Lemony Rolled Sugar Cookies

Total Time: 31 mins Preparation Time: 20 mins Cook Time: 11 mins

Ingredients

• 3/4 cup brown rice flour
• 3/4 cup rice flour
• 3/4 cup sorghum flour
• 1/2 cup tapioca flour
• 1 1/2 teaspoons xanthan gum
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder, gluten free
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 3/4 cup unsalted butter, at room temperature
• 2 ounces cream cheese
• 1 large egg
• 1/2 teaspoon vanilla extract, gluten free
• 2 tablespoons fresh lemon juice
• 1/3 cup granulated sugar, for rolling cookies

Recipe

• 1 preheat oven to 350ã‹å¡f. line your baking sheets with parchment or a silpat mat and set aside.
• 2 in a large bowl, mix together all the flours, xanthan gum, baking soda, baking powder, and salt and set aside.
• 3 using a mixer, beat the butter and cream cheese until well combined and smooth.
• 4 add the sugar and combine until smooth yet fluffy.
• 5 add the egg, vanilla, and lemon. mix until combined.
• 6 in a large bowl, add the dry ingredients gradually. allow them to incorporate after every addition before adding more.
• 7 i use a cookie scoop to get evenly sized cookies. place the extra sugar on a plate or in a bowl. you want them to be a rounded tablespoon. roll the dough into a ball the sugar til coated on all around.
• 8 place on a baking sheet 2 inches apart.
• 9 bake 9-12 minutes. my bake time was 7 minutes, turn, and 4 minutes. you want them to be slightly browned on the edges.
• 10 allow to cool on the baking sheet for a few minutes.
• 11 transfer to a cooling rack. while most cookies are best right out of the oven, sugar cookies, in my opinion, are an exception. i think they're much better once completely cooled. even better the next day actually. something about how they rest i guess. plus the flavors all seem to come together better once they have cooled. store them in an airtight container to keep them soft and chewy.