Easy Gluten Free Lemon Cookies for 24

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until pale and fluffy. Beat in the egg, lemon juice, lemon zest, and vanilla extract until smooth.
3. In a separate bowl, whisk together the almond flour, gluten-free flour blend, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined.
4. Transfer the dough to the refrigerator to chill for 30 minutes.
5. While the dough chills, combine the powdered sugar and 1 tsp lemon zest in a small bowl.
6. Scoop 1 tablespoon of chilled dough, roll into a 1-inch ball, and roll generously in the lemon-sugar mixture until heavily coated.
7. Place cookies 2 inches apart on prepared sheets and bake for 8–10 minutes until edges are set and the tops have a cracked appearance.