Soft Lemon Sugar Cookies (Gluten-Free) ©

Bright, zesty gluten-free lemon sugar cookies kissed with fresh lemon zest and a sweet lemon glaze—these are the kind of bakery-style treats that make any afternoon feel special. Soft at the center with just enough crisp at the edge, each cookie gets a glossy finish from the lemon glaze that brings tang and sweetness in perfect balance. Ideal for spring gatherings, gifting, or just because, they’re easy to make and even easier to love.

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SERVINGS: 24 Cookies (3 inch cookies)

PREP TIME: 15 MIN

CHILL TIME: 3 HRS

COOK TIME: 10-12 MIN

TOTAL TIME: 3HRS 25MIN

INGREDIENTS

Lemon Cookie Dough

• 1 Cup Potato starch (167g)

• 1/2 Cup + 1 Tablespoon Cornstarch (75g)

• 1/2 Cup + 2 Tablespoons Tapioca flour/starch (69g)

• 2 Teaspoons Baking powder double-acting

• 1 Teaspoon salt

• 2 Teaspoons Xanthan gum

• 1/2 cup Butter (softened)

• 1 cup Granulated Sugar

• 2 Whole Eggs

• 1 Teaspoon Vanilla Extract

• 1 Tablespoon freshly grated lemon zest (1 whole lemon)

• 2 Tablespoons fresh lemon juice

  Lemon Glaze

• 2 Cups confectioners' sugar (powdered)

• 2 Tablespoons finely grated lemon zest

• 1/3 Cup fresh lemon juice

DIRECTIONS

Make Lemon Cookies

1. Combine dry ingredients and lemon zest together. Set aside.

2. Using a stand mixer, cream butter and sugar together on medium high until light and fluffy. About 1 minute.

3. Add eggs, vanilla and lemon juice to butter-sugar mixture. Mix on medium until well combined, about 30 seconds.

4. Add dry ingredients. Blend on high until well combined, scraping the bowl at least one time. The batter will look glossy and doughy like a thick cake batter

5. Leave dough in bowl covered and place in the refrigerator for 3 hours.

6. After dough has been in the refrigerator for 3 hours, you will need to prepare two large cookie sheets lined with parchment paper.

7. Preheat oven to 375°F.

8. Remove dough from the refrigerator. Scoop out balls of cookie dough. Keep 2-inches apart. Do not flatten. Place 12 dough balls on each cookie sheet.

9. Return one cookie sheet to the refrigerator until ready to bake.

10. Bake for 10-12 minutes for 3 inch cookies. They will be soft and look doughy in the middle when you take them out of the oven. They will have a slight rise in the center.

11. Leave on pan for 5 minutes, then remove to a cooling rack.

12. Cool completely before applying the glaze.

    Make Lemon Glaze

13. In a medium bowl, whisk together powdered sugar, lemon zest and juice until smooth.

14. Use a spoon to ladle the glaze on top of each cookie.

15. Refrigerate the cookies on parchment covered cookie sheets until glaze is set.

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NOTES:

• You can make half the cookies and store the rest of the dough in the refrigerator tightly covered for up to a week.

• You can also freeze the dough for about a month in a freezer bag. Thaw in the refrigerator until pliable enough to make the cookies.