Ingredients:

  • 1 cup (225g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (6g) fresh lemon zest
  • 1 tsp (5ml) pure vanilla extract
  • 2 ½ cups (310g) gluten-free 1:1 baking flour blend
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • ¼ cup (50g) granulated sugar
  • 1 tsp (2g) fresh lemon zest

Instructions:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Combine 1/4 cup sugar and 1 tsp lemon zest in a small bowl, rubbing them together with fingers until fragrant.
  2. Beat room-temperature butter and 1 cup granulated sugar on medium-high speed for 2-3 minutes until pale and fluffy. Beat in lemon zest, lemon juice, vanilla extract, and egg until smooth and glossy.
  3. In a separate medium bowl, whisk together gluten-free flour blend, baking soda, and salt. Gradually add the dry mixture to the wet ingredients on low speed, mixing just until combined.
  4. Portion dough into 1.5 tablespoon balls using a cookie scoop. Roll each ball between palms and toss in the lemon sugar coating until fully encrusted.
  5. Place cookies 2 inches apart on prepared sheets. Bake for 9-11 minutes until edges are barely set and centers look slightly underbaked. Cool on the pan for 5 minutes before transferring to a wire rack.