The Best Gluten Free Italian S Cookie Recipe

Love a crisp and delicious cookie? Looking for something with a hint of citrus to add to your cookie tray? Then you will love the best gluten free Italian S cookie recipe.

The best gluten free Italian S cookie recipe makes buttery cookies with a crisp exterior and a delicious citrus kick. The cookies are lovely on their own; however, the glaze takes the flavour up a notch.

While I used a classic lemon flavour, know that you can change it up, and use orange if you prefer.

This recipe can also be made dairy-free with a few substitutions.

The best gluten free Italian S cookie recipe is the fourth recipe in our second annual Gluten-Free Holiday Dessert Recipe series. Previously, we shared a round-up of holiday desserts from last year’s series, the best gluten-free tiramisu recipe, and the best gluten-free shortbread thumbprint cookie recipe. Every Tuesday, we will be sharing a new gluten-free holiday recipe until December 20th, 2022.

The Best Gluten Free Italian S Cookie Recipe

Ingredient

For the Cookie:

• 2 cups of Bob’s Red Mill Gluten Free 1-to-1 Flour – you can use any gluten free cup-for-cup flour you like that includes xantham gum
• 1/2 cup of butter (you can use a non-dairy alternative)
• 2 large eggs
• 4 tsp baking powder
• 1 tsp gluten free lemon extract
• 3/4 cup of sugar

For The Glaze:

• 2 tsp lemon juice
• 1 1/2 c icing sugar
• 3 tbsp milk or cream (you can use a non-dairy alternative)
• 1 tbsp butter or a non-dairy alternative (this is optional)

Directions

For the Cookie:

• Using a stand mixer or hand mixer, cream butter and sugar together until light in colour and fluffy.

Tip: This takes much longer than you might expect. You want the butter/sugar mixture to be light in colour, and not grainy to the touch. This can take between 5-10 minutes.

Tip: Stop halfway through mixing and using a silicone spatula, scrape down the sides of the bowl and the bottom of the bowl.

• Add one egg to the butter and sugar mixture.
• Beat until combined.
• Proceed to add in the other egg and beat again.
• To the batter, add the lemon extract and beat well.
• Again, using a silicone spatula, scrape down the sides, and bottom of the bowl.
• In a separate bowl, whisk together the gluten free flour, and baking powder.

Tip: Whisking helps to aerate the flour and remove any lumps. Using a whisk is the same as sifting the flour, but much less messy.

• With the stand mixer or hand mixer on low, slowly add the flour mixture to the butter and sugar mix.
• Once the flour is all in the bowl, scrape down the bottom and sides of the bowl.
• Mix the batter well so that everything is combined.
• The dough will be very soft- don’t be concerned, this is the texture of the dough.
• Lay two pieces of plastic wrap (slightly overlapping each other) on your work surface.
• Turn the batter out onto the plastic wrap, cover well and place in the fridge for at least 30 minutes.
• Take the dough out of the fridge, when it is pliable but still cool, start shaping the dough.
• Using a cookie scoop or a teaspoon, portion your dough into 1-inch balls.
• Line a rimmed cookie sheet with parchment paper.
• One at a time, roll each 1-inch ball into a 3-inch long.
• Place one end of the log down on your prepared cookie sheet and form an “s” shape.

Tip: You may need to dust your hands with flour if the dough is a little sticky.

Tip: If you find the dough is sticky and hard to shape, you can place the dough balls in the fridge in a Tupperware container for 10 minutes or so.

• Space the cookies out on the cookie sheet as they will puff slightly and you don’t want them touching.
• Bake at 350° F degrees for 7 to 8 minutes or until the bottom is a light golden brown.
• Cool cookies on a wire rack.
• This recipe makes approximately 55 cookies

For The Glaze

• Mix lemon juice, milk or cream, and icing sugar in a bowl.
• Beat well, so there aren’t any lumps.
• Taste the glaze and adjust it to your liking.
• The glaze should be thick enough to slowly run off a spoon, but not be runny.

Tip: For a stiffer glaze, add more icing sugar.

Tip: If you add extra flavouring you may need to add more icing sugar, so it is not too runny.

Tip: If you want to mellow the taste of your glaze, slightly beat in a tablespoon of butter or a non-dairy alternative.

• Place cooled cookies back on the parchment-lined baking sheet, or a baking sheet lined with wax paper. The cookies should be close, but not touching.
• Using a spoon drizzle, the glaze over the cookies.
• Allow the glaze to fully dry.
• Place cookies in an airtight container, between layers of wax paper.
• Cookies will last a few weeks in an airtight container.

Tip: You can even freeze leftover cookies, they can last up to a month in the freezer if wrapped well.

Making the best gluten free Italian S cookie recipe is an easy way to add variety to your cookie trays, or even a cookie-baking night. It is a great recipe to make to share as you get so many out of one recipe. This recipe is ideal for cookie swaps, and bake sales, as well.

So stay tuned and check back on Tuesdays, to see what desserts we are whipping up. To truly impress your guests!

What is your favourite gluten-free holiday dessert recipe?

Let us know in the comments below.

And if you would like to share a picture of any of your dessert creations, please tag us, to encourage our other members to give these recipes a try!

The secret ingredient in baking is always love.

🎄 Happy Holiday Baking! 🎄

The Best Gluten Free Italian S Cookie Recipe

Print Recipe/Tips

Serves: 55 cookies

Nutrition facts: 200 calories 20 grams fat

Ingredients

For the Cookie:

• 2 cups of Bob's Red Mill Gluten Free 1-to-1 Flour - you can use any gluten free cup-for-cup flour you like that includes xantham gum
• 1/2 cup of butter (you can use a non-dairy alternative)
• 2 large eggs
• 4 tsp baking powder
• 1 tsp gluten free lemon extract
• 3/4 cup of sugar

For The Glaze:

• 2 tsp lemon juice
• 1 1/2 c icing sugar
• 3 tbsp milk or cream (you can use a non-dairy alternative)
• 1 tbsp butter or a non-dairy alternative (this is optional)

INSTRUCTIONS/NOTES/TIPS

For the Cookie:

• Using a stand mixer or hand mixer, cream butter and sugar together until light in colour and fluffy.
• Tip: This takes much longer than you might expect. You want the butter/sugar mixture to be light in colour, and not grainy to the touch. This can take between 5-10 minutes.
• Tip: Stop halfway through mixing and using a silicone spatula, scrape down the sides of the bowl and the bottom of the bowl.
• Add one egg to the butter and sugar mixture.
• Beat until combined.
• Proceed to add in the other egg and beat again.
• To the batter, add the lemon extract and beat well.
• Again, using a silicone spatula, scrape down the sides, and bottom of the bowl.
• In a separate bowl, whisk together the gluten free flour, and baking powder.
• Tip: Whisking helps to aerate the flour and remove any lumps. Using a whisk is the same as sifting the flour, but much less messy.
• With the stand mixer or hand mixer on low, slowly add the flour mixture to the butter and sugar mix.
• Once the flour is all in the bowl, scrape down the bottom and sides of the bowl.
• Mix the batter well so that everything is combined.
• The dough will be very soft- don't be concerned, this is the texture of the dough.
• Lay two pieces of plastic wrap (slightly overlapping each other) on your work surface.
• Turn the batter out onto the plastic wrap, cover well and place in the fridge for at least 30 minutes.
• Take the dough out of the fridge, when it is pliable but still cool, start shaping the dough.
• Using a cookie scoop or a teaspoon, portion your dough into 1-inch balls.
• Line a rimmed cookie sheet with parchment paper.
• One at a time, roll each 1-inch ball into a 3-inch long.
• Place one end of the log down on your prepared cookie sheet and form an "s" shape.
• Tip: You may need to dust your hands with flour if the dough is a little sticky.
• Tip: If you find the dough is sticky and hard to shape, you can place the dough balls in the fridge in a Tupperware container for 10 minutes or so.
• Space the cookies out on the cookie sheet as they will puff slightly and you don't want them touching.
• Bake at 350° F degrees for 7 to 8 minutes or until the bottom is a light golden brown.

• Cool cookies on a wire rack.

• This recipe makes approximately 55 cookies

For The Glaze:

• Mix lemon juice, milk or cream, and icing sugar in a bowl.
• Beat well, so there aren't any lumps.
• Taste the glaze and adjust it to your liking.
• The glaze should be thick enough to slowly run off a spoon, but not be runny.
• Tip: For a stiffer glaze, add more icing sugar.
• Tip: If you add extra flavouring you may need to add more icing sugar, so it is not too runny.
• Tip: If you want to mellow the taste of your glaze, slightly beat in a tablespoon of butter or a non-dairy alternative.
• Place cooled cookies back on the parchment-lined baking sheet, or a baking sheet lined with wax paper. The cookies should be close, but not touching.
• Using a spoon drizzle, the glaze over the cookies.
• Allow the glaze to fully dry.
• Place cookies in an airtight container, between layers of wax paper.
• Cookies will last a few weeks in an airtight container.

NOTES/TIPS

• Tip: You can even freeze leftover cookies, they can last up to a month in the freezer if wrapped well.

Did You Try This Recipe or These Tips?

How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

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