Ingredients
Scale
- 2 1/2 cups gluten-free measure-for-measure flour
- 1/2 teaspoon xanthan gum
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup unsalted dairy-free butter
- 1 cup granulated white sugar
- 1 egg, room temperature
- 4 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 1 cup powdered sugar, for rolling
Instructions
- Whisk together dry ingredients in a bowl and set aside.
- Cream the dairy-free butter and sugar until fluffy.
- Mix in the egg, lemon juice, zest, and vanilla until combined.
- Gradually add the dry mixture and blend until a thick dough forms.
- Refrigerate the dough for about 2 hours.
- Preheat the oven to 350°F and line a baking sheet.
- Scoop and roll dough into balls, then coat in powdered sugar.
- Place dough balls on the sheet, flatten slightly, and bake for 11-13 minutes.
- Cool on the baking sheet for 5 minutes before transferring to a rack.
Notes
Ensure all ingredients are at room temperature for best results.
Do not skip the chilling step for optimal texture.
Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg