Mouthwatering Gluten-Free Lemon-Infused Shortbread Recipe

Ladies and gentlemen, let me introduce you to my latest creation: a luscious and mouth-watering Gluten Free Lemon Shortbread Recipe. If you’re looking for a sweet and tangy treat to satisfy your cravings, this recipe is guaranteed to hit the spot.

As a nutritionist and food blogger, I always strive to create dishes that are not only delicious but also healthy, organic, dairy-free, and gluten-free. And this lemon shortbread recipe ticks all the boxes!

I have experimented with numerous ingredients to ensure that this recipe is both scrumptious and nutritious. Instead of using traditional wheat flour, I’ve replaced it with high-quality alternative flours such as almond meal, cornflour, and rice flour. These flours are not only gluten-free but also low in carbs and rich in fiber.

To make sure that the texture of these shortbread cookies is just perfect – melt-in-your-mouth yet still firm enough to hold together – I have used vegan buttery coconut oil instead of regular butter, lemon juice for acidity, cane sugar for sweetness, and just the right amount of icing sugar for a delicate flavor.

And if you’re worried about the intense lemon flavor being overwhelming or sour, fear not. The zest of one fresh lemon gives these cookies just enough zing without overshadowing their sweet creaminess.

So come on in and indulge in these delicious Gluten-Free Lemon Shortbread Cookies. Whether it’s an afternoon tea or a midnight snack, they won’t disappoint!

Why You’ll Love This Recipe

Gluten Free Lemon Shortbread
Gluten Free Lemon Shortbread

Let me tell you, folks, why you’ll absolutely fall in love with this gluten-free lemon shortbread recipe. To start with, it’s the perfect balance of sweet and tangy – a luscious combination of zesty lemon flavors and melt-in-your-mouth texture that will leave your taste buds begging for more.

But wait, there’s more! This recipe is not only gluten-free but also dairy-free and vegan-friendly, making it the ideal choice for anyone with dietary restrictions or simply looking for a healthy alternative. The use of almond flour instead of wheat flour gives this shortbread cookie an added boost of protein, while cornflour and rice flour lend a lovely crunch to the delicious blend.

And let’s not forget about the incredible versatility of this recipe! You can easily customize it to your liking by adding your favorite spices like ginger or using coconut flour instead of almond flour, which gives it a unique taste. You can even make a keto version by replacing the cane sugar with sugar-free alternatives.

So whether you’re in the mood for an easy gluten-free or all-time favorite fresh lemon dessert or simply craving something a little different than those standard chocolate chip cookies, this gluten-free lemon shortbread recipe will do the trick every time. Try it out for yourself today – I promise you won’t be disappointed!

Ingredient List

 Tangy lemon shortbread that's gluten-free!
Tangy lemon shortbread that’s gluten-free!

Here are the gluten-free ingredients needed for this lemon shortbread cookies recipe:

  • 1 1/2 cups of gluten-free all-purpose flour
  • 1/2 cup of almond flour
  • 1/4 cup of cornflour
  • 1/4 cup of rice flour
  • 1/4 tsp of sea salt
  • 3 tbsp of lemon zest (from about 1 lemon)
  • 1 cup (2 sticks) of unsalted butter, softened
  • 2/3 cup of cane sugar or maple sugar
  • 2 tbsp of freshly squeezed lemon juice (from about 1 lemon)
  • 3 tbsp of icing sugar

Note: You can also use coconut oil instead of butter for a dairy-free and vegan version.

The Recipe How-To

 A perfect snack that's easy to make!
A perfect snack that’s easy to make!

Now that we have gone through the ingredient list, we are ready to make our Gluten Free Lemon Shortbread Cookies. This recipe makes 2 dozen cookies, each with a melt-in-your-mouth texture and a refreshing burst of lemon flavor in every bite. Here’s how to make them:


  • 1 cup butter, softened
  • 1/4 cup cane sugar
  • 1/4 cup maple syrup
  • zest of 1 lemon
  • 2 cups gluten-free flour (try rice flour or almond flour)
  • 1/2 cup cornflour
  • 1/4 tsp. sea salt


  1. Preheat the oven to 350°F.
  2. Whisk together the softened butter, cane sugar and maple syrup until creamy.
  3. Add in the lemon zest and whisk again.
  4. In a separate bowl, mix the gluten-free flour, cornflour and sea salt until well combined.
  5. Slowly incorporate the dry mixture into the wet mixture.
  6. Mix thoroughly until there are no lumps remaining in the dough.

Shaping and Baking:

  1. On a lightly floured surface, roll out your dough to a thickness of about ¼ inch.
  2. Use cookie cutters to cut out desired shapes on to baking sheet lined with parchment paper, leaving an inch of space between each cookie.
  3. Bake for around 10-12 minutes, depending on the thickness and size of your cookies.
    10.Allow them to cool for a while before serving.

These Gluten Free Lemon Shortbread Cookies will look pretty as well as taste amazing too! You won’t be able to resist their melt-in-your mouth texture and heavenly aroma of fresh lemon zest!

Substitutions and Variations

 These lemon shortbread cookies taste like sunshine!
These lemon shortbread cookies taste like sunshine!

When it comes to baking, there is always room for creativity and personalization. Here are some substitution and variation ideas to make this gluten-free lemon shortbread recipe your own:

– Ingredient substitutions:

– Butter can be substituted with vegan buttery spread or coconut oil.

– Almond flour can be substituted with almond meal, coconut flour or rice flour.

– Gluten-free flour can be substituted with all-purpose gluten-free flour or a mix of different flours.

– Cane sugar can be substituted with other granulated sugar substitutes such as maple sugar or coconut sugar.

– Flavor variations:

– Swap out the lemon zest for orange or lime zest.

– Add in spices like ginger, cinnamon or cardamom for a more complex flavor profile.

– Make a lemon drop variation by drizzling the finished cookies with a lemon juice and icing sugar glaze.

– Dietary modifications:

– For a dairy-free version, use vegan buttery spread or coconut oil.

– For a keto version, use a granulated sweetener such as Swerve instead of cane sugar and replace the rice flour with almond flour.

– For a vegan version, swap out the butter for vegan buttery spread and use a plant-based milk or cream in the lemon curd filling.

Get creative and experiment with different ingredients to make this already delicious gluten-free lemon shortbread recipe even more enticing!

Serving and Pairing

 Need a gluten-free treat? Try these lemon shortbread!
Need a gluten-free treat? Try these lemon shortbread!

Once your lemon shortbread cookies are ready, it’s time to sit down and enjoy every bite of these melt-in-your-mouth treats! Serve them alongside a steaming cup of coffee or tea, the perfect accompaniment to the buttery, zesty flavors. The subtle tartness of the lemon also makes these cookies perfect for pairing with a glass of white wine or champagne for a fancier occasion.

For a special dessert spread, arrange your gluten-free lemon shortbread cookies on a platter and dust them with additional icing sugar. You can also add a dollop of freshly made whipped cream or vegan whipped topping for a more indulgent experience.

If you’re in the mood to switch things up, try sandwiching two cookies together with a layer of lemon curd or sugar-free jam in between for an extra burst of citrusy goodness. These tasty bites also make wonderful edible gifts and party favors that will disappear within minutes!

Enjoy these gluten-free, dairy-free, low-carb, melt-in-your-mouth shortbread cookies any time of day – breakfast, dessert or as a snack. They are light yet filling and bursting with flavor that will leave you feeling satisfied and sweetly indulged.

Make-Ahead, Storing and Reheating

 You won't believe it's gluten-free.
You won’t believe it’s gluten-free.

One of the best things about these gluten-free lemon shortbread cookies is that they can be made ahead of time and stored for later. If you’re planning to make them for a party or gathering, you can prepare them a few days in advance and keep them in an airtight container.

In fact, I find that letting the cookies sit for a day or two before serving actually enhances their flavors, as it allows the lemon zest to fully infuse into the cookie.

To store the cookies, simply place them in an airtight container and keep them at room temperature. They will stay fresh for up to five days. If you live in a humid area or the weather is particularly warm, you may want to store the cookies in the refrigerator instead.

To reheat the cookies, simply preheat your oven to 350°F (175°C) and place them on a baking sheet. Bake for 5-7 minutes until they are slightly crispy on the edges and warm in the center.

If you prefer your cookies slightly softer, you can also pop them in the microwave for 10-15 seconds until they are warmed through. However, be careful not to overheat them or they will become too soft and lose their melt-in-your-mouth texture.

With these storage tips and reheating options, you can enjoy these scrumptious lemon shortbread cookies anytime without sacrificing their rich flavors and perfect textures!

Tips for Perfect Results

 Butter, sugar, lemon - what more do you need?
Butter, sugar, lemon – what more do you need?

Now that you have the ingredient list and recipe how-to for your gluten-free lemon shortbread, it’s time to learn some tips for perfect results.

Tip #1: Utilize Rice Flour

Rice flour gives the shortbread cookies a melt-in-your-mouth texture that pairs perfectly with the tart lemon flavor. Try substituting rice flour in other cookie recipes for an extra-special texture.

Tip #2: Use Almond Flour

Almond flour adds a delicate nuttiness to the lemon shortbread. It also helps create a crumbly and traditional shortbread texture. Be sure to buy blanched almond flour, as unblanched can make the cookies gritty.

Tip #3: Add More Lemon Flavor

If you’re a fan of tangy, citrusy desserts, add even more lemon flavor to your shortbread by using lemon zest and juice in both the cookie dough and icing.

Tip #4: Experiment with Substitutions

Don’t be afraid to experiment with substitutions for dairy-free or sugar-free options. Coconut oil can be used instead of butter for dairy-free shortbread, and cane sugar can be swapped out for a sugar-free sweetener like maple syrup or stevia.

Tip #5: Chill the Dough

After making your dough, allow it to chill in the refrigerator for at least 30 minutes before rolling it out and cutting it into shapes. This will help prevent spreading and ensure even baking.

Use these tips to elevate your gluten-free lemon shortbread recipe and impress your friends and family with your baking skills!


As with any recipe, there may be some common questions or concerns that come up while making this gluten-free lemon shortbread cookies recipe. I’ve compiled a list of frequently asked questions and provided detailed answers to help you achieve the perfect melt-in-your-mouth texture with a burst of lemon flavor in every bite. So, let’s put those baking nerves at ease and dive into the FAQ section.

What is the best flour substitute in shortbread?

To achieve shortbread’s classic texture, rice flour is usually added, but if unavailable, cornstarch does an excellent job of providing a dry and delicate crunch.

What are common mistakes when making shortbread?

According to Nigella Lawson, if you press your crust too thickly in a pan, cook it at a high temperature, or use a non-metal pan that doesn’t distribute heat quickly, you might end up with a disappointing soggy bottom.

Why do you put cornstarch in shortbread?

These mouthwatering cookies have a unique texture that’s crispy and buttery – thanks to the addition of cornstarch. Not only does cornstarch work wonders in preventing the cookies from crumbling and breaking apart, but it also gives them a melt-in-the-mouth quality. If you’re already in love with the texture of cornstarch-infused cookies, then you might want to experiment with this ingredient in your other cookie recipes too.

When making shortbread What must you not do?

When the butter is very firm, it becomes difficult to blend uniformly into the shortbread mixture. As a result, the dough is overworked, which leads to a tough shortbread, and nobody likes that.

Bottom Line

In conclusion, this gluten-free lemon shortbread recipe is the ultimate treat for anyone who is looking for a healthy yet delicious snack. Whether you want to enjoy it with a cup of tea or you need a quick energy boost, this recipe has got you covered. With its zesty lemon flavor and melt-in-your-mouth texture, this recipe will surely satisfy your sweet tooth.

What sets this recipe apart from others is the use of gluten-free flours such as almond flour and rice flour which not only make it suitable for those with gluten allergies or sensitivities but also provide a healthier alternative to traditional wheat flour. The addition of fresh lemon zest and juice also adds an extra burst of flavor that cannot be replicated with artificial flavors.

Furthermore, this recipe is versatile and can be customized to fit your preferences by adding in your favorite nut or substituting butter with coconut oil to make it dairy-free. It’s also suitable for vegan and keto diets by swapping out some ingredients with their plant-based counterparts.

Overall, this gluten-free lemon shortbread recipe checks all the boxes – low-carb, gluten-free, dairy-free, vegan-friendly and most importantly, delicious! Give it a try and indulge guilt-free. Your taste buds (and body) will thank you for it.

Gluten Free Lemon Shortbread

Gluten Free Lemon Shortbread Recipe

I thought I would post this, as none of the Zaar shortbread recipes show up under GF. This recipe comes from the Chelsea Sugar website, as they are now using maize cornflour for their icing sugar base. Any GF icing sugar will do.
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Prep Time 10 mins
Cook Time 25 mins
Course Dessert
Cuisine Gluten-free
Servings 35 biscuits
Calories 87.3 kcal


  • 250 g butter
  • 1 1/2 cups maize cornflour
  • 1/2 cup rice flour
  • 3/4 cup chelsea icing sugar
  • 1 teaspoon grated lemon rind


  • Preheat oven to 150 deg C.
  • Soften but do not melt the butter.
  • Mix all ingredients in a food processor until smooth and well combined.
  • Roll dough on a maize cornflour dusted surface to a 1 cm thickness. Cut into fingers or press out shapes using a cookie cutter.
  • Place on a baking tray and prick with a fork.
  • Bake for 25-30 mins until pale but crisp (longer slower baking is the trick with shortbread).
  • Cool on a wire rack and store in an airtight container.
  • For Christmas I am going to use almond essence instead of the lemon and dip one end in chocolate.

Add Your Own Notes


Serving: 595gCalories: 87.3kcalCarbohydrates: 8.2gProtein: 0.5gFat: 6gSaturated Fat: 3.7gCholesterol: 15.3mgSodium: 51mgFiber: 0.4gSugar: 2.6g
Keyword < 60 Mins, Christmas, Cookie and Brownie, Dessert, Easy, European, Free Of..., Scottish
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