Zesty Lemon Sugar Cookies Recipe with a Tender, Crisp Bite

For the cookies:

• ½ cup unsalted butter, at room temperature
• 1 cup sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• Zest of 1 lemon, about 1 tablespoon loosely packed
• 2 tablespoons fresh lemon juice
• 2 cups all-purpose gluten-free flour blend with xanthan gum, if your mix has no xanthan gum, add 1½ teaspoons; reserve extra for dusting
• ½ teaspoon baking powder
• ¼ teaspoon kosher or fine sea salt

For the icing:

• 2 cups powdered sugar
• 4 teaspoons fresh lemon juice
• 6-8 teaspoons light corn syrup or light agave nectar
• Food coloring

For the cookies:

• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until smooth, about 2 minutes.
• Reduce speed to low and add the egg, vanilla, lemon zest, and lemon juice; mix until combined.
• In a separate large bowl, whisk together the gluten-free flour blend, baking powder, and salt.
• With the mixer on low, add the dry ingredients to the butter mixture and mix until incorporated.
• Shape the dough into two flattened disks, wrap in plastic, and refrigerate for at least 1 hour. (You can freeze the dough at this point for later use.)
• Preheat the oven to 350ºF and line baking sheets with parchment paper or silicone mats.
• On a sheet of waxed or parchment paper, sprinkle a little flour blend, place one dough disk on top, sprinkle a bit more flour, and cover with another sheet.
• Roll to about ¼-inch thickness. To make removal easier, remove the top paper, dust the dough with more flour blend, flip the dough (with the paper) and finish rolling.
• Cut into shapes and place cookies about 1 inch apart on prepared pans. Brush off excess flour.
• For crisp edges, chill the cut cookies 15 minutes before baking. If not icing, sprinkle with granulated sugar before baking.
• Bake for about 10 minutes. Avoid browning; cookies should remain pale.
• Let the cookies cool on the pan 10 minutes, then transfer to a wire rack to cool completely before icing.
• Gather scraps, re-form into a disk, chill at least 30 minutes before re-rolling; dough can be re-rolled once.

Make the icing:

• In a small bowl, whisk powdered sugar with lemon juice until smooth.
• Beat in corn syrup or agave, starting with 6 teaspoons and adding more until you reach the desired thickness — thicker for outlining or detailed piping.
• Divide icing into small bowls and tint with food coloring as desired.
• Spread or pipe the icing onto cooled cookies and allow it to set before serving or storing.

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