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1
Preheat oven to 350EsF.
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2
Line your baking sheets with parchment or a silpat mat and set aside.
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3
In a large bowl, mix together all the flours, xanthan gum, baking soda, baking powder, and salt and set aside.
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4
Using a mixer, beat the butter and cream cheese until well combined and smooth.
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5
Add the sugar and combine until smooth yet fluffy.
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6
Add the egg, vanilla, and lemon.
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7
Mix until combined.
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8
In a large bowl, add the dry ingredients gradually.
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9
Allow them to incorporate after every addition before adding more.
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10
I use a cookie scoop to get evenly sized cookies.
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11
Place the extra sugar on a plate or in a bowl.
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12
You want them to be a rounded tablespoon.
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13
Roll the dough into a ball the sugar til coated on all around.
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14
Place on a baking sheet 2 inches apart.
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15
Bake 9-12 minutes.
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16
My bake time was 7 minutes, turn, and 4 minutes.
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17
You want them to be SLIGHTLY browned on the edges.
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18
Allow to cool on the baking sheet for a few minutes.
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19
Transfer to a cooling rack.
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20
While most cookies are best right out of the oven, sugar cookies, in my opinion, are an exception.
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21
I think they're much better once completely cooled.
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22
Even better the next day actually.
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23
Something about how they rest I guess.
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24
Plus the flavors all seem to come together better once they have cooled.
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25
Store them in an airtight container to keep them soft and chewy.
