Ingredients
Method
- Preheat oven to 350F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the gluten-free flour blend, baking powder, and kosher salt.
- In a large bowl, cream together the butter and granulated sugar for 1-2 minutes until light and fluffy.
- Add the egg, lemon juice, lemon zest, and vanilla extract. Mix until combined.
- Add the dry ingredients and mix until no more streaks of flour remain.
- Scoop into 18 equal portions (about 1 oz. each), and roll into balls.
- In a small bowl, combine granulated sugar and lemon zest. Roll the dough balls into the sugar mixture and set on the prepared baking sheets, leaving about 2 inches between each ball.
- Bake at 350F for 7-8 minutes, until edges are set and the top of the cookies are no longer shiny. Do not overbake.
Notes
- For the most intense lemon flavor, use fresh lemons and avoid bottled lemon juice. The zest carries most of the aromatic oils.
- Do not overbake these lemon cookies; they will seem slightly underdone when you remove them from the oven but will set as they cool. Overbaking leads to dry, crumbly cookies.
- Store leftover cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Thaw at room temperature or warm gently. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Do not overbake these lemon cookies; they will seem slightly underdone when you remove them from the oven but will set as they cool. Overbaking leads to dry, crumbly cookies.
- Store leftover cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Thaw at room temperature or warm gently. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.