½cuppowdered sugarreserved for rolling the cookies
Instructions
Preheat oven to 350°F. Line baking sheets with silpat or parchment paper and set aside. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the vanilla, egg, lemon juice and lemon zest. Beat until well combined. Set aside.
In a separate bowl, whisk together the flours, xanthan gum, salt, baking powder and baking soda. Add the dry ingredients to the wet ingredients and stir just until they are combined. Place the powdered sugar in a small bowl and set aside.
This dough should be slightly more wet than traditional cookie dough. I used a small scoop to round out balls of cookie dough and drop them directly into the powdered sugar. Using a fork, I rolled the ball gently in the sugar and them lifted it with a couple of fingers to the baking sheet. I used my hands as little as possible with this recipe.
Repeat with the rest of the dough. Bake for about 10 minutes, or just until the bottoms of the cookies begin to brown and the cookies are no longer shiny. Remove from the oven and let rest for a minute or two before transferring to a wire rack. Store in an airtight container when completely cooled. Enjoy!