Sunshine Cookies Low Sugar Gluten Free

Sunshine Cookies

I hope everyone had a lovely weekend. I know I’ve mentioned it before. But it has been sooo hot here. It’s uncomfortable to go outside. Its ironic I am sharing  my low sugar “sunshine” cookies today. But these cookies are like a welcome refreshment on a hot day. The light citrus flavors will just make you smile. I used rice flour for these cookies. Gluten free treats are always fun to share and of course I’m keeping the sugar low too.

lemon lime cookies

tea cookie recipes

What You Need

3/4 Cup butter (unsalted) at room temperature

3/4 Cup sugar

3/4 Cup Sugar substitute (I use Splenda) or you can use white sugar

1 Tbsp. lime zest (2 large limes, zested)

1 Tbsp. lemon zest (1 large lemon zested)

1 egg, at room temperature

2 Tbsp. lime juice

3 Tbsp. lemon juice

1 tsp. vanilla extract

1 3/4 Cups rice flour (plus extra for dusting)

1/2 Cup cornmeal

1 tsp. Baking powder

1/2 tsp. Baking soda

1/4 tsp. Salt

Food processor

Parchment paper

Baking sheet

Plastic wrap

Rolling pin

Round cookie cutter or drinking glass

Wire cooling rack

Glaze ( optional)

1 1/2 Cups Sugar substitute ( I use Splenda)

1/4 Cup Cornstarch

1 Tbsp lemon juice

1-2 Tbsp water ( warm)


Food processor

Pulse dry ingredients in the food processor to create a fine powder ( resembling powdered sugar) add lemon juice and pulse, then slowly add water to reach the constancy you prefer. I add extra water so I jcan just drizzle a little bit over the top. If you prefer the “sugar” version Simply whisk lemon juice and water into powdered sugar..

Before You Start– Prepare a clean work surface. Line a baking sheet with parchment paper. Preheat the oven to 350°

Lets Make It! Combine butter, sugar substitute (or sugar), lemon zest and lime zest in the food processor and pulse until combined. Add egg, lime juice, lemon juice and vanilla and pulse until smooth. Add rice flour, cornmeal, baking powder, and salt. Pulse until it forms dough. Remove the dough from the processor and place it on the floured surface knead the dough for about 20-30 seconds. Form the dough into a ball and it wrap in plastic, and refrigerate for 30 minutes. Using the rice flour again lightly flour a work surface and rolling pin. Separate the dough in two. Roll out two large circles about (9 inches in diameter) about 1/4-inch thick. Using cookie cutter or rim of a glass to cut the dough and place them on the prepared baking sheet.  Bake until lightly golden around the edges (about 18- 20 minutes). Let cool on the baking sheet for a few minutes ( 10 minutes) and then transfer to a cooling rack to cool completely.

Makes about a dozen cookies

sunshine cookies recipe


 Do you bake with rice flour?

linking to- Creative Monday

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  1. Oh these sound delicious and I love lemon or lime flavored desserts during this time of the year, so have pinned to try. Thanks Katie!! :)

  2. These cookies look yummy Katie! I find it interesting that you used rice flour. I have never used it, so must give it a try. Thanks a lot for sharing on Creative Monday and have a wonderful day.

  3. I’m always looking for a gluten free recipe for my good friend next door!

  4. I bet you will get a visit from the cookie monster if he spies those tasty looking treats.
    Stay cool Katie!

  5. Can it be made with regular bleached wheat flour?

    • Alex I haven’t made this one with wheat flour But I don’t see any reason why not. You may want to give it a try the cornmeal and wheat flour should work together though. Hugs

  6. Yum! These sound so tasty! Can’t wait to try! :)

  7. They look scrumptious!

  8. These sound delicious!
    Hope you are having a great week!

  9. Mmm…they looks heavenly.

  10. Katie those looks so yummy. I am looking for a low sugar treat so I am going to try this for sure!
    The Adored Home

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