Gluten Free Lemon Cookie Recipe
Got a hankering for something a little bit sweet and a little bit tart? This gluten free lemon cookie recipe hits the spot and doesn’t require a million different ingredients!
Sometimes I’m into chocolate but sometimes I’m not. And it’s the same with me and cinnamon sweets… maybe I’m a yes but maybe I don’t want any part of it. But sweet lemon treats? Offer me some Lemonheads or your yellow Starburst or some gluten free lemon cookies and I’m always down. ALWAYS DOWN I tell you.
There’s something about the sweet with a little bit of tartness that makes me so very, very happy. And for the longest time I hadn’t had lemon cookies but guess what happened? I’m pretty sure you’ve got it all figured out but here we go… I’ve got an amazing gluten free lemon cookie recipe that you MUST TRY.
I’m pleased as all get-out to be sharing with you an amazing lemon cookie recipe that just so happens to also be gluten free. And we’re not talking the kind of gluten free where you’re measuring out xanthan gum and a million other things… we’re talking a tidy little ingredients list with nothing weird or unpronounceable at all. It’s almost like when you COULD bake with gluten :)
Are you ready to get your scrum-didly-umptious lemony goodness on? Because I was born ready!
Let’s make some Gluten Free Lemon Cookies, y’all.Print
Gluten Free Cherry Pie Recipe
This recipe is ALL about the homemade gluten free pie crust. Substitute any canned or homemade pie filling for cherry if you wish.
- Prep Time: 30 minutes to prep, 1 hour to chill
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 Mini Pies 1x
- Category: Sweets
- Cuisine: Gluten Free
- In a large bowl combine flour, sugar and salt mixing until fully incorporated.
- Add chilled cubes of butter to a food processor. Pour the flour mixture in as well and pulse until pea-sized dough balls form.
- Transfer dough back to the large bowl and knead the dough adding 1 tablespoon at a time until the dough can form a loose ball.
- Turn dough out onto a floured work surface and knead he dough until smooth. Separate dough into 2 (one slightly larger than the other) and roll into 2 separate dough balls. Flatten each dough ball into a disc. Wrap each separately in plastic wrap and refrigerate for at least one hour though overnight is best.
- Preheat oven to 425°.
- Remove one disc of dough from the refrigerator and roll out on a lightly floured work surface to 1/4″ thick. If dough is difficult to roll, allow to rest on the counter 10-15 minutes and soften up.
- Using a round 3.5″ cookie cutter cut out 12 circles and place into a muffin/cupcake tin, pushing the dough gently into each cavity.
- Roll your second disc of dough to a 1/4″ thickness and cut out 12 circles using a 2.5″ round cookie cutter. Cut slits in the centers or remove some of the crust using a small, decorative cookie cutter (we used hearts for Valentine’s Day!)
- Fill each mini gluten free cherry pie with filling making sure to keep the edges of the dough clean.
- Place the top 2.5″ circle onto the filled pies and gently crimp down the dough to the edges to seal using your fingers or a fork.
- Bake for 25 to 30 minutes in your preheated oven, or until the crust is golden brown. Allow to fully cool prior to removing from your pan and serving.
- If you find your fork or cookie cutters stick when working with the dough, lightly flour them prior to use.
- Remember, you can substitute any pie filling you wish!
Keywords: gluten free, cherry pie, gluten free cherry pie