease and is definitely one I’d make again. I ended up using the zest of three lemons, split between the finishing sugar and the cookie itself and subbed in Country Crock plant butter in place of normal butter. Otherwise, I baked it as written.

Total cook time was around 14 minutes, with the recipe calling for 9-11 minutes. That said, I think I would bake them for 2-3 additional minutes next time as they’re still a little underdone… cooked and soft, but just a tad too crumbly and no “crisp” edge so they stuck a little to the silicone liners.

Since it only has one egg in the recipe, you might even be able to make this one vegan with either a flax egg or an egg substitute. TBD on if I try that one down the track. I typically have at least a few eggs on hand so not a total deal breaker for future bakes.

Overall, a perfect summer bake and my first new recipe in quite some time… potentially even all year. As I come up on 11 years being gluten free in just under a month, it’s good to know there’s still so many new things to try. Success days are more the standard after a whole lot of failed recipe attempts in the beginning.

Here’s the recipe I used: https://meaningfuleats.com/gluten-free-lemon-cookies/