Glazed Lemon Cookies (Gluten-Free)
Ingredients
- 3/4 Cup Butter 12 TBSP, Softened
- 1 Cup Granulated Sugar
- 1 Egg Large
- 1 TSP Vanilla Extract
- 2 Cups Gluten-Free All Purpose Flour I used Bob's Red Mill
- 1 TSP Xanthan Gum
- 1/2 TSP Baking Soda
- 1/4 TSP Salt
- 1 TBSP + 1 TSP Lemon Zest Finely Grated
- 1 1/4 Cup Confectioners' Sugar
- 2-3 TBSP Lemon Juice
Instructions
- Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
- In a stand mixer, or with an electric hand mixer, cream together the butter and granulated sugar on medium/high speed for about 3 minutes, until fluffy.
- Add in egg, vanilla, and 1 TBSP lemon zest and beat until combined.
- In a separate bowl, whisk together flour, xanthan gum, baking soda, and salt.
- Slowly add the flour mixture to the butter on low speed. Once all of the flour mixture is added, increase speed to medium/high and beat until combined.
- Using a cookie scoop, or a 1 TBSP measure, roll tablespoonfuls of dough into balls and place on cookie sheet 2 inches apart.
- Bake, 1 cookie sheet at a time, for 15 to 17 minutes.
- Remove from oven and let the cookies cool on pan for 5 minutes and then place cookies on a cooling rack to cool completely.
- While cookies are cooling, make the glaze. Whisk together the confectioners' sugar, 1 TSP lemon zest, and about 2 TBSP of lemon juice. If glaze is too thick to spread on cookies, add another TBSP of lemon juice.
- Spread glaze over all the cookies and allow cookies to set for about 20 to 30 minutes. Enjoy!
