Step 1

*PLEASE READ NOTES FIRST!* then preheat your oven to 325F.

Step 2

Cream butter (or dairy free margarine) and sugar together until well combined.

Step 3

Add egg, salt,(omit salt if your butter/margarine has salt) vanilla, lemon zest and lemon juice to the mixture and mix briefly to combine.

Step 4

In a separate bowl mix together the flour, xanthan gum, baking powder, you want to make sure the gum is evenly distributed.

Step 5

Add the flour slowly to the butter and sugar and mix together, don't forget to scrape the sides and bottom of the bowl and make sure it's all incorporated.

Step 6

Chill cookie dough for at least 30 minutes or until it firms up a bit.

Step 7

Use a cookie scoop to drop tablespoon sized balls of cookie dough onto a parchment lined baking sheet.

Step 8

Flatten each cookie with the your hand to about 1/4th to 1/2 inch thick.

Step 9

Bake the gluten free lemon cookies for 12 -15 minutes.

Step 10

Allow the lemon cookies to cool a little before transferring from baking sheet onto a cooling rack.

Step 11

You can dust the cookies with powdered sugar or drizzle a little lemon glaze on them.

Step 12

Cookies are best eaten fresh within a day or two, you can freeze them.

Step 13

Mix the powdered sugar with the lemon juice, it will have a runny consistency.

Step 14

drizzle the lemon glaze over fully cooled cookies and let them sit for the glaze to set.