I was super excited to get to bake cookies for a stranger and send them off for the Great Food Blogger Cookie Swap! I’m such a dork. I got paired with 3 other vegans, and one was gluten free! I decided since I never posted this recipe last year (my “award winning” recipe!) that I would do so this year and use it in my cookie swap.

Making these gluten free was a bit of a challenge. This cookie is all about texture and I’m still married to the all-purpose flour texture. There is also a slight aftertaste since the cookies aren’t spiced or in your face with flavour. But really, it is nice to have something different and I hope my swap partner will enjoy being able to eat cookies with her family.

Anginetti (Italian Lemon Drop Cookies) GF Version

Ingredients

COOKIE

  • 1/2 cup sugar
  • 1/4 cup vegetable shortening
  • 3 egg replacers I use Bob's Red Mill
  • 1 1/2 teaspoons lemon extract
  • 2 cups Bob's Red Mill GF all-purpose flour
  • 1/4 tsp xantham gum
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt

FROSTING

  • 3 cups confectioners' sugar
  • 1/4 cup water
  • 1 teaspoon lemon extract

Instructions

  • Preheat oven to 350°F.
  • For cookies, cream together sugar and shortening.
  • Add egg replacer and lemon extract and beat well.
  • Add flour, baking powder and salt; Mix well. The dough should be soft and sticky.
  • With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
  • Bake for about 12-15 minutes, or until firm and lightly brown.
  • Remove cookies from cookie sheet and allow to cool completely on wire racks.
  • For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
  • Frost the tops of each cookie with a metal spatula.
  • Allow cookies to dry before stacking.
  • Store in an airtight container.

Anginetti (Italian Lemon Drop Cookies) GF Version

Ingredients

COOKIE

  • 1/2 cup sugar
  • 1/4 cup vegetable shortening
  • 3 egg replacers I use Bob's Red Mill
  • 1 1/2 teaspoons lemon extract
  • 2 cups Bob's Red Mill GF all-purpose flour
  • 1/4 tsp xantham gum
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt

FROSTING

  • 3 cups confectioners' sugar
  • 1/4 cup water
  • 1 teaspoon lemon extract

Instructions

  • Preheat oven to 350°F.
  • For cookies, cream together sugar and shortening.
  • Add egg replacer and lemon extract and beat well.
  • Add flour, baking powder and salt; Mix well. The dough should be soft and sticky.
  • With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
  • Bake for about 12-15 minutes, or until firm and lightly brown.
  • Remove cookies from cookie sheet and allow to cool completely on wire racks.
  • For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
  • Frost the tops of each cookie with a metal spatula.
  • Allow cookies to dry before stacking.
  • Store in an airtight container.

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