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Gluten Free Lemon Drop Cookies
Prep time
Cook time
Total time
Gluten Free Lemon Drop Cookies
Author: Jan Withington
Recipe type: Dessert
Serves: 16 to 18 cookies
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!
