Gluten-Free Tuesday: Lemon Cookies Recipe

1. 1

   Preheat oven to 350 u00b0F. Line rimmed baking sheet with parchment paper.

2. 2

   In small mixing bowl, whisk together dry ingredients. Set aside. In bowl of stand mixer or medium mixing bowl, cream together butter, 1/2 cup powdered sugar, and lemon zest until a thick paste forms about 30 seconds. (Use medium-high speed on a handheld mixer or medium speed on a stand mixer.) Stop mixer and scrape down bowl. Turn mixer on and cream for another 15 seconds.

3. 3

   Add dry ingredients and mix until dough forms, about twenty seconds. Add lemon juice and mix until combined. Chill dough for twenty minutes.

4. 4

   Scoop dough, about one tablespoon each, and roll into ball. Place dough on baking sheet and press dough ball down slightly. Return remaining dough to refrigerator.

5. 5

   Bake until cookies are set and slightly cracked, about 18-20 minutes. These cookies don't really darken during baking. While cookies are baking, fill an 8x8-inch pan with one pound powdered sugar. Set aside

6. 6

   Remove cookies from oven. Allow cookies to set for two minutes. Carefully transfer cookies to the pan of powdered sugar with a spatula. Bury cookies in the sugar and allow to cool.

7. 7

   Repeat with remaining dough. Remove cooled cookies from powdered sugar and shake off excess sugar.

* Per serving · 4 servings · Values may vary.