Cooking and Serving: 32 minutes | 16 cookies
Ingredients
1 ½ cups (210 g) all purpose gluten free flour blend | ¾ teaspoon xanthan gum, (omit if your blend already contains it) | ¼ cup (36 g) cornstarch, if you’re using Cup4Cup, replace cornstarch with
Description
Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes | Servings: 16 cookies
Ingredients
1 ½ cups (210 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, (omit if your blend already contains it)
¼ cup (36 g) cornstarch, if you’re using Cup4Cup, replace cornstarch with
1 teaspoon baking powder
½ teaspoon kosher salt
⅞ cup (175 g) granulated sugar
Zest of 1 lemon, finely grated (at least 1 heaping tablespoon)
10 tablespoons (140 g) unsalted butter, at room temperature
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
Juice of 1 lemon, (at least 2 generous tablespoons)
1 cup (115 g) confectioners’ sugar, (for coating) (See Recipe Notes)
Notes
with unbleached parchment paper and set it aside.
* In a large bowl, place the flour, xanthan gum, cornstarch, baking powder,
salt, granulated sugar, and lemon zest. Whisk to combine well, breaking up
* Create a well in the center of the dry ingredients and add the butter, eggs,
and lemon juice. Mix until all the ingredients are just combined. Be careful
* Scoop the dough into portions about 1.5 tablespoons each with a spring-loaded
ice cream scoop or two spoons. Place about 2-inches apart on the prepared
baking sheet. Using clean fingers, pat down any very rough dough around the
edges (but not on top).
* Lift each mound of cookie dough gently and place into the confectioners’
and then toss it in confectioners’ sugar again.
* Return the mounds to their positions on the baking sheet.
* For insurance, moisten the tops of the fully prepared mounds of dough, dust
lightly with more confectioners’ sugar, and then brush off the excess with a
* Place the baking sheet in the center of the preheated oven. Reduce the oven
* Bake until the cookies are puffed and mostly set in the center (about 12
minutes; don’t over bake). Remove from the oven and allow to cool completely
on the baking sheet before serving.
About the sugar for coating the raw dough.
You can coat the raw portions of cookie dough first in granulated sugar, and
then in confectioners’ sugar. Or you can use confectioners’ sugar each time. I
prefer the taste of granulated sugar for the first coating, but the
confectioners’ sugar make for a more beautiful cookie shell.
About the oven temperature.
For the best crinkly tops on your cookies, begin with your oven at 375°F and
reduce the temperature immediately to 350°F. The temperature will fall slowly as
If you’d rather not fuss with the temperature, just bake the cookies at 350°F
Nutrition information is approximate and should not necessarily be relied upon.
Cholesterol: 39mg | Sodium: 119mg | Potassium: 10mg | Fiber: 1g | Sugar: 11g |
Vitamin A: 248IU | Calcium: 20mg | Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an