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Ingredients
2 cups Cup4Cup Multipurpose Flour - gluten free
3 teaspoons Clabber Girl Baking Powder - gluten free
½ cup granulated sugar
1 stick organic butter, softened
1 tablespoon lemon juice
⅛ teaspoon salt
3 large eggs
Badia Nonpareils Sprinkles - gluten free
ICING:
2 cups Domino Powdered Sugar - gluten free
¼ cup or less water
1 tablespoon lemon juice
Instructions
- Preheat oven to 350 degrees F.
- Mix flour baking powder and salt in a large bowl.
- In another bowl mix butter and sugar. Add the lemon juice and eggs. Add the flour mixture and mix until smooth. Cover and chill dough for 10 minutes.
- Grease a cookie sheet with butter and scoop dough. Make sure to space them about 2 inches apart.
- Bake from 12 to 15 minutes or until lightly brown.
- Remove cookies and let them cool for few minutes.
- Mix the icing ingredients in a bowl. You might need less than ¼ cup of water. Should be thick but still runny. Spoon icing over the cookies and add the sprinkles on top.
- Keep then on a wire rack until icing become firm. Ready! So delicious!
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