Ingredients:

  • 1/2 cup (113g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 tbsp (6g) lemon zest
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/2 cups (210g) gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 cup (50g) superfine almond flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) fine sea salt
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1/2 tsp (2.5ml) lemon extract

Instructions:

  1. Place granulated sugar and lemon zest in a bowl. Use fingertips to rub the zest into the sugar for 2 minutes until fragrant and slightly damp.
  2. Add softened butter to the lemon sugar and beat on medium-high until pale and fluffy (about 3 minutes).
  3. Mix in the egg, lemon juice, and vanilla extract; beat until smooth and well-combined.
  4. In a separate bowl, whisk together the gluten-free flour blend, almond flour, baking soda, and salt to remove clumps.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain.
  6. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough (approximately 1.5 tbsp per cookie) onto lined baking sheets, spacing them 2 inches apart.
  7. Bake for 10–12 minutes.