Ingredients:

  • 113g unsalted butter, softened
  • 150g granulated sugar
  • 1 large (50g) egg, room temperature
  • 6g fresh lemon zest
  • 280g 1:1 gluten-free baking flour
  • 3g baking soda
  • 1.5g salt
  • 30g granulated sugar
  • 1g lemon zest

Instructions:

  1. Beat the softened butter and 150g sugar on medium-high until the mixture looks pale and fluffy (about 2–3 minutes).
  2. Mix in the egg and 6g lemon zest, beating until fully incorporated and smooth.
  3. In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
  4. Gradually add the flour mixture to the wet ingredients. Mix on low speed just until no streaks of flour remain.
  5. Scoop rounded tablespoons of dough and roll them into 1-inch balls.
  6. Roll each ball in the mixture of 30g sugar and 1g lemon zest until evenly coated.
  7. Place balls 2 inches apart on parchment-lined baking sheets.
  8. Bake at 350°F (175°C) for 10–12 minutes.
  9. Remove from oven when edges are barely set and centers look slightly underbaked; let them firm up on the hot pan.