Fluffy  Lemon  Sugar Cookies

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These Lemon Sugar Cookies are soft and fluffy sugary clouds that are sweet with a mild tang. They have lemon juice and lemon zest in the dough and it's gluten free, nut free, eggless and easily vegan!.

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Wash and dry 3 lemons. Zest and juice the lemons.

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In a large bowl, whisk together the gluten free flour, baking powder and salt. Set aside.

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In a small bowl, using a spoon, mix together the 2 heaping tablespoons of cornstarch with 3 tablespoons of water until thin and watery. It will be thick and tacky at first.

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In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and 1 ¼ cups of the sugar until it is soft and creamy. About 2-3 minutes.

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Slowly beat the cornstarch water mixture, milk, 1 tablespoon of lemon zest and the 2 tablespoons of lemon juice into the creamed butter and sugar. It will look pale yellow and chunky.

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Slowly beat in the gluten free flour mixture a little at a time until just combined. Chill for at least 2.5 hours. You must not skip this step or the cookies will spread everywhere.

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Once the dough is done chilling, in a small bowl, whisk together the remaining 3 tablespoons of granulated sugar and the remaining 1 teaspoon of lemon zest. Mix until completely combined.

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I use an ice cream scoop to make large cookies. It makes 11 scoops. Roll each dough ball in the lemon sugar mixture to coat completely.

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Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 13-15 minutes. Reshape right out of the oven.

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Get the complete recipe via the link below!

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