Photo: Oxmoor House
Hands-on Time
10 Mins
Total Time
47 Mins
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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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

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