Golden Italian Lemon Cookies

gluten free - dairy free - soy free - corn free - nut free option
​

The coconut sugar in this traditional Italian recipe gives these delicate cookies their golden brown hue. 

---

I got misty eyed with happy tears this morning. I went to the kitchen. where Grey is always eager to help alongside me while I'm recipe creating, baking and cooking. However, today was a little different and was just another glimpse into him growing up so very quickly before my eyes.

As I gathered ingredients for one of the first Italian recipes that will be rolling out on the blog (I have a book in the same vein up my sleeve for 2020) - Grey crawled down the stairs to the living room. I thought he had abandoned ship for legos or super heroes, when not five minutes later, he returns, his akwardly-big-for-him footstool from the bathroom held in front of his little frame as he carried it towards the kitchen.

"Now I can help you!" he exclaimed excitedly as he put the stool down and pushed it against the kitchen island all on his own. 

Guys, WHERE did my baby go? This sweet moment was definitely one for the books this morning. 

We got to work on these and he surprised me again when he asked if he could crack the eggs today. Usually one of the jobs I deem "moms territory", I let him, he did GREAT and I only had to fish out a littttttttle shell. He also sat in as my model to capture a cute photo of the lemons we used. 

Seriously guys, it was the best morning which ended with sharing these DELECTABLE cookies that I remember enjoying around the holidays as a young girl who grew up in an Italian household.

These cookies are crunchy on the outside, moist and soft on the inside. They have the PERFECT hint of lemon and the glaze is sweet without overpowering the cookie to much. 

A great pairing with a warm mug of tea or a strong shot of espresso if you want to enjoy it the way my Grandma did. 

---

Golden Italian Lemon Cookies

​INGREDIENTS
(I used three lemons total for this recipe)

Lemon Cookie

• 2 cups Bob's Red Mill all-purpose gluten free flour
• 1/2 TBSP baking soda
• 1/2 TBSP cream of tartar
• 1/2 tsp sea salt
• 1/2 cup coconut sugar
• 1/4 cup vegan butter, at room temperature
• 1 egg
• 1/4 tsp vanilla
• 2 TBSP lemon juice 
• 1 TBSP lemon zest 
• 1/3 cup dairy free milk (I use almond, but any other will do if needed nut free)

Sweet Glaze

• 1 1/2 cups powdered sugar (Trader Joe's brand is corn free!) 
• 2 TBSP vegan butter, at room temperature
• 1 1/2 TBSP dairy-free milk
• 1 TBSP lemon juice, (1/2 lemon)
• 1/2 TBSP lemon zest, (1/2 lemon)

INSTRUCTIONS

• Heat oven to 375 degrees F.
  

• Combine GF flour, baking soda, cream of tartar, and salt in a medium mixing bowl and set to the side. 
  
  
• In another mixing bowl, beat together the vegan butter and coconut sugar until fluffy. 

• Add the egg and vanilla to the wet mixture. Beat until combined and smooth, scraping the sides of the bowl as needed. Add the lemon juice and lemon zest and mix to combine.
  
  
• Add half of the GF flour mixture to the wet mixture and mix well. Add the milk and mix to combine. Add the remaining flour and mix well. The dough should be sticky and tacky. 
  
  
• Use a rounded baking tablespoon to scoop the cookie dough onto parchment paper or silicone mat lined cookie sheets. 
  
  
• Bake for 11-13 minute, or until the bottom edges are golden brown.
  
  
• Remove and cool on wire rack. 
  
  
• While the cookies are cooling, in a medium mixing bowl, beat together the powdered sugar, butter, milk, lemon juice, and lemon zest for the glaze until smooth. If you want it thicker, add more powder. Thinner, add more milk. I find this blend to be the perfect thickness if you let the cookies cool completely. 
  
  
• Place the wire rack with cookies over parchment to place glaze on cookies. This WILL get messy. 
  
  
• Use a spoon to top each cookie with a heaping teaspoon of glaze. Allow the glaze time to set. 
  
  
• Serve immediately or store in an airtight container until ready to serve.