ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lemon Sugar Cookies

Photo: Oxmoor House
Hands-on time 10 mins
Total time 47 mins
Yield Serves 20 (serving size: 1 cookie)
The stark contrast between the sweet sugars and the tart lemon juice gives these cookies personality and bite. They're a great afternoon treat with coffee or tea.

Ingredients

  • 2.3 ounces brown rice flour (about 1/2 cup)
  • 1.8 ounces almond meal flour (about 1/2 cup)
  • 1.05 ounces tapioca flour (about 1/4 cup)
  • 1.3 ounces potato starch (about 1/4 cup)
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 4 tablespoons butter, softened
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated lemon rind
  • 2 large egg yolks

Nutrition Information

  • calories 105
  • fat 4.1 g
  • satfat 1.7 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 1.1 g
  • carbohydrate 16.7 g
  • fiber 0.6 g
  • cholesterol 25 mg
  • iron 0.3 mg
  • sodium 75 mg
  • calcium 30 mg

How to Make It

  1. Preheat oven to 350°.

  2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, potato starch, xanthan gum, baking powder, and salt in a medium bowl, stirring with a whisk.

  3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add lemon juice, vanilla, rind, and egg yolks; beat until blended. Add flour mixture, 1/4 cup at a time, beating after each addition.

  4. Cover a large baking sheet with parchment paper. Shape dough into 20 balls. Place 2 inches apart on baking sheet. Bake at 350° for 15 to 20 minutes or until lightly browned. Cool 5 minutes on pan. Remove cookies from pan; cool completely on wire racks.

Gluten-Free Baking