GF Citrus Sugar Cookies

GF citrus sugar cookies are a dreamy combination of lemon and orange. These cookies were deliciously created while working on the flavors of my orange puff cookie recipe. Citrus cookies are gluten-free, but those that are not gluten-free can substitute them with cake flour.

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Rolling the dough in powdered sugar before and after baking is completely optional, I like to offer both ways, so I leave about half of the cookies plain.

Some tasty and fun optional add-ins are:

• Mini white chocolate chips
• Finely chopped walnuts
• Colorful sprinkles

To Make GF Citrus Sugar Cookies, You Will Need These Ingredients:

• Gluten-Free 1-to-1 baking blend like Bob’s Red Mill Gluten Free 1-To-1 Baking Blend and King Arthur Gluten Free Measure For Measure Flour. If not gluten-free use regular cake flour.
• Cornstarch ~ arrowroot for corn-free
• Sugar ~ granulated or beet
• Brown sugar
• Baking soda
• Baking powder ~ corn-free if needed
• Butter ~ I use salted
• Lg egg ~ aquafaba for egg-free (liquid from canned garbanzo beans)
• Milk or non-dairy, I used Macadamia Nut Milk
• Zest from one medium orange
• Orange extract
• Lemon extract
• Powdered sugar

To Make A Frosted GF Citrus Sugar Cookie, Follow These Steps:

1. Form a walnut-sized ball and place it on the prepared cookie sheet. No powdered sugar is needed for this option.
2. Slightly press the dough to about half the size.
3. Bake for 9-10 minutes.
4. Allow cookies to cool completely before frosting.

Enjoy!

Print Recipe

5 from 1 vote

GF Citrus Sugar Cookies

Prep Time15 minutes mins

Cook Time9 minutes mins

Total Time24 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: allergy-friendly, cookies, GF Citrus Bliss Sugar Cookies, gluten-free, Low FODMAP, Peanut-free

Servings: 22 Cookies

Author: Mary Krick

Ingredients

• 3 cups Gluten free 1-to-1 baking flour ~ I used Bob's Red Mill 1-To-1 Gluten-Free Flour
• 2 tsp Cornstarch ~ arrowroot for corn-free
• 1/4 tsp Salt
• 1/2 tsp Baking soda
• 1/4 Baking powder ~ corn-free if needed, recipe link in notes
• 1 cup Butter I use salted
• 1 cup Granulated sugar ~ beet sugar if needed
• 1/4 cup Brown sugar
• 1 Lg Egg ~ 3 Tbsp aquafaba for egg-free, (liquid from canned garbanzo beans)
• 1 tbsp Milk ~ or non-dairy
• 1 tbsp orange zest
• 1 tsp lemon extract
• 1 tsp orange extract
• 2 cups Powdered sugar for rolling cookies ~ amounts may vary

Instructions

• Preheat oven to 375
• Prepare baking sheet with parchment paper.
• Mix the first 5 ingredients in a small bowl.
• In a medium mixing bowl cream butter and sugars.
• Add egg, milk product, orange zest, orange extract, and lemon extract. Mix together well.
• Stir the flour mixture in, being sure to scrape the sides and the bottom of the bowl. Avoid over mixing.
• Chill dough for up to 2 days or form walnut-sized balls. Slightly less than 2 tablespoons.
• Roll balls in powdered sugar and bake for 9 minutes. Edges of cookies just start to brown lightly.
• Remove cookies from oven and allow to sit for 5 minutes. Transfer to a cooling rack. After they reach room temperature, you can roll the cookies in the powdered sugar again if desired.
• To make a frosted sugar cookie, follow these simple steps:
• Skip rolling dough balls in powdered sugar.
• Form a walnut-sized ball and place it on the prepared cookie sheet.
• Slightly press the dough to about half the size.
• Bake for 9-10 minutes.
• Allow cookies to cool completely before frosting.

Notes

Pillsbury Creamy Supreme Vanilla is gluten-free and plant-based. It does contain corn and soy.

Miss Jones Vanilla Frosting is gluten-free and vegan. It does contain coconut.

**Corn-free baking powder