Lemon Shortbread Cookies - Gluten Free & Quick


  • Bob’s Mill Gluten Free Shortbread Cookie Mix (Here)
  • 1-1/2 (3/4 cup) unsalted butter, cut into 8 pieces
  • 1 egg yolk
  • 2 tablespoons water + 2 additional tablespoons if needed
  • 1 tablespoon Lemon Zest or ¼ tsp Pure Lemon Oil (King Arthur Flour, Here) – Add more to liking

Chocolate Dip

  • 1 cup semi-sweet chocolate chips (Equal Exchange, Here
  • 1-2 teaspoons coconut oil


  1. Preheat oven 375 degrees. Line 2 baking sheets with parchment paper.
  2. Prepare cookie dough by following the mixing directions on the package only add the lemon zest after the egg yolk and water.
  3. Massage dough until very smooth. Dough will be crumbly so add the additional 2 tablespoons of water, 1 tablespoon at a time, if needed. I added 1 tablespoon to my liking.
  4. Divide the dough in half and wrap one with plastic wrap.
  5. Place remaining dough on parchment paper, then top with plastic wrap. Roll to ¼- inch and cut with 2 inch cookie cutter (I got 45 cookies), and place 1 inch apart on baking sheet. Reroll scraps of dough; reroll to make additional cookies.
  6. Bake in the middle of the oven 12-15 minutes, or until the cookies start to brown around the edges.
  7. Remove from oven and wait 10 minutes before transferring cookies from baking sheet to a wire rack. Cool completely.
  8. When cooled, prepare the chocolate dip. Line two baking sheet with parchment paper. In a small microwavable bowl, combine the chocolate chips and coconut oil. Microwave at 15 second intervals until melted. Dip ½ of each cookie into the chocolate mixture and allow excess to drip off. Place each cookie on the baking sheet. Place the filled cookie sheet in the refrigerator for 20 minutes or until the chocolate has hardened.
  9. Enjoy!