Gluten-Free Lemon Glazed Ginger Cookies Recipe

Lemon Glazed Ginger Cookies (Gluten-Free Recipe)

These soft ginger cookies are a special treat and are gluten-free.

35 min. prep time
24 cookies
151 Rating



1 cup Gluten-Free Flour Blend (see below)
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup firmly packed brown sugar
1/4 cup Land O Lakes® Butter, softened


1 cup powdered sugar
4 to 5 teaspoons lemon juice


Combine gluten-free flour blend, ginger, baking soda, cinnamon and salt in bowl; set aside.

Combine brown sugar and butter in another bowl; beat at medium speed until creamy. Add egg; continue beating until smooth. Add gluten-free flour blend mixture; beat at low speed until well mixed. Cover; refrigerate 1 hour or until chilled.

Heat oven to 350ºF.

Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto parchment paper-lined cookie sheets. Bake 8-9 minutes or until just golden brown around edges. Cool on cookie sheets 1 minute; remove to cooling rack. Cool completely.

Combine powdered sugar and enough lemon juice for desired glazing consistency in bowl. Drizzle glaze over cooled cookies.

Recipe Tip

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition Facts (1 cookie)

Calories: 80

Fat: 2g

Cholesterol: 15mg

Sodium: 65mg

Carbohydrates: 15g

Dietary Fiber: 0g

Protein: 1g

Recipe #14871©2010Land O'Lakes, Inc.

Recipe Comments & Reviews

Years ago I ate some ginger cookies that were made with fresh rather than dry ginger. I would like to use fresh ginger grated in this recipe too. Can you recommend how to do this. Thanks.
Test Kitchen Comment


Hi Daniel - freshly grated gingerroot would be a great addition to this recipe! We'd suggest substituting 2 teaspoons of gingerroot in place of the ground ginger called for in the recipe. Happy baking!
Posted September 17, 2015
This is an excellent receipe though I did not make the icing - cookies are great without it and did not need the added calories. Very easy to make, refridgerating for 1 hour is a must or the cookies will stick to your hands when rolling.

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