Ingredients
For the Lemon Cookies
- 2¼ cups (270 g) plain gluten-free flour blend (without xanthan gum)
- ½ tsp xanthan gum (omit if your blend already contains it)
- ¾ cup (150 g) granulated sugar
- Zest of 2 lemons
- ½ cup (115 g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup (90 g) powdered sugar (for rolling)
For the Filling
- ½ cup prepared lemon curd (store-bought or homemade)
Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Baking tray
- Parchment paper
- Cookie scoop or spoon
- Cooling rack
Step-by-Step Instructions
The first thing I always do is prepare my baking tray by lining it with parchment paper and preheating my oven. Before mixing anything, I rub the lemon zest into the sugar using my fingers. This is one of my favorite baking tricks because it releases the natural lemon oils and creates a much stronger citrus flavor. Trust me, this small step makes a huge difference. (See the next page below to continue steps…)