Lemon Drop Cookies - Glazed

Glazed Lemon Drop Cookies

Ingredients

• 2¼ cups all-purpose flour*
• teaspoons baking powder
• ¼ teaspoon kosher salt
• ½ cup butter
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 tablespoons lemon zest finely minced, about 1 large lemon’s worth
• ▢ 1 tablespoon lemon juice
• Glaze Ingredients
• 2 cups powdered sugar
• 2 tablespoons lemon juice
• * Gluten Free Alternative
• 1 cup brown rice flour
• ¾ cup oat flour *
• ½ cup tapioca starch
• ¼ cup potato starch
• teaspoon xanthan gum

Directions

1. Preheat the oven to 350°F.
2. Whisk together the flour, baking powder, and salt and set aside. Combine the butter and sugar in a mixing bowl and beat until smooth. Add the egg, vanilla, lemon juice and lemon zest. Stir to combine. Add the dry ingredients and mix until combined.
3. The dough will be somewhat dry and crumbly, but can easily be pressed together. Scoop into 1" balls and gently roll them smooth between your hands. Place on a parchment paper-lined baking sheet.
4. Bake for 10 minutes, until the cookies are set, but not browned. These will be small, round cookies and shouldn't flatten or spread much at all. Remove from the oven and transfer to a wire rack to cool completely.
6. Glaze Instructions
8. Slowly add the lemon juice into the powdered sugar, stirring until the glaze can be easily stirred and poured. Drizzle the glaze over the top of each cooled cookie.
9. Allow the glaze to set completely and then transfer the cookies to an airtight container. They should keep well at room temperature for a few days, or in the freezer for up to two months.