Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large (50g) egg, room temperature
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/2 cups (210g) gluten-free baking flour
  • 1/2 cup (55g) almond flour
  • 1 tsp (5g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (60g) granulated sugar
  • 1/2 cup (60g) powdered sugar

Instructions:

  1. Cream the softened butter and 3/4 cup granulated sugar in a large bowl until pale and fluffy.
  2. Beat in the egg, lemon juice, lemon zest, and vanilla extract, scraping down the sides of the bowl to ensure the mixture is fully emulsified.
  3. In a separate medium bowl, whisk together the gluten-free baking flour, almond flour, baking soda, and salt.
  4. Slowly add the dry ingredients to the wet ingredients on low speed, mixing just until flour streaks disappear.
  5. Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours to control the spread and ensure the crinkle effect.
  6. Scoop the chilled dough into balls using a small cookie scoop.
  7. Double-dredge each cookie ball by rolling it first in granulated sugar and then in powdered sugar to create a white contrast barrier.
  8. Place cookies on parchment-lined baking sheets and bake for 10 minutes.