Lemon Glazed Ginger Cookies (Gluten-Free Recipe)
35 min
2 hrs



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 large Land O Lakes® Egg




1 cup powdered sugar

4 to 5 teaspoons lemon juice

How to make

  1. STEP 1

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

  2. STEP 2

    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.

  3. STEP 3

    Heat oven to 350ºF.

  4. STEP 4

    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.

  5. STEP 5

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

Tip #1

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.

Tip #2

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.


2Fat (mg)
15Cholesterol (mg)
65Sodium (mg)
15Carbohydrates (g)
0Dietary Fiber
1Protein (g)


Explore reviews from
our online community

  September 14, 2015

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.

— says Daniel
Test Kitchen Comment September 17, 2015

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!

— says mallory
  August 12, 2010

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.

— says Linda
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