Spring is almost here but sadly it has not felt that way lately with all the snow storms that have been passing through! With another storm upon us and really wanting spring to be here sooner than later I decided to make some lemon sugar cookies. I made these gluten free but would be delicious using all purpose flour as well. The gluten eaters in the house enjoyed these as well, we had a house guest waiting out the storm with us so she could travel back to Virginia safely after the storm. We all agreed the tart frosting on the top really makes these cookies.
INGREDIENTS
1 1/2 cups gluten free flour I used Bob’s 1 for 1 baking flour
2 teaspoons baking powder
Pinch of salt
3/4 cup granulated sugar
1/2 cup unsalted butter at room temperature
1 large egg
1 teaspoon vanilla extract
1 Tablespoon fresh lemon juice
1 Tablespoon lemon zest
INGREDIENTS FOR ROLLING
1/4 cup sugar
1 teaspoon lemon zest
INGREDIENTS FOR THE GLAZE
1 cup powdered sugar
2 Tablespoon lemon juice
1 teaspoon lemon zest
DIRECTIONS
Pre heat oven to 340 degrees.
Spray your cookie sheets with non stick cooking spray and set aside.
In a medium bowl whisk together the gluten free flour, baking powder and salt. Set aside.
In another mixing bowl or in your stand mixer cream together the butter and granulated sugar for a couple of minutes, should be light and fluffy. Add the egg, lemon juice, lemon zest and vanilla extract. Mix until combined.
Add the dry ingredients and mix until just combined and there are no streaks of flour.
Scoop into 18 equal portions, I use a small cookie scoop for this but can be done by hand as well. You want them to be about the size of a ping pong ball.
In a small bowl mix together the ingredients for rolling. The granulated sugar and lemon zest. Roll the cookie dough balls completely into the sugar mixture and set them on the prepared cookie sheets 2 inches apart from each other. Spray the bottom of a glass with non stick spray and just slightly push the cookies down, not too flat though.
Bake at 340 degrees for 7-8 minutes until the edges are set and the top of the cookies are no longer shiny.
Let cool for 10-15 minutes before glazing.
To make the glaze combine the powdered sugar , lemon juice and lemon zest in a small bowl and stir until smooth. The glaze should be on the thicker side. Drizzle the glaze over the top of the cooled cookies and let the glaze set.
Enjoy!
Anne
