Simple and sweet – just like a shortbread cookie should be
My hubby LOVES shortbread (strong emphasis on love here). But he doesn’t love the brain fog that he gets when enjoying too many holiday treats made with gluten. No more of those buttery bits of cookie goodness from the tin on the break room table for my man . Womp, womp. Until now. These simple and sweet lemony shortbread cookies are made without gluten, eggs and nuts making them the perfect addition to a holiday cookie tray for or nibbling with an afternoon cup of tea. The addition of lemon zest makes them completely irresistible and welcome change from all of the chocolatey, peanut buttery, molasses-infused or buttercream iced cookies and confections this time of year. Feel free to substitute orange, grapefruit or lime zest for a fun flavor twist or leave out the zest and drizzle them with melted dark chocolate and crushed candy canes for decadent wintery treat. Shortbread cookies are some of the simplest cookies you can make with just flour, butter, sugar and salt and since you don’t have to roll them out they’re relatively fuss-free, which is a huge win when it comes to cookies and holiday baking. I even take it a step further by rolling the dough into a log then wrapping it in parchment paper to make them like the icebox slice & bake cookies my great grandma used to make. You can store the dough in the fridge for up to a week or freeze it for longer storage (allowing it to thaw in the fridge before slicing and baking).
Now you have no excuse not to make these gluten-free Lemon Shortbread Cookies!
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