Allergy Free Lemon Shortbread Cookies

Cook Time: 10 minutes

Yield: 24 to 26 cookies

Recipe by Allergy Free Cooking, Baby! Inc.

Egg Free, Dairy Free, Soy Free, Peanut Free, and Tasteful *For Gluten Free option see end note

Shortbread cookies are a much drier cookie. They are great with dairy free milk, tea, or coffee. My daughter kept hounding me to make lemon cookies and I found that shortbread was the best way to go. These are great to make ahead of time and freeze the dough. If your dough is frozen take out a day before using and let defrost in the refrigerator.


  • • 1/2 cup of allergy free margarine or coconut spread
  • • ¼ cup coconut oil
  • • ½ cup of confectioner’s sugar
  • • 1 teaspoon vanilla
  • • 1/4 tsp salt
  • • 1 ½ cups of all-purpose flour
  • • zest of 1 lemon
  • • juice of 1 lemon
  • Gluten Free Option
  • • Substitute 1 ½ cups of Gluten Free all-purpose flour + ¼ tsp xantham gum for 1 ½ cups of all-purpose flour
  • (Tested with Bobs Mill Gluten free all purpose flour)


  1. Preheat oven to 350 degrees.
  2. Cream margarine, coconut oil, sugar, vanilla and salt.
  3. Add flour,lemon zest and lemon juice.
  4. Mix until combined. Batter might be crumbly, pour batter onto wax paper and knead into a ball.
  5. form the dough into a long cookie log. I like to wrap the dough in the wax paper and form it into a log by squeezing and rolling.
  6. Once in a log cut circles of dough and place on a cookie sheet
  7. Bake for 8 to 10 minutes. Let stand for 1 minute and remove to cooling rack.
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