Ingredients
- 150 g (¾ cup) caster or granulated sugar
- Zest of 2 lemons
- 70 g unsalted butter, melted and cooled
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 2 large eggs, room temperature
- 2 tbsp freshly squeezed lemon juice
- 240 g (2 cups) gluten-free flour blend
- ½ tsp xanthan gum (if needed)
- 1 tsp baking powder
- ¼ tsp salt
For Rolling
- 100 g (½ cup) granulated sugar
- 90 g (¾ cup) powdered sugar
Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Cookie scoop
- Baking sheets
- Parchment paper
- Cooling rack
Step-by-Step Instructions
The first thing I always do is combine the sugar and lemon zest in a large bowl. Then I rub them together with my fingertips until the sugar becomes fragrant and slightly moist. I’ve tried skipping this step before, and the lemon flavor wasn’t nearly as strong. Trust me, this simple technique releases the lemon oils and creates an incredible citrus aroma. (See the next page below to continue steps…)