Ingredients
- 11 ¾ ounces gluten free baking flour (320g)
- ½ teaspoon xanthan gum (use only if not included in baking flour)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 16 tablespoons butter (unsalted, at room temperature. 2 sticks/225g)
- 1 ½ cups sugar (10 ½ oz/300g)
- 1 teaspoon vanilla extract
- teaspoon milk
- 2 lemons (zest only)
- 1 egg (room temperature)
Instructions
- Preheat the oven to 350° Line two cookie sheets with parchment paperÂ
- Whisk together the flour, xanthan gum (if using), salt, and baking soda in a bowl, and set this aside
- In the bowl of a stand mixer, with the paddle attachment, cream the butter, sugar, vanilla, milk and lemon zest, until light and fluffy. Add the egg and mix to combineÂ
- Add in the flour mixture, and mix for one minute
- With a two-tablespoon scoop, place balls of dough (about 45g each) onto the parchment paper, approximately two inches apart
- Bake the cookies for 11-12 minutes or until puffy and just starting to become golden around the edges. Depending on your oven, you may have to do this in two or three batches
- Remove from the oven and cool on the pan for 5 minutes. The cookies will deflate as they cool
- Transfer to a wire rack to cool completely
Nutrition Facts
Gluten Free Lemon Vanilla Cookies
Serving Size
30 g
Amount per Serving
Calories
129
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Cholesterol
22
mg
7
%
Sodium
98
mg
4
%
Potassium
14
mg
0
%
Carbohydrates
18
g
6
%
Fiber
1
g
4
%
Sugar
11
g
12
%
Protein
1
g
2
%
Vitamin A
196
IU
4
%
Vitamin C
4
mg
5
%
Calcium
15
mg
2
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.