How to Make Gluten-Free / Dairy-Free Iced Cherry Cookies

by Meghan K


  • Cookies
  • ½ Cups Vegetable oil
  • ½ Cups Sugar
  • 1 Egg yolk
  • 1 Teaspoon Pure vanilla extract
  • 1 Finely grated zest of 1 lemon
  • 1 ½ Cups Gluten-free flour
  • ½ Cups Maraschino cherries, dried and chopped
  • Icing
  • ½ Cups Confectioner's sugar
  • 1 ½ Tablespoons Freshly squeezed lemon juice
  • 3 Drops maraschino cherry liquid
  • Instructions

    Step 1

    This is a special treat for anyone eating gluten-free! -

    Step 2

    Preheat oven to 350 degrees F. Lightly grease 2 baking sheets. If your cherries aren't already dried, try drying them in the oven. I don't know if this is how you dry cherries but it's how I did it.

    Step 3

    Cream together the oil and sugar until pale, about 2 minutes.

    Step 4

    Add the egg yolk, lemon zest, and vanilla. Mix well.

    Step 5

    Stir in the flour, add the chopped cherries, and mix with your hands until it forms a soft dough.

    Step 6

    Lightly flour a surface, roll out the dough to 1/4 inch thickness, and cut with desired cookie cutters. Note: Gluten-free dough can be crumbly & hard to work with. Use more flour if things get sticky!

    Step 7

    Place the cookies on prepared baking sheets. Re-roll and trimmings and cut more cookies. Bake the cookies for 15 minutes or until they are just beginning to color around the edges.

    Step 8

    Mix the confectioner's sugar with the lemon juice and maraschino cherry juice until it becomes a smooth paste. Start with less lemon juice and taste to get desired flavor.

    Step 9

    Drizzle this over the cooled cookies and let stand for about 30 minutes until the icing sets. Enjoy!