Cooking with food intolerances

Lemon Iced Sugar Cookies March 24, 2016

Filed under: Dessert — Kathy Brown @ 5:27 pm
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I’ve been craving cookies for a couple of weeks. So this morning, I decided to bake some sugar cookies before school. I wanted lemon… a lot of lemon. So I took a recipe, adapted it so it didn’t have… you know, pretty much any normal ingredient, then added some lemon. Changed the time. Changed the icing. And pretty soon everything on the recipe was marked up for change. Guess it’s my recipe now!


Note: this one has an egg, because my son doesn’t like sugar cookies anyway. But since it’s only one egg, I’m going to guess this one would work with ground chia as a replacement for the egg (1 Tbs. ground chia + 3 Tbs. hot water).


zest of 3/4 of a lemon (the zest of the remaining 1/4 lemon will go in the icing)

juice of 3/4 of a lemon (the juice of the remaining 1/4 lemon will go in the icing)

1 c. sugar

1/2 c. palm shortening

1/2 c. soy-free Earth Balance

1 egg

2 1/2 c. Pamela’s gluten free flour blend

1/2 tsp. baking powder

1/4 tsp. sea salt

1 tsp. safe vanilla


zest of 1/4 of a lemon

juice of 1/4 of a lemon

1 tsp. safe vanilla

1 c. powdered sugar

For the cookies, mix all the cookie ingredients together. Using a medium scoop, place cookies 2″ apart on insulated baking sheet. Bake in preheated 375F oven for 10-11 minutes. Let cool (about 10-15 minutes). Mix all glaze ingredients. Glaze the cookies (I just drizzled about a teaspoon on each cookie and spread it with the back of the spoon). Let cool/dry completely. Store in airtight container.


The problem with this cookie, however, is that it’s delicious melt-in-your-mouth goodness. I ate 3 for breakfast on my way to work, 4 for lunch, and 3 more after school. Oops. Guess it’s time to make another batch!