Gluten-Free Lemon Crinkle Cookies

Ingredients

• 1/2 cup powdered sugar
• zest of 2 lemons
• 1/4 cup unsalted butter
• 1 tsp vanilla extract
• 1 large egg, room temperature
• 1 egg yolk, room temperature
• 2 tbsp freshly squeezed lemon juice
• 1 1/2 cups gluten-free flour blend
• 1/2 tsp xanthan gum
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup powdered sugar, for rolling the cookies before baking

Instructions

1. 1

   In a large mixing bowl, put the sugar...: In a large mixing bowl, put the sugar and lemon zest. Rub them together with your fingertips until the sugar smells lemony.

2. 2

   Add the butter and vanilla extract. Whisk until...: Add the butter and vanilla extract. Whisk until well mixed.

3. 3

   Add the eggs, and whisk again until smooth.

4. 4

   Add lemon juice and whisk until the mixture...: Add lemon juice and whisk until the mixture is smooth.

5. 5

   In a separate bowl, mix flour, xanthan gum,...: In a separate bowl, mix flour, xanthan gum, baking powder, and salt. Add this to the wet mixture.

6. 6

   Stir with a rubber spatula until you get...: Stir with a rubber spatula until you get a soft, batter-like dough.

7. 7

   Chill the dough in the fridge for at...: Chill the dough in the fridge for at least 2 hours.

8. 8

   Preheat oven to 350°F (180°C), and line 2...: Preheat oven to 350°F (180°C), and line 2 baking sheets with parchment paper.

9. 9

   Scoop about 1 tablespoon of chilled dough, and...: Scoop about 1 tablespoon of chilled dough, and roll it into a ball.

10. 10

    Roll each dough ball in powdered sugar until...: Roll each dough ball in powdered sugar until fully coated.

11. 11

    Place the coated cookie balls on the lined...: Place the coated cookie balls on the lined baking sheet. Bake for 12-15 minutes, or until the cookies rise and develop cracks on top.

12. 12

    The cookies will be very soft when they...: The cookies will be very soft when they come out of the oven. Let them cool completely.