Ingredients:

  • 2 cups (280g) 1:1 Gluten-Free Flour Blend (with xanthan gum)
  • ½ cup (115g) Dairy-Free Butter, softened
  • ¾ cup (150g) Granulated Sugar
  • 1 large Egg, room temperature
  • 2 tbsp (12g) Fresh Lemon Zest
  • 1 tsp (5ml) Vanilla Extract
  • 1 tsp (5g) Baking Powder
  • ¼ tsp (1.5g) Salt
  • 1 cup (120g) Powdered Sugar
  • 2 tbsp (30ml) Fresh Lemon Juice
  • 1 tsp (5ml) Dairy-Free Milk

Instructions:

  1. Preheat oven to 350°F (175°C). In a large bowl, beat the softened dairy-free butter and granulated sugar together until the mixture is pale and fluffy.
  2. Add the egg, lemon zest, and vanilla extract to the butter mixture, beating until smooth and fully emulsified.
  3. In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour streaks disappear.
  5. Line a baking sheet with parchment paper. Use a cookie scoop to drop rounded tablespoons of dough about 2 inches apart.
  6. Bake for 10–12 minutes until edges are barely golden and centers remain soft. Cool on the pan for 5 minutes before transferring to a wire rack.
  7. Whisk powdered sugar and lemon juice (and dairy-free milk if needed) in a small bowl until smooth. Spoon the glaze over cooled cookies.