GLUTEN FREE LEMON COOKIES RECIPES

Steps:

• Preheat oven to 350F. Line to baking sheets with parchment paper and set aside.
• In a medium mixing bowl, whisk together the gluten-free flour blend, baking powder, and kosher salt. Set aside.
• In a large mixing bowl, cream together the butter and granulated sugar, for 1-2 minutes or until light and fluffy.
• Add the egg, lemon juice, lemon zest, and vanilla extract. Mix until combined.
• Add the dry ingredients and mix until combined and no more streaks of flour remain.
• Scoop into 18 equal portions (about 1 oz. each), and roll into balls, about the size of ping pong 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 - the cookies will continue baking a few minutes on the pan after it is removed from the oven.
• Let cool for 10-15 minutes before glazing.
• To make the glaze, combine powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. The glaze should be on the thicker side, but still easy to drizzle.
• Drizzle the glaze over the lemon cookies and allow to set.

Steps:

• In a small bowl, whisk together the flour, baking powder, and salt; set aside.
• In the bowl of a stand mixer, cream sugar and butter.
• Beat in the egg, vanilla, and zest (flavouring if using).
• Add the dry ingredients, mixing enough to combine.
• With your hands, knead in enough of the potato starch to make the dough easy to handle.
• Roll into 2-teaspoon sized balls, pressing your finger in the middle to make a dent.
• Bake in on a parchment-paper lined sheet in a preheated 350°F oven for about 10-13 minutes until very lightly browned.
• Reinforce the dents with your finger before they cool.
• Fill the dents with lemon curd once cool.
• Enjoy!