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Gluten-Free Bisquick Lemon Drop Cookies

Anne enjoys developing gluten-free recipes and offering advice on how to make a gluten-free diet easy and affordable.

These bright lemon drop cookies are perfect for summer.

These bright lemon drop cookies are perfect for summer.

Gluten-Free Bisquick Makes Great Cookies

Gluten-free baking is getting much easier with the advent of versatile baking mixes. For a while now, I've been substituting gluten-free Bisquick in all of my old cake recipes with great success. I use an equal measure of the baking mix to whatever flour was called for in the original recipe, and then I leave out the leavening agents and salt from the original recipe since they're already included in the mix.

Gluten-free Bisquick is similar to regular Bisquick but differs in the fact that it doesn't contain fat like the regular variety. This makes it behave more like a self-rising flour, in my opinion.

It's Easy to Use as a Substitute

Recently, I've ventured into converting some of my old cookie recipes to see if gluten-free Bisquick would work as well. I'm happy to report that it works wonderfully as long as the original cookie recipe had originally called for a leavening agent like baking soda or powder. Again, I simply used an equal substitution to the flour measurement in the original recipe and left out the leavening agents and salt since they are already included in the mix.

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Here's a perfect example of cookie success, my friends.

Easy Bisquick Lemon Drop Cookies

Ingredients for 2 Dozen Cookies

  • 1/2 cup butter (1 stick), well softened
  • 1/2 cup sugar
  • 1 egg
  • 1 1/2 cups gluten-free Bisquick
  • 1 lemon (zest and juice)
  • 3/4 of a cup of powdered sugar
  • yellow decorating sugar, optional


  1. Preheat the oven to 350°F (or 175°C).
  2. Cream together the butter and sugar until fluffy, then add the egg and the zest of 3/4 of the lemon. Beat until you have a homogenized mixture.
  3. Add the gluten-free Bisquick and mix until you have a stiff dough.
  4. Roll tablespoons of the dough into balls and place them onto an ungreased cookie sheet, then flatten slightly with your palm to reach a 1/2-inch thickness.
  5. Bake the cookies for 16 to 18 minutes or until golden around the edges.
  6. To make the glaze, mix together 1/4 of the lemon zest with the juice of 1/2 the lemon (or about 1 1/2 tablespoons) and the powdered sugar and stir until smooth.
  7. Dip the cookies into the glaze and allow the excess to drip off before placing the cookie back onto the wire rack. Have a cookie sheet or paper towels beneath the rack to catch any dripping glaze.
  8. Sprinkle the yellow sugar onto the cookies while the glaze is still wet. You'll want to sprinkle after every 3 to 4 cookies since the surface dries pretty quickly. Allow the glaze to dry completely before serving.

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