Add the dry ingredients to a bowl and whisk to blend. In a smaller bowl, add the wet ingredients and mix.
Pour the wet ingredients into the dry and mix into a big cookie dough ball. Wrap this cookie dough in plastic and refrigerate for 30-45 minutes.
Make the lemon sugar by adding the sugar and lemon zest to a bowl.
Preheat the oven to 350º F.
Remove the cookie dough from the refrigerator. Roll cookie dough balls with your hands and then roll them into the lemon sugar.
Place the sugar coated cookie dough balls on a parchment paper lined baking sheet.
Take a glass and smush down all of the cookies. Bake at 350º F for 8-10 minutes. Allow to cool on a cooling rack.
I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
To make this recipe dairy-free, substitute the butter for vegan dairy-free butter.
These yummy cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer. To freeze, put the cooled cookies into a freezer-safe zip lock style bag.
*Note, if you want to make slice and bake cookies instead, make a log out of the cookie dough ball. Roll the log into the lemon sugar and wrap it in plastic. Refrigerate 30-45 minutes and slice and bake as directed above.